This pan-seared cod is one of those dishes I make when I want something that feels special but takes next to no time. It’s all about that golden crust on the fish and the buttery sauce with tomatoes that bursts with flavor.
I love this recipe because it’s unfussy and forgiving. Even if you’re new to cooking fish, you’ll be surprised how easy it is to get it right. Just a skillet, a handful of fresh ingredients, and dinner is ready in no time. Perfect for busy nights when you still want to eat well.
It’s the kind of meal I make on a weekday but wouldn’t hesitate to serve if friends drop by.
Why I Love Making This Fish Dish
Fish dinners were pretty regular at my house growing up. We lived close to the coast, so we’d get fresh fish whenever we could. Cod is one of those staples—it’s mild, flaky, and takes on any flavor you throw at it.
I make this version often because it’s so adaptable. Sometimes I use halibut, sometimes tilapia if that’s what’s on sale. The sauce is my favorite part: simple tomatoes cooked down with white wine and butter. I love how it feels fancy without any real work.
When I’m making this for myself, I’ll spoon it over rice with lots of sauce. If I’m serving family, we’ll have it with crusty bread to mop up every last bit.
Ingredients I Always Have on Hand for This
- Cod fillets: I look for fresh, boneless, skinless fillets about an inch thick. If frozen is all I can get, I just thaw it in the fridge overnight. The important thing is that it smells clean, not fishy.
- Olive oil: I usually use extra-light olive oil for its high smoke point, which helps get that nice sear.
- Butter: A little butter makes the sauce silky. Unsalted is my go-to. If I want to lighten it up, I sometimes use ghee or skip it altogether and use more oil.
- Dry white wine: I use whatever I have open in the fridge. Sauvignon blanc, Pinot Grigio—anything dry works. I’ve also swapped it for chicken broth with a squeeze of lemon when I’m out of wine.
- Tomatoes: Cherry or grape tomatoes are my favorite since they’re sweet and burst beautifully. But any tomato works if you chop it up small.
- Garlic: Fresh is best, but I’ve used garlic powder in a pinch.
- Fresh herbs: Basil or parsley makes it feel fresh and adds color. I grab whatever is growing in my window box.
- Salt and pepper: Always season well. I like a generous grind of black pepper for a bit of heat.
How I Actually Cook This in My Kitchen
1. Dry and Season:
I pat the fish dry with paper towels. This is a small step that makes a huge difference. Wet fish steams instead of searing. I season generously with salt and pepper on both sides.
2. Sear the Fish:
I heat olive oil in a nonstick or stainless skillet over medium-high heat until it’s shimmering. The key is to wait for the oil to get hot so the fish sears immediately.
I place the fillets in carefully and leave them alone for 3-4 minutes. Moving them too soon is the enemy of that beautiful crust.
3. Flip and Finish:
I use a fish spatula to flip them gently. After lowering the heat to medium, I cook for another 2-4 minutes until they flake easily. I often test by gently pressing with a fork.
I remove the fish to a plate and cover loosely with foil while I make the sauce.
4. Make the Sauce:
Into the same pan goes a bit more oil or butter, garlic, and those juicy tomatoes. I add the wine and scrape up all the browned bits—that’s where the flavor hides.
I cook it down for a few minutes until the tomatoes burst and the sauce thickens.
5. Finish and Serve:
I nestle the fish back into the pan and spoon sauce over the top. A sprinkle of fresh herbs finishes it off.
This is the moment where the kitchen smells like you’ve been cooking all day—even though it’s only been 20 minutes.
My Practical Cooking Tips from Experience
- Pat it Dry: Truly dry fish is the key to avoiding sticking and getting that golden crust. I always take an extra minute here.
- Hot Pan: Don’t rush this. I wait until the oil is shimmering so I know it’s ready.
- Leave it Alone: Once the fish hits the pan, I resist the urge to move it. It will release on its own when it’s ready to flip.
- Deglaze with Wine or Broth: Don’t waste the brown bits in the pan. That’s all flavor.
- Herbs Make it Bright: I grab parsley or basil depending on what’s available. Sometimes both.
Keeping Fish from Sticking: My Real-Life Fixes
- Dry it well. Moisture causes steaming and sticking.
- Preheat the pan fully. Don’t add fish to a lukewarm skillet.
- Don’t poke at it. Let it develop that crust so it releases naturally.
- Use enough oil to coat the bottom well.
I’ve learned these the hard way after scraping fish off cheap pans. Now I’m patient and my fish behaves.
How I Store and Reheat Leftovers
Honestly, I think this is best fresh, but I do save leftovers.
- Fridge: I keep it in an airtight container for up to 2 days.
- Reheat: I gently warm it in a covered skillet with a splash of water or broth so it doesn’t dry out.
- Freezing: I skip freezing because cooked fish changes texture, and the tomatoes get weirdly mushy.
My Favorite Ways to Serve This Meal
- With Rice: My usual choice. It soaks up all that buttery tomato sauce.
- Over Pasta: Toss the sauce with cooked noodles and top with the fish.
- With Bread: Crusty sourdough or focaccia to mop up every drop.
- Mashed Potatoes: Super comforting.
- Roasted Veggies: Broccoli, asparagus, or green beans work well.
When I want an easy dinner that feels special, this is the recipe I go for. I love that it’s quick enough for a weeknight but feels good enough for company.
This pan-seared cod with tomato butter sauce is one of those keepers I make on repeat. It proves you don’t need complicated techniques or ingredients to make something that tastes amazing and feels homemade in the best way.
I hope it becomes one of your go-to meals too.
Pan-Seared Cod
This quick pan-seared cod is a fresh and flavorful dinner you can get on the table in under 15 minutes.
Ingredients
- 1½ lbs cod fillets (boneless, skinless, about four 6 oz fillets, 1-inch thick)
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-light olive oil (plus more if needed)
For the Sauce
- ¼ cup unsalted butter (4 tablespoons)
- 3 cups cherry or grape tomatoes
- 2 garlic cloves, minced
- ¼ cup dry white wine
- ¼ teaspoon fine sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons chopped fresh basil or parsley, for garnish
Instructions
- Start by patting the cod fillets dry with paper towels—this helps them sear better. Season both sides evenly with ¾ teaspoon salt and ½ teaspoon black pepper.
- Heat the olive oil in a large nonstick or stainless skillet over medium-high heat. When the oil shimmers, place the fish top-side down into the skillet. Let it cook undisturbed for 3–4 minutes until the bottom is golden and easily releases from the pan.
- Flip the fillets carefully, reduce the heat to medium, and cook for another 2–4 minutes until the fish is opaque and flakes easily. An internal temperature of 145°F confirms it's done. Transfer to a plate and loosely cover with foil to keep warm.
- To make the sauce, return the same pan to medium-high heat. Add the butter, wine, tomatoes, and garlic. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and the sauce reduces slightly.
- Season the sauce with the remaining salt and pepper. Remove the skillet from the heat.
- Return the cooked cod to the skillet and gently spoon the tomato and garlic butter sauce over the fillets. Sprinkle with chopped basil or parsley and serve right away.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 425Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 124mgSodium 665mgCarbohydrates 19gFiber 3gSugar 14gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
