There’s something about pan-seared cod that always makes dinner feel relaxed yet a bit special. Cod has been my go-to white fish for years, mostly because it cooperates even on nights when I’m rushing between tasks. This version, simmered in a tomato basil sauce with a splash of white wine, is one of those dishes I started making on weeknights but ended up pulling out when guests came over too.
The sauce comes together quickly: garlic softens in oil, tomatoes burst in the pan, and basil brings everything to life. Once the cod slips into the skillet, the whole kitchen smells like you’ve been cooking longer than you actually have. I’ve made this meal plenty of times when I only had 15 minutes to spare, and it still tasted like something planned.
Why Cod Works So Well Here
Cod has always been a steady presence in my freezer. It’s mild, flakes beautifully, and takes on flavor without fuss. I’ve used it in tacos, mixed it into simple curries, fried it for a weekend treat, and even swapped it into recipes that weren’t originally meant for fish. But this pan-seared version with tomato basil sauce is the one I keep returning to.
What I enjoy most is how the fish acts like a base for the sauce. The gentle flakes soak up the garlic, tomatoes, wine, and herbs in a way that feels comforting without being heavy. When friends visit—especially the ones who claim they don’t eat much fish—this is the dish that usually converts them.
How I Get the Fish Just Right
Over time, I’ve learned a few habits that make cod easier to cook:
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A non-stick pan or a well-seasoned cast iron skillet helps keep the fillets intact. Cod can fall apart if the pan isn’t ready.
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I season both sides of the fillets with just enough salt and pepper to wake up the natural flavor.
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Thicker fillets hold together better and give you a bit more wiggle room before they overcook.
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Patting the fish dry before it hits the oil makes a surprising difference. It helps the crust brown and keeps the fillets from steaming.
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I heat the pan until the oil shimmers. If the pan is lukewarm, the fish won’t sear properly.
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Cod cooks quicker than most people expect. Once it flakes easily with a fork, it’s done. A few seconds too long and it starts to firm up more than I like, so I keep an eye on it the whole time.
Fresh cod is what I prefer, but I’ve used frozen plenty of times. As long as it’s thawed gently and dried well, it will cook beautifully.
Building the Tomato Basil White Wine Sauce
This sauce is one of those combinations that sounds simple but tastes layered. It starts with garlic softening in olive oil. I add juicy tomatoes that burst in the heat, letting them break down into a rustic base. A splash of white wine brightens everything. I’ve tried the sauce with different wines, and the ones that taste crisp work best.
If you’re cooking without wine, broth can step in. I sometimes add a touch of vinegar with broth to bring back a bit of the acidity wine naturally gives. The star of the sauce is the basil—fresh leaves bring the flavor together in a way dried herbs never quite do.
Red pepper flakes add a hint of warmth. If I’m serving this to kids or someone who prefers milder food, I leave them out and add a little later to my own plate.
Juicy tomatoes are important here. When they’re in season, the sauce becomes sweeter and fuller without needing any adjustments. When tomatoes are less than perfect, I just use a handful more to build the same richness.
Fresh Cod vs Frozen: What I Use and Why
When I can get fresh cod from a local shop, I grab it. The texture holds up well, and picking out thicker fillets makes pan-searing easier. But most of the time, I use frozen fillets because they’re practical and always on hand.
I thaw frozen cod in the fridge when I remember, but on rushed days I slip the fillets into a sealed bag and run cold water over them until soft. I always dry them thoroughly afterward; the extra moisture from frozen fish can cause splattering and prevents a good sear.
Whether fresh or frozen, cod tastes clean and satisfying once you pair it with a bright sauce like this.
Pairing the Sauce with Other Types of Fish
This sauce works beautifully with almost any white fish. I’ve tried sea bass, haddock, flounder, and sole, and each brought its own texture. Halibut gives a firmer bite while still soaking up the flavors. If you try something delicate like tilapia, just adjust the cook time because thin fillets cook fast.
On evenings when I want a richer option, I pair the sauce with salmon. If I’m not using fish at all, the sauce still works with chicken or shrimp, especially when served over rice or pasta. I’ve even spooned it over toasted bread as a quick appetizer.
When you have a good sauce, it becomes the kind of recipe you use again and again with whatever you decide to make that day.
FAQs
Can I use a different herb instead of basil?
You can add parsley for freshness, but it won’t replace basil. Basil is key to the sauce’s flavor.
What type of wine works best?
Something crisp and light. Nothing sweet. If you enjoy drinking it, it will work nicely in the sauce.
How do I know the cod is done?
If it flakes easily with a fork and stays moist, it’s ready. Cod doesn’t need long in the pan.
Can I make the sauce ahead of time?
Yes. The sauce reheats well. Add the fish later so it stays tender.
Is frozen fish okay for this recipe?
Absolutely. Just thaw and dry it well before cooking.
Pan-Seared Cod in White Wine Tomato Basil Sauce
A bright, quick seafood dish where flaky cod meets a fresh tomato-basil sauce simmered with garlic, lemon, and a splash of white wine.
Ingredients
- 1 and 1/2 pounds fresh cod cut into four pieces
- 1 pint cherry tomatoes sliced in half
- 2 tablespoons olive oil (for the sauce)
- 2 tablespoons olive oil (for the cod)
- 3 large garlic cloves finely minced
- 1/4 cup dry white wine
- 1/2 cup finely chopped fresh basil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salt and pepper for seasoning the cod
Instructions
- Warm the olive oil in a large sauté pan over medium heat and stir in the crushed red pepper flakes with the garlic until the garlic softens and becomes aromatic.
- Tumble in the halved cherry tomatoes and cook gently until they start to collapse and release their juices while still keeping some shape.
- Pour in the white wine and let it simmer briefly before mixing in the basil, lemon juice, zest, salt, sugar, and pepper. Let the flavors come together, then move the finished sauce to a bowl.
- Heat the remaining oil in a separate skillet and pat the cod pieces dry. Season both sides well, then lay the fillets into the warm oil. Cook until the undersides turn golden, flip carefully, and finish cooking until the cod flakes easily.
- Return the warm tomato basil sauce to the pan, spoon it over the fish, let it heat through for a moment, and serve right away.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 127Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 444mgCarbohydrates 17gFiber 2gSugar 7gProtein 2g
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.
Final Thought
This pan-seared cod with tomato basil white wine sauce is the kind of recipe that fits into your life easily. It cooks fast, feels fresh, and never tastes heavy. I’ve made it on quiet evenings at home and on busy nights when friends showed up hungry. Every time, it reminded me why I keep cod in my kitchen all year.
