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Pan-Seared Cod in White Wine Tomato Sauce

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Pan-Seared Cod in White Wine Tomato Sauce is a light and flavorful dish featuring tender, flaky cod fillets served in a savory, rich tomato sauce made with white wine, garlic, and fresh herbs. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion, offering a sophisticated yet simple meal that’s sure to impress.

Ingredients

For the Cod:

  • 4 cod fillets (about 6 oz each)

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1 tablespoon flour (optional, for extra crispiness)

For the White Wine Tomato Sauce:

  • 1 tablespoon olive oil

  • 1 shallot, finely chopped

  • 2 cloves garlic, minced

  • 1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)

  • ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

  • 1 teaspoon fresh basil (optional, for garnish)

  • 1 tablespoon butter

  • Salt and pepper, to taste

  • Red pepper flakes (optional, for a little heat)

Instructions

  • Preparing the Cod:

    • Pat the cod fillets dry with paper towels. Season both sides with salt and pepper. For extra crispiness, lightly dust the fillets with flour.

    • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cod fillets and sear for about 3-4 minutes per side until golden brown and cooked through. The fish should flake easily with a fork, and the internal temperature should reach 145°F (63°C). Remove the fish from the skillet and set it aside.

  • Making the White Wine Tomato Sauce:

    • In the same skillet, add 1 tablespoon of olive oil. Heat over medium and add the chopped shallot. Sauté for 2-3 minutes until softened.

    • Add the minced garlic and cook for another 30 seconds until fragrant.

    • Stir in the diced tomatoes with their juices and the white wine. Scrape up any browned bits from the bottom of the skillet and bring the sauce to a simmer. Let it cook for 5-7 minutes, allowing the wine to reduce slightly and the flavors to meld.

    • Stir in the fresh thyme and season with salt, pepper, and red pepper flakes (if using). Finish by stirring in 1 tablespoon of butter to make the sauce silky and smooth.

  • Assembling the Dish:

    • Return the cod fillets to the skillet with the sauce. Spoon some of the sauce over the fish and simmer for another 2-3 minutes to reheat the fish and allow the flavors to meld together.

    • Garnish with fresh basil or additional thyme before serving

Notes

Storage: Leftover cod and sauce can be stored in an airtight container in the refrigerator for up to 2-3 days.Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce.Substitutions: You can substitute cod with other white fish like halibut, tilapia, or sole. If you prefer a non-alcoholic version, use chicken or vegetable broth in place of wine.

Find it online: https://cookibly.com/pan-seared-cod-in-white-wine-tomato-sauce/