why make this recipe
Pan-seared cod is a simple yet elegant dish that brings out the best flavors of this tender fish. Cod is known for its mild taste and firm texture, making it a popular choice for many seafood lovers. This recipe is quick to prepare, perfect for a weeknight dinner or a special occasion. The combination of fresh ingredients, like cherry tomatoes and garlic, adds a burst of flavor that complements the delicate cod wonderfully.
how to make Pan-Seared Cod
Ingredients :
- 1 1/2 lbs boneless, skinless cod fillets (about 6 ounces each, 1-inch-thick)
- 1 tsp fine sea salt (divided)
- 3/4 tsp freshly ground black pepper (divided)
- 2 Tbsp extra-light olive oil (plus more as needed)
- 1/4 cup unsalted butter (1/4 cup = 4 Tbsp)
- 1/4 cup dry white wine
- 3 cups cherry or grape tomatoes
- 2 garlic cloves (minced, about 1 tablespoon)
- 2 Tbsp chopped fresh parsley (or basil leaves, for garnish)
Directions :
-
Dry & Season
Use paper towels to thoroughly pat dry the fish. Season the fillets all over with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. -
Sear
In a large nonstick skillet, heat the oil over medium-high heat. When the oil is hot, add the fish top side down and cook undisturbed for 3 to 4 minutes, until it is golden brown and seared on the first side. -
Flip
Flip the fish, reduce the heat to medium, and continue cooking for another 2 to 4 minutes. The fish should be opaque in the center, and an instant-read thermometer should read 145°F. Transfer the fish to a plate and cover loosely with foil to keep warm. -
Make the Sauce
In the same skillet, add the butter, wine, tomatoes, and garlic. Stir to scrape up any browned bits from the bottom and cook for 3 to 4 minutes until the liquid is reduced by half and the tomatoes start to burst. Season the sauce with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, to taste. Remove the pan from the heat. -
Serve
Place the fish back in the pan and spoon the tomatoes and sauce over it. Garnish with fresh basil or parsley and serve.
how to serve Pan-Seared Cod
Serve the pan-seared cod hot, topped with the tomato-garlic sauce. It pairs well with a side of rice, or crusty bread to soak up the sauce. A simple green salad can also complement this dish nicely.
how to store Pan-Seared Cod
Leftover pan-seared cod can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to avoid overcooking the fish.
tips to make Pan-Seared Cod
- Make sure the skillet is hot before adding the fish. This helps to achieve a nice sear.
- Don’t flip the fish too early. Allow it to cook and develop a crust before flipping.
- Use fresh tomatoes for the sauce, as they will provide the best flavor.
variation
You can add different herbs, like thyme or rosemary, for extra flavor. If you prefer a slightly spicy kick, consider adding a pinch of red pepper flakes to the sauce.
FAQs
Can I use frozen cod for this recipe?
Yes, you can use frozen cod. Make sure to thaw it completely and pat it dry before cooking for the best results.
What can I substitute for white wine?
If you prefer not to use wine, you can substitute it with chicken broth or vegetable broth for a similar flavor profile.
Is cod a healthy fish to eat?
Yes, cod is a healthy choice. It is low in calories and high in protein, making it a great option for balanced meals.
Pan-Seared Cod
Ingredients
Main ingredients
- 1.5 lbs boneless, skinless cod fillets (about 6 ounces each, 1-inch-thick)
- 1 tsp fine sea salt (divided)
- 3/4 tsp freshly ground black pepper (divided)
- 2 Tbsp extra-light olive oil (plus more as needed)
- 1/4 cup unsalted butter (1/4 cup = 4 Tbsp)
- 1/4 cup dry white wine Can be substituted with chicken or vegetable broth.
- 3 cups cherry or grape tomatoes Fresh tomatoes are recommended for best flavor.
- 2 cloves garlic (minced, about 1 tablespoon)
- 2 Tbsp chopped fresh parsley (or basil leaves, for garnish)
Instructions
Preparation
- Use paper towels to thoroughly pat dry the fish and season the fillets all over with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
Searing the Fish
- In a large nonstick skillet, heat the oil over medium-high heat. When the oil is hot, add the fish top side down and cook undisturbed for 3 to 4 minutes, until it is golden brown and seared on the first side.
- Flip the fish, reduce the heat to medium, and continue cooking for another 2 to 4 minutes until the fish is opaque in the center and an instant-read thermometer reads 145°F. Transfer the fish to a plate and cover loosely with foil to keep warm.
Making the Sauce
- In the same skillet, add the butter, wine, tomatoes, and garlic. Stir to scrape up any browned bits from the bottom and cook for 3 to 4 minutes until the liquid is reduced by half and the tomatoes start to burst.
- Season the sauce with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, to taste. Remove the pan from the heat.
Serving
- Place the fish back in the pan and spoon the tomatoes and sauce over it. Garnish with fresh basil or parsley and serve.