Some nights, you want dinner to feel like a win without turning your kitchen upside down. This pan-seared cod recipe is exactly that—fast, flavorful, and just a little bit fancy.
You get crispy, golden fillets paired with a silky white wine butter sauce that’s loaded with cherry tomatoes and brightness.
It’s one of those dishes that somehow tastes like you tried, even if it came together in 30 minutes flat. Ideal for a chill weeknight… or that last-minute dinner guest you forgot you invited.
Why This Recipe Works
Cooking fish can feel intimidating, but this recipe simplifies the process without sacrificing flavor. By searing the cod until golden brown, you create a crispy, flavorful exterior while keeping the fish tender and flaky on the inside.
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The sauce—made with fresh cherry tomatoes, butter, and a splash of white wine—adds a rich, vibrant touch that elevates the dish. It’s the perfect balance of fresh and savory, making it a versatile option for any occasion.
Plus, this dish requires minimal ingredients and can be on the table in under 30 minutes. It’s an easy recipe that’s ideal for busy evenings, yet sophisticated enough to serve at gatherings.
Tips for Perfectly Pan-Seared Cod
Mastering this recipe starts with a few essential tips:
- Pat the fish dry: Ensuring the cod is thoroughly dry before cooking helps it sear properly and develop a crispy crust.
- Choose a quality skillet: A nonstick or well-seasoned pan prevents the fillets from sticking and breaking apart.
- Don’t overcrowd the pan: Give each piece of fish enough space to cook evenly.
By following these simple steps, you’ll achieve restaurant-quality results every time.
Customizing the Recipe to Your Taste
This recipe is versatile and can be easily adapted to suit your preferences:
- Add herbs or spices: A sprinkle of paprika or thyme can enhance the flavor of the cod.
- Make it gluten-free: Use a gluten-free white wine or broth as a substitution.
- Swap proteins: If cod isn’t available, try other white fish like haddock, halibut, or tilapia.
These adjustments allow you to create endless variations, making it one of the most flexible recipes in your repertoire.
Serving Suggestions
This pan-seared cod pairs beautifully with simple sides to complement its flavors:
- Steamed rice or quinoa: Perfect for soaking up the buttery sauce.
- Roasted vegetables: Add a pop of color and texture to your plate.
- Mixed greens: A fresh, crisp salad balances the richness of the dish.
For a dinner that feels complete yet uncomplicated, these pairings are all you need.
Pro Tips for Cooking Success
- Use inexpensive white wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay are great choices that won’t overpower the dish.
- Avoid overcooking: Monitor the internal temperature of the fish to ensure it stays tender and flaky.
- Work with fresh ingredients: Cherry tomatoes and fresh basil bring out the best in this recipe.
Whether you’re an experienced cook or a beginner, these tips ensure every element of the dish shines.
Why You’ll Love This Easy Recipe
This pan-seared cod in white wine, tomato, and butter sauce is more than just an easy recipe—it’s a meal that brings elegance and comfort to the table.
With its short prep time, fresh ingredients, and bold flavors, it’s a dish you’ll want to add to your weekly rotation. Plus, it’s versatile enough to adapt to your needs, from casual weeknights to special celebrations.
Easy Pan-Seared Cod Recipe in White Wine, Tomato & Butter Sauce
Ingredients
- 4 6- to 8-ounce, 1-inch-thick boneless, skinless cod fillets
- 1 teaspoon fine sea salt divided
- ¾ teaspoon freshly ground black pepper divided
- 2 tablespoons extra-light olive oil plus more as needed
- ¼ cup ½ stick unsalted butter
- ¼ cup dry white wine e.g., Sauvignon Blanc, Pinot Grigio, Chardonnay, or Riesling
- 3 cups cherry or grape tomatoes
- 2 garlic cloves minced (about 1 tablespoon)
- 2 tablespoons chopped fresh basil leaves for garnish
Instructions
- Prepare the Cod: Pat the fish fillets dry with paper towels. Season them evenly with ¾ teaspoon of salt and ½ teaspoon of black pepper.
- Sear the Fish: Heat olive oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, place the fillets skin-side down in the pan. Sear undisturbed for 3 to 4 minutes until golden brown and crispy.
- Cook the Other Side: Flip the fish carefully, reduce heat to medium, and cook for another 2 to 4 minutes. The fillets should be opaque and reach an internal temperature of 145°F. If the pan looks dry, add a small splash of oil. Remove the fish and tent loosely with foil.
- Make the Sauce: In the same skillet, melt the butter over medium-high heat. Add the tomatoes and garlic, stirring to scrape up any browned bits from the pan. Let the mixture cook for 3 to 4 minutes until the tomatoes soften, and the liquid reduces by half.
- Combine and Serve: Add the wine, stirring to combine, then season the sauce with the remaining salt and pepper to taste. Return the cod to the pan, spooning the sauce over the fish. Sprinkle with fresh basil and serve immediately.
Notes
- For frozen fish, thaw it in the fridge overnight to prevent excess moisture during searing.
- Choose a high-quality dry white wine, avoiding “cooking wine” to maintain the best flavors.
- Use a nonstick skillet and avoid overcooking to keep the fish tender and intact.
- Serve this dish with steamed rice, crusty bread, or a fresh green salad for a balanced meal. You can substitute cod with other white fish like halibut, sole, or sea bass for variety.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.