Looking for a dish that’s both simple and packed with flavor? This Zesty Cod Fish in Tomato Sauce recipe is your answer.
It combines tender cod with a rich, tangy tomato sauce to create a meal that’s both satisfying and easy to prepare. Perfect for a busy weeknight, this recipe brings a burst of freshness and zest to your dinner table.
Enjoy the delightful blend of spices and the comforting taste of home-cooked goodness with every bite.
Steps
- Season both sides of the cod fillets with salt and pepper. Pat them dry with paper towels to remove excess moisture.
- Heat olive oil in a non-stick or well-seasoned cast iron skillet over medium heat until it shimmers. Ensure the pan is hot before adding the cod to achieve a proper sear.
- Place the cod fillets in the skillet and cook for 3-4 minutes on each side. The fish is ready when it flakes easily with a fork.
- In a separate pan, sauté minced garlic in olive oil until fragrant. Add fresh cherry tomatoes and cook until they begin to soften.
- Pour in white wine (or substitute with low-sodium broth) and add fresh lemon juice. Let the mixture simmer until it slightly reduces.
- Stir in fresh basil and red pepper flakes to the sauce. Adjust seasoning as desired and remove from heat.
- Plate the cooked cod fillets and pour the white wine tomato basil sauce over them. Serve immediately with your choice of sides.
Ingredients
- 4 cod fillets, about 6 ounces each
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves, chopped
- Optional: 1-2 teaspoons fresh parsley, chopped
FAQ
- Can I substitute the white wine in the sauce with a non-alcoholic option?
- Yes, you can replace the white wine with a non-alcoholic white wine or use an equal amount of chicken or vegetable broth. Opt for low-sodium broth to control the saltiness, and consider adding a half teaspoon of white wine vinegar to mimic the tangy flavor of wine.
- What should I keep in mind when cooking frozen cod fillets?
- When using frozen cod, ensure the fillets are fully thawed before cooking. Thaw them by placing the fillets in a ziplock bag under cold running water for about 15 minutes. Pat them dry thoroughly with paper towels to remove excess moisture, as frozen fish tends to retain more water than fresh fish.
- Can I use a different type of white fish with this recipe?
- Absolutely! You can substitute cod with other white fish like sea bass, flounder, sole, or halibut. Just be sure to adjust the cooking time based on the specific fish you choose. Some readers have also enjoyed using tilapia or even pairing the sauce with salmon, chicken, or shrimp.
- What are the key tips for perfectly pan-searing cod fillets?
- Use a non-stick or well-seasoned cast iron skillet to prevent the cod from sticking and breaking apart. Season both sides of the fillets with salt and pepper, and use olive oil for the best flavor. Ensure the skillet is hot enough for a proper sear, and avoid overcooking the fillets to maintain their tenderness.
- How can I ensure the tomato basil sauce is flavorful?
- Use fresh minced garlic instead of garlic powder, and choose fresh, fragrant basil with deeply green leaves for maximum flavor. Opt for fresh, juicy cherry tomatoes to ensure a rich sauce, and adjust the amount of fresh lemon juice if desired. If you prefer less spice, you can omit or reduce the red pepper flakes.
Tips
- Use a non-stick or well-seasoned cast iron skillet for cooking the cod to prevent it from sticking and breaking apart. This helps maintain the fillet’s integrity while ensuring even cooking.
- Thoroughly season both sides of the cod fillets with salt and pepper to enhance the flavor of the fish. Proper seasoning is key to bringing out the best taste in your dish.
- For the best results, select thicker, middle pieces of cod fillets, as they are less likely to fall apart during cooking. Thicker pieces also tend to stay moist and tender.
- If you’re using frozen cod, ensure it’s fully thawed and pat it dry to remove excess moisture before cooking. This will help achieve a perfect sear and prevent steaming instead of frying.
Equipment
- Seared Cod in White Wine Tomato Basil Sauce, here is a list of main equipment that you might not normally have at home and may need to purchase:
- Non-stick pan or well-seasoned cast iron skillet
- Paper towels (if considered as part of kitchen disposables)
- Wine opener (if you don’t already have one and need to open a bottle of wine for the sauce)
