Pan-Seared Cod with Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 lbs boneless, skinless cod fillets, about 6 ounces each, 1-inch-thick
02 -
1 tsp fine sea salt, divided
03 -
3/4 tsp freshly ground black pepper, divided
04 -
2 Tbsp extra-light olive oil, plus more as needed
→ Sauce Ingredients
05 -
1/4 cup unsalted butter, 4 Tbsp
06 -
1/4 cup dry white wine, or substitute with chicken broth and 2 tsp lemon juice
07 -
3 cups cherry or grape tomatoes
08 -
2 garlic cloves, minced (about 1 tablespoon)
09 -
2 Tbsp chopped fresh parsley or basil leaves, for garnish
# Instructions:
01 -
Use paper towels to thoroughly pat dry the fish. Season the fillets all over with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
02 -
In a large nonstick, nonreactive skillet, heat the olive oil over medium-high heat. When the oil is simmering, add the fish top side down and sauté undisturbed for 3 to 4 minutes until golden brown and seared on the first side. Flip the fish, reduce the heat to medium, and continue cooking for 2 to 4 minutes until cooked through and opaque in the center. Use an instant-read thermometer to confirm an internal temperature of 145°F. Transfer the fish to a plate and tent loosely with foil to keep warm.
03 -
In the same skillet over medium-high heat, add butter, wine, tomatoes, and garlic. Using a wooden spoon, scrape up any browned bits from the skillet's bottom. Cook for 3 to 4 minutes until the liquid is reduced by half and the tomatoes start to soften and burst. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
04 -
Add the fish back to the skillet and spoon the tomatoes and sauce over the top. Garnish with chopped parsley or basil leaves and serve immediately.
# Notes:
01 -
Swap cod with halibut, sea bass, sole, grouper, or tilapia for variety.
02 -
For frozen cod fillets, thaw overnight and pat dry before cooking.
03 -
Store leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for 3 months.