Pan-Seared Cod in White Wine, Tomato & Basil Sauce
Serves: 2
This recipe only takes about 40 minutes from start to finish. It's a beautiful way to prepare cod (or any other white fish of your preference such as haddock, lemon sole, seabass or sea bream) and the rich tomato sauce makes it a truly indulgent dish!
  • For the White Wine Tomato Basil Sauce:
  • 1 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 large cloves (or 2 smaller cloves) garlic, finely minced
  • ½ pint cherry tomatoes, sliced in half
  • ⅛ cup dry white wine
  • ¼ cup fresh basil, finely chopped
  • 1 tablespoons fresh lemon juice
  • ¼ teaspoon fresh lemon zest
  • ¼ teaspoon salt (more to taste)
  • ⅛ teaspoon fresh ground black pepper (more to taste)
  • For the Cod:
  • 1 tablespoons olive oil
  • 500g fresh cod or 2 fillets
  • Salt and pepper
  1. Preheat oven to 190 degrees (C).
  2. For the White Wine Tomato Basil Sauce:
  3. Heat oil in a large non-stick pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
  4. For the Cod:
  5. Heat oil in a large non-stick pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
  6. Pour the white wine tomato basil sauce over the cod and serve at once.
Recipe by George Hughes Fishmongers at