Tender, flaky cod is paired with a bright, summery sauce of blistered cherry tomatoes, fresh basil, lemon, garlic, and white wine in this simple skillet dinner. The sauce is light yet deeply flavorful, making it an ideal match for mild white fish.
Ready in less than 30 minutes, this elegant but uncomplicated recipe works equally well for a weeknight meal or casual entertaining. Serve the cod with crusty bread, rice, roasted potatoes, or a simple green salad to soak up every spoonful of the tomato-basil sauce.
INGREDIENTS:
For the White Wine Tomato-Basil Sauce
2 tablespoons extra-virgin olive oil
¼ teaspoon crushed red pepper flakes
3 large garlic cloves, finely minced
1 pint cherry tomatoes, halved
¼ cup dry white wine, plus additional wine if a saucier consistency is desired
½ cup finely chopped fresh basil
2 tablespoons fresh lemon juice
½ teaspoon finely grated lemon zest
½ teaspoon kosher salt, plus more to taste
1 teaspoon granulated sugar
¼ teaspoon freshly ground black pepper, plus more to taste
For the Cod
2 tablespoons extra-virgin olive oil
1½ pounds cod, cut into 4 fillets
Kosher salt and freshly ground black pepper
METHOD:
Make the Tomato-Basil Sauce
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the red pepper flakes and garlic and cook for about 1 minute, stirring frequently, until fragrant. Do not allow the garlic to brown.
Add the cherry tomatoes and cook, stirring occasionally, for 8 to 12 minutes, or until the tomatoes are softened and beginning to blister but still hold some of their shape.
Pour in the white wine and bring the mixture to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for 2 minutes.
Taste and adjust the salt, pepper, lemon juice, or red pepper flakes as needed. Transfer the sauce to a bowl and set aside.
Cook the Cod
Pat the cod fillets thoroughly dry with paper towels, handling them gently. Season both sides with salt and black pepper.
Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet or well-seasoned cast-iron skillet over medium heat.
Add the cod and cook without moving it for about 3 minutes, or until the underside is lightly golden. Carefully turn the fillets and cook for another 3 to 4 minutes, depending on their thickness.
The cod is ready when it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
Spoon the tomato-basil sauce over and around the cod. Allow everything to warm together for about 1 minute, then remove the skillet from the heat and serve immediately.
CHEF’S NOTES
- Choose thick, center-cut cod fillets whenever possible. They are less likely to break apart while cooking than thin tail pieces.
- A nonstick skillet or well-seasoned cast-iron pan is especially helpful for delicate fish. Allow the first side to develop a light crust before attempting to turn the fillet.
- Removing excess moisture from the fish helps it brown rather than steam. Pat the cod dry carefully before seasoning.
- Frozen cod works well, but it should be completely thawed before cooking. Thaw it overnight in the refrigerator, drain away any liquid, and pat the fillets very dry.
- Cod cooks quickly and can become dry when overcooked. Begin checking thinner fillets after about 2½ to 3 minutes per side.
- For additional sauce, increase the white wine to ½ cup and simmer it for an extra minute before adding the basil and lemon.
