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Pan Seared Cod Recipe with Tomato Basil Sauce

Pan-Seared Cod is made by cooking seasoned cod in olive oil until golden and flaky.A fresh sauce combines blistered cherry tomatoes, garlic, basil, and lemon.Spoon the warm tomato basil sauce over the cod and serve immediately.
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Prep Time 10 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

For the Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3 large garlic cloves finely minced
  • 1 pint cherry tomatoes halved
  • 3 tablespoons low-sodium vegetable or seafood broth
  • 1 tablespoon white grape juice
  • 1/2 cup fresh basil finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon freshly ground black pepper

For the Cod:

  • 2 tablespoons olive oil
  • 1 1/2 pounds fresh cod cut into 4 fillets
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
  • Add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute, stirring frequently, until fragrant. Do not allow the garlic to brown.
  • Add the halved cherry tomatoes. Cook for 8–12 minutes, stirring occasionally, until the tomatoes are softened and beginning to blister but still retain some of their shape.
  • Pour in the vegetable or seafood broth and white grape juice. Stir well and bring the mixture to a gentle simmer.
  • Add the fresh basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes. Taste and adjust the salt, pepper, or lemon as desired.
  • Transfer the tomato basil sauce to a bowl and set aside.
  • Pat the cod fillets thoroughly dry with paper towels. Season both sides with salt and black pepper.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat.
  • Carefully place the cod into the hot skillet. Cook undisturbed for approximately 3 minutes, until the underside develops a golden crust.
  • Carefully flip each fillet and cook for another 3–4 minutes, depending on thickness, until the fish is opaque and flakes easily. For food safety, fish should reach an internal temperature of 145°F (63°C).
  • Spoon the prepared tomato basil sauce over the Pan-Seared Cod Recipe and allow everything to warm together for about 1 minute.
  • Remove from the heat and serve immediately with plenty of tomatoes and sauce spooned over each cod fillet.

Notes

Fresh cod works beautifully, but properly thawed frozen cod can also be used. Thaw it completely in the refrigerator and pat away as much moisture as possible before cooking.
Haddock or another mild, firm white fish can work as a substitute when cod is unavailable. Cooking times may need to be adjusted according to the thickness of the fillets.
Serve this skillet cod recipe over rice, couscous, mashed potatoes, roasted potatoes, or pasta to soak up the flavorful sauce. For a lighter meal, pair it with asparagus, green beans, zucchini, broccoli, or a fresh salad.