Easy Pan-Seared Cod Recipe in White Wine, Tomato & Butter Sauce
This easy pan-seared cod recipe combines tender, golden-brown fish fillets with a rich sauce made from white wine, cherry tomatoes, and butter. Perfect for a quick yet flavorful meal, it pairs well with simple rice or a green salad for a complete dish.
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.
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