Pan-Seared Cod in White Wine Tomato Basil Sauce - Baker by Nature (2024)

If you like cod recipes, you’ll love this easy recipe for pan-seared cod with white wine tomato basil sauce! The tomato sauce is brimming with flavor thanks to minced garlic, fresh lemon juice, fresh herbs, red pepper flakes, and white wine. Make the sauce, pan fry the cod fillets until they flake easily with a fork, then pour the sauce over the white fish. Ready in about 15 minutes.

One of the most popular cod recipes…

When it comes to white fish, we’re huge fans of cod. Cod fillets are like a blank canvas for adding flavor. Which is just one of the many reasons I love them! Fresh or frozen cod is also easy to find and quite affordable.

I have a ton of cod recipes in my recipe book and probably cook this white fish once a week. But this pan-seared cod with tomato basil sauce is definitely my favorite way to cook cod! Even my friends who usually don’t love fish recipes BEG me to make this. And it pairs great with almost anything: rice, pasta, potatoes, or veggies!

Let’s Cook Cod: My Top Tips for this White Fish!

• Because of the delicate nature of cod, I highly suggest using a non-stick pan or well-seasoned cast iron skillet when making this recipe. If the cod sticks, it will likely break apart when you try to flip it, which isn’t a huge deal. It’ll still tastes delicious. But try to avoid breaking the cod fillets if you can.
• Don’t forget to season the cod filets with salt and pepper to the cod fillets! You want to salt and pepper both sides of the fish to ensure they’re well seasoned.
• For the best taste, use olive oil. Canola oil or vegetable oil will technically work, but I think olive oil gives the most fresh flavor.
• Another great investment if you cook a lot of fish recipes? A fish spatula… I use this almost every single day! And not just for cooking white fish; it’s great for flipping pancakes, french toast, cookies, eggs, and more.
• When possible, purchase thicker fillets of cod. And select middle pieces of the cod fish, if you can. White fish like cod flakes easily, so the thicker the pieces, the less likely it is to fall apart while cooking.
• Use paper towels to pat the cod dry. You want to remove as much moisture from the cof fillets as possible. But they’re delicate pieces of fish, so be gentle when you’re patting the fillets. And make sure no paper towel gets stuck to the fish.
• Get you pan HOT before adding the fish. If your pan doesn’t get hot enough, the cod fillets won’t properly pan-sear. Never add the fish to a cold pan.
• Fresh cod filets are my personal favorite, but frozen cod can work. See all my tips for cooking and thawing frozen cod below.
• Cod cooks fast, so be sure not to over cook the fillet. It usually only takes about 3 to 4 minutes on each side, or until the filets of cod flake easily with a fork. Over cooked cod fish will be tough, so keep a close eye while they pan fry.

Tomato Sauce with Fresh Herbs

• When choosing your cooking white wine, I suggest using one that is crisp and dry, such as Pinot Grigio or Sauvignon Blanc. It doesn’t need to be expensive, but I do suggest choosing a wine you’d drink.
• To make this fish recipe alcohol-free, choose a non-alcoholic white wine. You may also substitute an equal amount of chicken broth or vegetable broth.
• If you sub broth for wine, use low-sodium broth so you can control the saltiness. And consider adding a 1/2 teaspoon of white wine vinegar. This will mimic the tangy flavor that the wine would have added.
• Never sub the fresh minced garlic for garlic powder. Fresh garlic adds so much flavor to this sauce.
• Choose fresh basil that’s fragrant and has deeply green leaves. Fresh herbs will always add more flavor than dried! So please don’t sub dried basil here.
• Fresh parsley will NOT add the same flavor as basil. So while you’re welcome to add a teaspoon or two of fresh parsley for extra fresh herb flavor, do not sub one for the other.
• Select cherry tomatoes that are fresh and juicy. The juicier the tomatoes, the juicer the sauce will be. Dry tomatoes won’t yield much sauce. If it’s all you can find, double the quantity of tomatoes or wait until better tomatoes are in season.
• You will have plenty of pan sauce leftover. So I suggest serving this fish recipe with rice, quinoa, pasta, crusty bread, or even mashed potatoes.
• If you don’t love fresh lemon juice, feel free to cut the amount in half until you taste the sauce. You can always add more fresh lemon juice if needed.
• If you’re not a fan of spice, feel free to omit the red pepper flakes. You can always add a sprinkle on later if you change your mind.

Fresh Cod Fish vs Frozen Cod Fillets

• If you’re lucky enough to have easy access to locally caught fresh white fish, I suggest using fresh cod fillets. This way you can ask your fishmonger to help you choose the perfect cod fillets for this recipe! Remember, you want them thicker if possible.
• If fresh cod fish isn’t easily accessible, frozen cod will work just fine! Just make sure you fully thaw the fillets before you cook the cod. This takes about 15 minutes if you place the fillets in a ziplock bag and run it under cold running water. Take care not to get the actual cod filets wet!
• Frozen fish often contains more water and moisture than fresh fish. So take extra care when patting them dry.
• You’ll want to remove as much moisture as possible before cooking. I usually let them sit between a few layers of paper towels for 15 minutes. Then pat them dry.
• Frozen cod – and frozen fish in general – is just as delicious and nutritious as fresh fish. So next time you go to make your favorite fish recipe, you can feel good about using fresh or frozen.

Can I use a Different White Fish?

• Yes, you can definitely pain this sauce with a different white fish! But the cooking time may vary depending on the fish and its thickness etc. I suggest looking up the cook time for your preferred white fish and adapting it as needed.
• Some of my favorite white fishes are sea bass, flounder, sole, and halibut. And many readers have reported they love making this fish recipe using tilapia! Just remember, all these fish varieties will require different cooking times. My cook time estimate is only for cod fillets.
• If you’re not crazy about white fish, you could also pair this tomato basil sauce with pan-seared salmon or baked salmon. I usually bake my salmon at 425 degrees for 18 minutes. But use whatever baked salmon recipe you like best.
• Some readers have even reported pairing this sauce with chicken or shrimp! So at the end of the day, if you fall in love with this sauce, feel free to pair it with whatever protein you want. The sauce is even just delicious with bread.

If you love fish recipes as much as I do, this Pan-Seared Cod in White Wine Tomato Basil Sauce is sure to be a hit in your home! The cod is flaky and tender, and the sauce is so flavorful… it’s always a hit with the whole family. Even my two year old loves this recipe. Especially when I serve it with my lemon, garlic, and parmesan asparagus.

More Fish Recipes You’ll Love:

• Lemon, Garlic, and Thyme Baked Salmon
• Baked Cod Recipe with Puttanesca Sauce
• Lemon, Garlic, and Fresh Herb Baked Cod
• Mussels Recipe with White Wine Garlic Sauce

This post may contain affiliate links!

Other Posts You May Like