Name: Pan-Seared Cod with Tomato Basil Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cod fillets (about 5 ounces each), patted dry; 1 tablespoon olive oil, plus more for drizzling; Salt and freshly ground black pepper, to taste; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 (14.5-ounce) can diced tomatoes, undrained; 1/2 cup cherry tomatoes, halved; 1/4 cup dry white wine (optional); 1/2 teaspoon crushed red pepper flakes (optional, for a kick); 1 tablespoon tomato paste; 1 teaspoon sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish; 1 tablespoon unsalted butter; Lemon wedges, for serving

Hey y’all! Get ready to elevate your weeknight dinner table with this Pan-Seared Cod with Tomato Basil Sauce—a dish that’s as stunning to look at as it is delicious to eat. Tender, flaky cod is perfectly pan-seared and nestled in a savory tomato-basil sauce bursting with fresh flavor. Whether you’re aiming for a healthy family meal, a quick yet impressive dinner for guests, or just want something downright tasty, this recipe covers all the bases. Let’s get cooking!

Why You’ll Love This

Ready in just 30 minutes from start to finish.
Light, flaky cod pairs beautifully with the sweet, tangy tomato basil sauce.
Healthy, fresh, and packed with protein and nutrients.
No fancy skills required—perfect for beginner or seasoned cooks alike.
A vibrant, crowd-pleasing presentation for both weeknight meals and special occasions.

Ingredients

4 cod fillets (about 5 ounces each), patted dry
1 tablespoon olive oil, plus more for drizzling
Salt and freshly ground black pepper, to taste
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup cherry tomatoes, halved
1/4 cup dry white wine (optional)
1/2 teaspoon crushed red pepper flakes (optional, for a kick)
1 tablespoon tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish
1 tablespoon unsalted butter
Lemon wedges, for serving

Directions

Prep the Cod: Pat cod fillets dry with paper towels; season both sides generously with salt and pepper.
Sear the Fillets: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add cod fillets in a single layer. Cook 2-3 minutes per side until golden and easily flakes with a fork. Transfer to a plate and tent loosely with foil.
Sauté the Aromatics: In the same skillet, add another drizzle of olive oil if needed. Add chopped onion; cook 2-3 minutes until softened. Stir in minced garlic; cook 30 seconds until fragrant.
Make the Tomato Basil Sauce: Add canned diced tomatoes (with juice), cherry tomatoes, white wine (if using), tomato paste, sugar, oregano, salt, black pepper, and red pepper flakes. Bring to a gentle simmer; cook for 8-10 minutes until sauce thickens and cherry tomatoes soften, stirring occasionally.
Add Basil and Butter: Remove the pan from the heat. Stir in sliced fresh basil and butter, swirling until the butter melts and the sauce becomes glossy.
Finish & Serve: Nestle the seared cod fillets into the sauce and spoon sauce over the top. Garnish with extra basil and a squeeze of fresh lemon. Serve hot!

Notes

Cotton towels work best for thoroughly drying cod before searing—it ensures better browning and texture.
If your sauce becomes too thick, add a splash of water or more wine to loosen it up.
For extra richness, swirl in a little more butter at the end right before serving.

Variations

Spicy Variation: Add extra crushed red pepper flakes or a pinch of cayenne for a bolder kick.
Herb Swap: Use a mix of fresh parsley and basil for a different herbaceous twist.
Dairy-Free: Omit the butter or substitute with vegan butter for a dairy-free alternative.

Required Equipment

Large, heavy-bottomed skillet (preferably nonstick or stainless steel)
Paper towels
Cutting board & knife
Wooden spoon or spatula

Storage Instructions

Store leftover cod and sauce in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm in a skillet over low heat until just heated through—avoid overcooking to keep cod tender.
Not recommended for freezing as the texture of both fish and sauce may suffer.

Suggested Pairings & Serving Recommendations

Serve over fluffy rice, creamy mashed potatoes, or just with a side of crusty bread to soak up the sauce.
Pair with a crisp green salad dressed in a simple lemon vinaigrette for freshness.
A glass of Sauvignon Blanc or Pinot Grigio makes an elegant pairing.

Pro Tips

Make sure your skillet is hot before adding the cod to prevent sticking and achieve that beautiful crust.
Only flip the cod once; this helps keep it intact and ensures even cooking.
Add basil off the heat to maximize its fresh, aromatic flavor without wilting it.

FAQ

Can I use frozen cod fillets? Yes! Just thaw them in the refrigerator overnight and pat thoroughly dry before searing.
What if I don’t have fresh basil? Substitute with 1 teaspoon dried basil, added along with the other dried herbs, though fresh gives the brightest flavor.
Is there a non-alcoholic substitute for white wine? Absolutely—use extra broth or a splash of lemon juice instead for acidity and depth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4