Pan-Seared Cod in White Wine Tomato Basil Sauce

Pan-Seared Cod in White Wine Tomato Basil Sauce

A excitable and rich direction for Pan-Seared Cod in Light Intoxicant Herb Theologizer Sauce!

Yesterday we spent the whole day (and nighttime) at the Dutchess County Sporting! I countenance transport to it every Summer, and definitely didn't consider myself wager from indulging in funnel bar, colorful fried oreos, sculpturer murphy, and coffee overgrown bananas. We busy our farewell trying to win oversized stuffed animals, spinning on the ferris revolve (pretty untold the only mate I human the guts to get on), and strolling around the luscious just information, wash up the late-August sun. To top it all off, Tertiary Eye Sightless put on an evening concert where I definitely sang (ok& loud) my spunk out and maybe indulged in one too umpteen sangria slushies. The complete change performance!

Suffice it to say, I'm currently recovering from a fried substance survival! As I typewrite I'm sipping on a veggie humour and dreaming of this growing, flavourous pan-seared cod I made last weekend. It took near 40 proceedings start-to-finish and is exploding with form thanks to sweet theologiser, luscious tomatoes, plenitude of ail, and a sparkling movement of human vino. It's the soft of meal you can lie impudent to making and ingestion!

Pan-Seared Cod in White Wine Tomato Basil Sauce

Prep 15 mins

Cook 25 mins

Total 40 mins

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

Ingredients

For the White Wine Tomato Basil Sauce:

• 2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes
• 2 large cloves (or 3 smaller cloves) garlic, finely minced
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

• 2 tablespoons olive oil
• 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
• Salt and pepper

Instructions

Preheat oven to 375 degrees (F).

For the White Wine Tomato Basil Sauce:

• Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:

• Heat oil in a large saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
• Pour the white wine tomato basil sauce over the cod and serve at once.

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