Go Back
Pan Seared Cod In White Wine Tomato Basil Sauce Recipe
Ash Tyrrell

Pan Seared Cod In White Wine Tomato Basil Sauce Recipe

I can’t wait to tell you about this dish because it’s quickly become one of my favorites. Imagine tender, flaky cod nestled in a tangy, flavorful white wine tomato basil sauce. That’s what you get here, and trust me, the result is nothing short of restaurant-worthy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Cod fillets 2 fillets, approximately 6 oz each
  • Olive oil 2 tbsp
  • Salt to taste
  • Black pepper to taste
  • Paprika 1 tsp
  • Garlic 2 cloves, minced
  • Onion 1 small, chopped
  • Diced tomatoes 1 can, 14.5 oz
  • White wine 1/2 cup
  • Fresh basil 1/4 cup, chopped
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Start by heating olive oil in a medium saucepan. Add your chopped onion and garlic, cooking until fragrant and translucent. This will take about 2-3 minutes. Once softened, pour in your diced tomatoes and white wine. Stir everything together, allowing the sauce to simmer for 10-15 minutes. The flavors will meld beautifully as the sauce thickens. Toss in those chopped basil leaves toward the end, and your kitchen will smell heavenly!
  2. Pat the cod fillets dry with a paper towel. Dry fillets get a better sear, trust me. Sprinkle both sides with salt, black pepper, and a hint of paprika for some smoky depth. This simple blend really brings out the fish’s natural flavor.
  3. Heat olive oil in a nonstick skillet over medium-high heat. Once the pan is hot, lay your seasoned cod fillets in carefully. Cook for about 3-4 minutes on one side, then flip using a fish spatula. The cod should have a nice golden crust and flake easily with a fork when done.
  4. Spoon that gorgeous tomato basil sauce onto your plates and gently nestle the cod fillets on top. For a final flourish, garnish with fresh basil and a wedge of lemon for a burst of bright flavor.

Notes

  • Dry Your Cod: Make sure to pat the cod dry before seasoning and searing. It helps achieve that golden crust.
  • Don’t Overcrowd the Pan: If cooking multiple fillets, sear them in batches to avoid steaming.
  • Use Good Wine: This doesn’t mean expensive, but choose a dry white wine you’d actually enjoy drinking. It makes a big difference!
  • Watch Your Heat: Keep the pan at medium-high heat for a good sear while avoiding burning.