A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce! If you love cod fish recipes, try this flavorful dish for dinner tonight! So good with rice or zoodles!
Yesterday we spent the entire day (and night) at the Dutchess County Fair! I look forward to it every Summer, and definitely didn’t hold myself back from indulging in funnel cake, deep fried oreos, french fries, and chocolate covered bananas. We occupied our afternoon trying to win oversized stuffed animals, spinning on the ferris wheel (pretty much the only ride I have the guts to get on), and strolling around the luscious fairgrounds, soaking up the late-August sun. To top it all off, Third Eye Blind put on an evening concert where I definitely sang (ok… shouted) my heart out and maybe indulged in one too many sangria slushies. The whole experience was nothing short of Summer magic!
Suffice it to say, I’m currently recovering from a fried food hangover! As I type I’m sipping on a green juice and dreaming of this healthy, flavorful pan-seared cod I made last weekend. It took about 40 minutes start-to-finish and is exploding with flavor thanks to fresh basil, juicy tomatoes, plenty of garlic, and a bright kick of white wine. It’s the kind of meal you can look forward to making and eating!
Question: Do you like cod? We can’t get enough of it! So let me know if you’d like to see more cod recipes here!
Tips and Tricks for Recipe Success:
- Due to the delicate nature of cod, I highly suggest using a non-stick pan or skillet when making this recipe. If the cod sticks, it will likely break apart when you try to flip it, which isn’t a huge deal (it still tastes delicious) but try to avoid it if you can.
- I haven’t tried this recipe with frozen cod, but I imagine it would work as long as it’s thawed first. I suggest reading the package instructions before trying it with this recipe.
- If possible, purchase thicker fillets of cod, since the thin tail is very delicate and flakes easily.
- When it comes to choosing your white wine, I suggest using one that is crisp and dry, such as Pinot Grigio or Sauvignon Blanc.
- Cod cooks very fast, so be sure not to over cook it. It really only needs 4 to 5 minutes on each side.
- You will have plenty of pan sauce leftover, so I suggest serving this recipe with rice, quinoa, or even mashed potatoes.
If you love seafood as much as I do, this Pan-Seared Cod in White Wine Tomato Basil Sauce is sure to be a hit in your home! The cod is flaky and tender, and the sauce is so flavorful! Always a hit with the whole family!
If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
More Cod Fish Recipes:
Pan-Seared Cod in White Wine Tomato Basil Sauce
For the White Wine Tomato Basil Sauce:
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup dry white wine
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon salt (more to taste)
- 1 teaspoon granulated sugar
- 1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
- 2 tablespoons olive oil
- 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
- Salt and pepper
For the White Wine Tomato Basil Sauce:
- Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
- Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
- Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
- Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
This looks amazing, I am going to have to try making this. Thanks for sharing !
Mark Dalla-Vicenza says
Great recipe . I made it for our family and it was thoroughly enjoyed. Very simple as well.
I found it a little bland & more work than it was worth/ even my dog wasn’t excited about it. Maybe it was the lack of fresh parsley so I used the stuff from the spice isle.
LEE Rappeport says
Perhaps try your dog’s food as a comparison, eh?
OMG, that was so funny Lee! I’m making this tomorrow for the first time, and I am sure the basil and garlic will give it a lot of flavor! Looking forward to it!
The recipe does not call for parsley. Fresh parsley would add a nice touch of freshness, but not a lot of flavor. Dried parsley wouldn’t do much other than add a bit of color. Are you thinking of fresh basil? That would add a good amount of flavor and freshness. Dried basil would add some flavor and color, but definitely not the same as fresh. The type of tomatoes could impact the flavor profile as well.
i fully agree!!!!! so many unhappy people in this world hey
You must be serving your dog one helluva meal. Either that, or you simply do not know how to follow instructions. I’m a chef and this is one of the best recipes I’ve tasted in a long time for cod. Way to go Ashley!
The use of dried parsley instead of fresh basil would make a HUGE difference in flavor so i would say to try the recipe again and actually follow the recipe and ingredients as they read before rating again. This fail sounds like an “operator error”.
Geri Cederholm says
Karen Melton says
I made this tonight and my husband just about licked the plate. I had some baby spinach in the fridge and tossed that in as well until it wilted. No dried parsley here either. Feesh basil gives so much flavor along with the garlic, lemon, and white wine. YUM!
Your remarks are “spot on”.
Dried parsley over fresh basil?
I just made this for dinner, so delicious
Dried parsley is useless! I used a combination of fresh basil and small amount of parsley for the finish and it was delicious.I think it was operator failure!
Parsley is not even used in tbis recipe. Basil is
Oops, that’s what I meant.
Made this tonight. It’s probably one of the best things I’ve ever made. I only wished I had doubled the sauce, cause it was so good.
Cooking Myself Silly says
How rude, especially since you didn’t follow the recipe. A good cook improvises and thinks a recipe through and takes away or adds flavors they won’t like in a recipe before making it. You’re clearly not a good cook. Just eat your dog’s food. Maybe that will make you happy. Lol.
That’s being a little harsh, don’t cha think? Calm down, for goodness sakes!
Yup! I agree of operator error. and tremendous difference in the 2 herbs!!! but some people’s taste is all in their mouth. No distinction of delicious flavor blends. Thanks BAKER BY NATURE. FAB RECIPE. Turns any fish into a gourmet meal. I found Jazmine rice with parsley n a tiny touch of Alpine seasoning a delight under this delicious fish. Icey cold sweet coleslaw kicked off the taste buds. Yum Thanks.
I forgot the basil so Isubstituted pesto instead. It was terrific!
Connie Baker says
Great idea-pesto. I love it and it’s sure to make the flavors pop.
That’s what I was going to do, since I ran out of fresh basil. Pesto should do the trick.
Pam Mc says
Exactly! That’s how I felt. I was constantly tweaking it to get more flavor. It didn’t work for me. ♀️
Gay Buckley says
You must have not followed the recipe. This was intensely flavorful! Delicious!
You must be a really bad cook. Either that or you used cheap ingredients. Perfect recipe.
Please. Stop the snarky remarks. Why do you need to be insulting?
Maybe you needed more salt and pepper.
Who leaves comments like that????
Too bad, you obviously didn’t have fresh basil and red pepper flakes
It calls for fresh basil, not parsley.
Maybe because there is no parsley in the recipe
Wow, this recipe looks amazing, I’m going to try it today and ill post you my pics, I would definitely love to see more cod recipes, love your page !
This recipe doesn’t call for parsley,
It wasnt parsely. Its Basil
You need to use fresh ingredients
There is No parsley in this recipe. It’s basil and it makes big difference. I made this recipe few times and everyone loved it. Even my friends who say they don’t like fish.
Patti Graves says
NO fresh parsley in recipe!!!!!!!!!
Samantha Dawn Barry says
I made this tonight for my family and everyone agrees. It was quite bland. The sauce was fantastic though the fish needed flavor. Maybe if it was cooked in the sauce it may have been more flavorful.
Maybe add the fish to the sauce at the end and let simmer for a minute or two would do the trick.
Pamela Barge says
Delicate, yes. Bland, not to us.
I sautéed some ground chourico and added it to the sauce. I also boiled some cubed tomatoes and put them in the pan with the fish a few minutes before it was finished cooking. This is how it would be served in the Portuguese restaurants in Fall River, Massachusetts. It was delicious! Thank you so much for the recipe.
I’ve done this recipe twice and I enjoy it a lot!… I usually cut the cheery tomatoes and put them in a bit of olive oil, salt and pepper to marinate for at least 30 minutes, since I usually think cherry tomatoes are a bit bland per se, but the rest is perfect…. I eat it with lebanese rice or plain white rice 🙂
What a rude thing to say. Do u read well? The recipe doesn’t call for parsley.
J Brook says
most of te time if you don’t season the fish it will be bland as well. Make su=re it is seasoned well before pan searing
You are not only rude for posting such a terrible comment but you must be a horrible cook as well. I’ve made this recipe several times and it is delicious.
Very rude review, particularly if the recipe wasn’t followed.
Judy Benson says
How would swordfish work for this recipe?
I have read most of the comments about this recipe. It seems to me that quite a few women have never been in a kitchen before and never should be in one!!!!!!!!!!!!!!!!!
Kate H. says
wow….it is a recipe some people liked and others didn’t….whatever happened to “if you can’t say something nice, don’t say anything”??
I am also amazed at all the hateful and mean remarks. Turn the page and move on and above all, be kind.
Y was thinking the same thing. They don’t realize that their remarks were equally as bad as hers. So may people missing love in their hearts. A world full of fear.
It was amazing! I made it tonight and we all loved it! I will def make it again.
Mine turned out perfect. It was very tasty! Loved it!
mary ann woleben says
unsure if you’ve tried this but please do, I am not a fish lover buy trying recipes to find one that I could “tolerate” Whoo what a surprise absolutely love this dish thank you soooo much for this very flavorful dish
I made this and this was very good. Will make it again
Gina M says
I tried this and I was surprised flavors where wonderful, we had a side of sweet potato garlic mash it went well with it. This will be on our repeat favorite list. Thanks for sharing
Hi , Just tried this dish and I thought the lemon was over powering , I would use less .
There is no try, only do.
Cheryl Barrie says
Loved the Pan-Seared Cod in White Wine and Tomato Sauce. Delicious!
Sandra B says
Caught by surprise at how flavorful this was. I used Cherub cherry tomatoes (quite sweet), fresh basil and three especially large cloves of garlic–the flavors concentrate beautifully. I used a really nice chardonnay and am glad I did. It seemed like a lot of tomatoes at first, but next time I’ll double the sauce. Any leftovers would be beautiful on pasta, with chicken or on a baked potato. Great recipe. Served it with roasted broccoli and more of the chardonnay.
It is fantastic !!! Loved this recipe. I will definitely have it again!!
Mary Lou says
I tried it and loved it, recipe calls for basil not parsley
One of the best meals i ever cooked. Thank you for shari f.
PS. The store didnt have gesh basil, sulo i subbed with basil pesto. Delicious.
Sorry for typoes.
Cod is admittedly not one of my favorite fish due to its lack of much flavor, but I have made this dish several times. I cannot say enough how much I love it. I go out of my way to find cod now whenever I want fish. I love this dish!!!
My daughter has made this many times and her husband asks for it. They love it. She has shared it with friends who absolutely love it too. I am going to take someone’s advise and double the sauce (except for the tomatoes). The extra sauce will be amazing on the mashed potatoes I’m making to accompany it. I’m getting my cod from a reputable fish market that will cut the thicker parts for me to look like your recipe.
This looks so delicious and light! and fried oreos whaaattt??? I need to get on that haha.
I have made this before and enjoyed it thoroughly. I’m making it again this evening for dinner and am sure it will be just as wonderful as before. I was shocked how poorly the people behaved that reviewed this post. If are making comments make them either helpful to others or make compliments on the receipe. Everyone has different tastes and adjusting a recipe is fine but bickering online over a recipe is sil.i likes the recipe as it is and will adjust if I ever need .
We love this recipe.
London || Gluten Free with L.B. says
What a quick and easy, healthy meal!! Your pictures of the cod are absolutely gorgeous. Such beautiful and bright colors!! Definitely pinning this one to try out 🙂
Lokness @ The Missing Lokness says
These cod fillets look stunning! I love a good easy fish dish. This recipe sounds like a perfect one. I have to try it next week for dinner. By the way, your photos are absolutely beautiful! 🙂
Wait…. why do you preheat the oven??
At the end of the recipe it says to place the pan (of cod) in the oven to continue cooking for 5 minutes.
Oh thank goodness! I was wondering about that too! 🙂
Same here I had to scroll 3 times lol
LOL, I completely missed that too!
I made this and skipped the oven part and it was delicious!!
Sara Kupchella says
I’ve made this many times with several kinds of fish, also added balsamic vinegar and put mozzarella on chicken filets.. excellent!
i wonder the pan have to be made for the oven… but if it is non stick one?
never add fish to oven after pan searing it. It will dry it out. Plus it doesn’t say put in oven anywhere.
I was thinking the same, did I miss something!?
Please see step 5, which has this information 🙂
Does it have to go in the oven? The pans I have are not oven friendly.
It sounds like other readers have had success just cooking it on the stove top, so I think adding a few extra minutes of cook time should work!
Linda Landi says
I left mine in the pan, it was delicious.
Yep! Just read step 5
Can you make the sauce ahead of time and reheat it when ready to cook the cod?
Oh I made this tonight but I replaced the cod with tilapia and it was soo delicious. Thank you for sharing
Thanks Lynnia for letting us know that Tilapia will do just fine as in neck of the woods, we do not get cod either frozen or fresh.
I made this tonight and used mahi-mahi. Fantastic!
I was wondering that too as the oven does not seem to be used!
Sandy Cassar says
LOL. I thought the same thing Lilly. No need to preheat oven I guess. Actually warming up fresh bread in the oven to dip in the delicious tomatoes is a great idea.
Mary Abram says
Good idea on the oven and the bread for dipping in the sauce 🙂
Tricia. Celenza says
Sandy, you just gave me a great idea! Crusty bread, goat cheese and this tomato sauce on top! Sort of a bruschetta! This dish was honestly fabulous!
The oven is used in Step 5.
Sandy Cassar says
Sorry, I was wrong. You do need to preheat oven for step 5. I totally missed that.
Because if the oven doesn’t heat up to the right temp it could under cook the dish. Serious question do you usually use the oven when cooking? Just wondering because you always have to preheat the oven if not it could really ruin the dish. Especially when baking! Heating temps are very important when baking also!!
Since I had to heat the oven I roasted Asparagus with the fish. I put the Asparagus in when I started the fish on the stove top and both the fish and Asparagus were done at the Same time.
Great idea! I picked up some asparagus to cook with mine even before I read your comment. Making this tonight!
My question exactly!!
After cooking the fish on one side for 5 minutes it says to flip the fish and place in oven for another 5 minutes
I have the same question!
I was wondering the same thing…
When you flip the fish you’re instructed to finish it in the oven.
I said the same thing. Huh? What??
Hi Chris. What are you confused about? I’d love to help!
Lol I was thinking the same thing lmao
Trish wilkinson says
what is the point of heating the oven?
Plan on making this tomorrow. I will report back, it looks fantastic!
Yay! Can’t wait to hear how it turns out, Dee 🙂
Made this for dinner tonight. Served it over brown rice with steamed broccoli. I used swordfish instead of cod because it was on sale and looked yummy. I love the spice the red pepper flakes add to it. I will definitely make this again.
So happy you enjoyed it, Jamie! Thanks for letting us know 🙂
Sandy Cassar says
I made this tonight for dinner for my husband for Valentine’s Day. It was so delicious. He loved it so much. Thank God I made enough for his lunch tomorrow. One of the easiest and best recipes I’ve ever had.
Yay! So happy you and your husband could enjoy this together on Valentine’s Day 🙂
Alberta Raup says
Don’t have lemon zest (just lemon juice in the bottle). Is that OK? Also, I have lots of garden tomatoes (not cherry). Can I cut them up to use in this recipe?
This dish looks incredible. I can’t wait to try.
Thank you, Amy! I hope you enjoy it 🙂
Thanks for posting. This looks amazing – I’m making it tonight. Do you think this recipe would also work well with Tilapia?
Hi! I’ve never tried with that variety of fish but I think the flavors would go lovely with it! You may need to adjust the cooking time by a minute or two.
Paula Barberan says
Amazing recipe! I’ve never enjoyed as much with this recipe, easy to make and a gorgeous presentation! I served it over mashed potatoes, and my family loved it! Thank you
Am I going crazy or not once does the fish go in the oven. Why am I pre heating it if not in use?
Hi Ella. Step 5 instructs you to carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it’s cooked through.
Made it for dinner tonight. It was really good, used 800 g of fish and it resulted in 4 servings. I would have liked some ore sauciness, maybe add some cream, chop the fish and let it boil in the sauce.
I used frozen cod that I had in room temperature for half a day, worked perfctly! Did not put it in the oven, it got fully cooked in the pan.
Daysi Carvalho says
I just made this delicious recipe…i have to say thank you…the flavor between the wine and lime are nice…
Andrea McManus says
Made this tonight, it was fabulous. I had something else in the oven at 425* so I only cooked it in the oven for 3 minutes, came out perfectly done. Sauce was great. Will make this again!
I am making this tonight! Will have to skip the oven part though since my oven went out last week 🙁 But I am sure it’ll cook up just fine in the pan.
May I know what’s the oven for? You wrote ‘Preheat oven’
Sheila Pountney says
This meal is fabulous! I chose to serve the fish on a bed of thin cut , crispy homemade sweet potato fries. The colors of the meal on the plate were wonderful, and how healthy! I paired it with fresh from the oven dinner rolls, to dip in the sauce yummy with a capital Y. Thank you for such a wonderful dish! Elegant presentation
This was yummy! I used flounder which was very thin, so I cooked it right in the sauce. Can’t wait to have the leftovers.
William lowden says
Tonight will be the second time I made the recipe
First time with cod fish tonight I will use stripebass
Thanks for sharing
This is a fabulous recipe. The flavors are amazing. I made French bread with garlic and herbs. Great meal! Thank you for sharing. I will make this again.
Hi Dianna! I’m so happy you enjoyed it! I have to try pairing it with garlic herb french bread next time I make it – sounds so good!!!
My daughter made the cod recipe for our Sunday group dinner/game night. It was a fantastic dish! The recipe is in my “keep forever” file. Loved it. I will cook the sauce for other dishes as well. Thanks.
I’m so honored my recipe made it into your “keep forever” file, Karen! Thank you for letting me know how much you enjoyed it 🙂
Debbie Schwartz says
The sauce was wonderful! Just enough heat with the red pepper flakes! Party in my mouth! thank you for sharing!
Yay! So happy you enjoyed it, Debbie 🙂
Does anyone know if this reheats well the next day for lunch?
Made this last night and posted a pic on IG immediately! It was delicious but I have to admit that I didn’t use the oven; I cooked it entirely in the pan. Turned out great and my husband loved it!
Great dish! Looks so delicious
This recipe is a keeper. My husband and I loved it.
Very flavorful with the perfect spice from the red
Simply delicious! Used basil pesto instead of fresh, lime instead of lemon and it was out of this world! Thank you for the recipe! 🙂
Love it!! I want it everyday for dinner! Thank you!
Sounds wonderful but I was wondering if salmon can be used instead of the code? Hubby is not a big fish eater but he likes salmon.
Made this last night. Wife and 17yr old son both loved it, as did I! Super easy and light.
Thanks for posting (sorry, pinning) this, it’s a keeper!
I made this following the recipe and it was absolutely delicious! I would definitely make this again and add it to my rotation. Easy, not heavy at all, and no special skills or ingredients required. Pretty much a pantry recipe which is always preferable for busy people. Had leftovers and reheated…still yummy.
P.S.A. It’s super annoying when people rate a recipe (positively or negatively) that they haven’t made. Please, for the sake of the rating system, stop.
shaun edmonds says
I found this recipe on Pinterest (now saved), its perfect for us as we get the freshest caught cod and beautiful locally grown heirloom tomatoes. Personally I make the sauce then add the cod loin as is and let it steam for 15 minutes, its sooo good and flakes beautifully. And as an aside you can indeed use frozen fish, cooked the same way its perfect.
Delicious – made this last night and we had it over mashed potatoes with some green veg on the side. Didn’t have fresh basil so used dried instead and then finished it off by putting lid on pan and leaving it for five minutes….definitely a keeper!!!
How much dried basil can you use in place of fresh?
We LOVED this cod!! So fresh tasting. Made it a few times now that the guy at the fish counter asked me how I cook the cod and asked for the recipe. He always cuts me two thick 6oz. portions. It’s good to get to know your fishmonger 🙂
#1 you can use just about any fish- even chicken works well with this sauce.
#2 if you don’t have oven friendly pans, cover the fish after turning and it will help with final cooking and will keep it juicy.
#3 you suggest using a non stick pan and show a stainless steel pan. I bit of a contradiction. If a good stainless steel pan is heated before adding the oil and the fish is allowed to seal (Maillard effect) you should be able to lift and turn the fish without breaking it up.
#4 I would cook the cod first, remove it a plate and cover, then make the sauce, which will have a lot more flavor after cooking the fish in the pan.
All based on personal experience.
Thanks for your feedback, Sharon. I’m glad you enjoyed my recipe.
Absolutely loved it!! Will be put into the dinner rotation!!!
Great suggestions! I made this once and will follow your suggestions next time! After doing it once, I can see what you mean about cooking the fish and setting aside…plus, less mess!
I made this for dinner today. It was a smash hit with the family. I served it with white rice and black beans.
Judy Benson says
Would swordfish be good in this recipe?
I made this, and it was delicious. I baked my fish seperately and poured the sauce on the cod afterwards. The recipe for the sauce is amazing!
Colourful, delicious and quick and easy to make.
I have made it twice already and it is a winner!!!
Thank you so much!
Can we replace the white wine with anything else? Can u mention something to replace it with ?
Robin Duncan says
We cooked this tonight. Made entirely on stovetop. No need to put in oven. Flavors were very good. Husband really liked! It also cooked up faster than recipe indicated. Maybe my fish pieces were not as thick. I recommend this .
Aretta flores says
Love it very simple
Toni Ryan says
Hi, I’m going to try and make this in English measurements tomorrow!! Can I ask, are red pepper flakes the same as red chilli flakes? Thanks!
Yes they are 🙂
Toni Ryan says
How much dried basil can you use in place of fresh?
Andrea E says
This is the bomb! I haven’t found a recipe, except fish and chips, for Cod that we liked. My 16 year old son, who mainly eats pasta or California rolls, actually devoured this! I cut the lemon in half and omitted the zest because my husband loathes lemon/lime. He couldn’t tell there was any lemon and loved this dish!
This is definitely a recipe I will use frequently as I am trying to cook more fish for my family rather than beef and pasta all the time!!
Thank you so much for a great dish! : )
We had this tonight and it was fantastic! I will definitely be making this again.
The only change I made was to sear the fish, remove it to a plate, make the sauce as directed, then add the fish back to the pan with a lid and let it cook in the simmering sauce for 7-8 minutes.
I tried this dish for the first time and once I taste tested the tomato basil and white wine sauce I knew my husband and I were in for a real treat!! OMG this beat any meal at a fancy restaurant. I used frozen cod and it worked perfectly. I served it over a bed of fresh zucchini “noodles ” YUMMY, Thanks for this great recipe.
I plan to serve this over a bed of zoodles as well but I am slightly concerned there won’t be enough sauce to coat them. Did you find there was enough sauce or did you add anything to make it a bit more saucy?
Hi Julie. This recipe yields a good amount of sauce, but if you want enough to coat the zoodles, I suggest doubling it 😉
I made this dish last night and served it over mashed potatoes. MY ENTIRE FAMILY LOVED IT!! Can’t wait to cook I think again!!!
Yay! I’m SO thrilled to hear this, Coniell 🙂
This dish was a HUGE hit – it will become a “go-to” recipe. Absolutely fantastic.
Yay! So happy to hear it, Ginny 🙂
Diane McQuay says
Best recipe yet from Pinterest! Simple to make and tasty, I love it. Thank you for sharing your recipe.
Yay! So happy it was a hit, Diane 🙂
Yummy!!! Delicious!!! I made this tonight and served it over mashed potatoes and the flavor was out of this world. The flavors and texture was soooo comforting!!!!!
OMG! This was amazing! I added, mushroom, onions & peppers and served on top of mashed potatoes… fabulous!! This will definitely be one of our monthly dinners!!
I made this recipe this evening to the directions and it was so good!! Served it with green beans and they went so nicely with the sauce as well. Next time I make (and there will be a next time) I’m going to add some artichokes and capers for a Mediterrean twist.
My husband and I loved it. I did not put in oven, but I covered it after I turned it over. It was awesome!
CK Ackarie says
What can I use as a substitute for white wine? I’m making this for dinner tonight and don’t have any on hand.
I had chicken stock on hand and it was so good, also I finished cooking the fish with the tomato basil sauce in the oven that gives the sauce some fish flavor which was great.
These look lovely.and the photography is killer!)
Thank you so much!
This is one of the most delightful recipes I’ve tried in a while, and I enjoy cooking. The flavor profiles are spot on. Made the recipe exactly as written, and served with some sautéed mushrooms in a balsamic glaze. Truly lovely recipe, easy to prepare. Going to make this again very soon for friends.
Wow! Flavor is phenominal! Just a try out for myself but will definately make this for compsny.
Desiree Milburn says
I have made this 3 times now. My people now think I am a cooking godess. Excellent recipe. Thank yo for making me look good!
That’s awesome, Desiree! And you ARE a cooking goddess 😉 xoxo
This is a very pretty dish, the sauce was flavorful and delicious. I shouldn’t have used cod though, for me, it is a fish that is best used for fish and chips. I would use tilapia if I make it again. Thanks for sharing the recipe.
Hi Crissy. I’ve also heard this goes well with swordfish 🙂 Glad you enjoyed the recipe!
I’m going to make this for dinner. But I was curious, why preheat the oven? I don’t see it used in this recipe
Please see step 5 🙂
I pan sear frozen fish all the time. first I sear both sides, holds up better while frozen. Then proceed with my recipe which is similar to yours. For very thick prices I cover and simmer after all the ingredients are in. Doesn’t need the oven and completed very quickly
Meredith S. says
Made this last night and it was great! I had to use tilapia because they only had frozen cod at the store and I wanted something fresh. 🙂 (FYI – I cooked the tilapia basically the same way, but it fell apart a little more easily than cod likely would.) I doubled the sauce and reduced the tartness some by adding extra wine and a little butter. I also seasoned the fish with Sazon instead of just plain salt. Served over seasoned sauteed zucchini/ summer squash noodles. Everything was perfect! Thanks for the great recipe!
Hi Meredith! I’m so happy this was a hit. I’ve been wanting to try this with tilapia, so I’m glad to know it works well 🙂
Made it tonight for my hubby for valentines. Delicious! We loved it, just the right balance of flavours and spice…it was a great success and I rarely do the cooking 🙂 made it with brown rice and Bok Choy. Would have taken a pic but ate it too fast
So happy it was a hit, Steph 🙂
I made this tonight for dinner. So easy. But I will say if you truly use 1/2 tsp red pepper flake your pallet is made of Asbestos! I can do spice with the best of them but 1/2 tsp is a bit much. I cut it to 1/4 tsp and it was still screaming hot!! The fish was so amazing but will cut the red pepper flake the next time to a pinch! Will diffenately make this again!! With much less heat! DELICIOUS
I agree Kitty. Looks great, easy to cook but the great fresh flavors are swamped by the heat. Going to try again with a pinch of pepper flakes, looking forward to it!
This is not my go to fish recipe! Amazing and simple. Thanks.
Linda Heil says
The tomato topping was delicious on the fish. I baked the cod the entire way instead of searing first to help get rid of some of the fat. The family loved the recipe. Thanks for sharing.
I always print out my interest recipes (so I don’t have to hassle with the phone or tablet going blank), and after I’ve tried the recipe, I rate it on the print-out. The highest score has been “primo”. But this one got a notation that said “Waaaaay better than primo! This was breathtaking!” Thanks for the amazing dish!
You just made my night, Barbara! So happy it was a hit 🙂
I read this like 12 times trying to figure out why I needed to preheat the oven….
Hi Karissa. Please read the last sentence of step 5 😉
Came out even better than expected! My boyfriend loved it and he thought it was better than a 5 star restaurant. The only thing I would change is less crushed red pepper. When you heat it in oil it brings the oil out in the pepper and intensifies the spiciness.
After reading all these glowing comments, I can’t wait to make this dish! Thank you for posting it!
This was so delicious and easy to throw together!! Even my husband loved it, and he’s usually pretty down on “Fish Night”. I will definitely repeat! I added 2 cayenne peppers to the tomato sauce for some added kick & also a few leftover slices of sweet bell peppers. It came together very nicely. I will definitely make this again. Thanks for the great idea. 🙂
I absolutely LOVED this!! It’s allergy friendly and friggin loaded with flavour. I didn’t alter the recipe at all, however, my fish was frozen and thawed when I cooked it and you’d think it was fresh. Thank you so much for sharing this fabulous dish!
I made this today and it was really delicious. I generally am not a fish person, but I will be making this often to fit fish in my diet. Thank you for sharing this recipe.
Fabulous!!! Will definitely make again!
Why did we preheat the oven?
Hi PB. Please see step 5 🙂
OMG!! This is by far the best cod recipe I’ve ever did… thank you soooo much! Wish there was some leftover 😉
OMG! amazing!! My husband wants to start eating more fish but I am not a huge fan. I have made so many recipes I didn’t care for BUT this one is a keeper!!!
That’s AWESOME, Ashley! So happy it was a hit 🙂
Valerie Schindler says
I just made this tonight. It was A-mazing! I used Tai Basil as we’re growing it now. Thank you so much for sharing it. I will definitely make it again and again! YUM,,
I bet the Thai basil was an amazing addition!!!
delicious, will make again
Jennifer Kennedy says
WOW! This is YUMMY!. I used frozen Cod. Thawed it first then cooked according to directions. Made up some linguine, tossed with the wine tomato sauce then put the cod on top.
This was delicious! I made this using 2 eight ounce, thick, cod fillets with no change in amount of sauce. I seared in pan 5 minutes and then cooked for additional 10 mins in 375 degree oven and were cooked to flaky perfection. Served over zucchini noodles!
If you would continue cooking the code in the pan instead of moving it to the oven, how much longer would you cook it on the opposite side?
Made this dish tonight. Presentation is beautiful. Served over Basmati rice and sautéd spinach. Followed ingredients exactly. Will make again, but 1/2 tsp. of crushed pepper flakes was over kill. I love spicy/hot dishes, but it completely masked the fresh basil and lemon. Would probably leave it out altogether, nextime.
Susan Donovan says
I made this tonight. Even my picky teenage daughter ate it!!! Great recipe. Thanks
Holy heck! I just made this for lunch. I poached the cod in the sauce vs searing it alone in the pan… FABULOUS… the sauce has so much flavor. Definitely making again.
This is fantastic. I will make this again.
Kirk Beard says
I’m making it for the 2nd time tonight served over quinoa and a side of steamed broccoli! Great recipe and healthy!
Shirley Burnham says
Why do we need to pregeat the oven for this recipe??? I plan to try it, but just wonderin.
Shirley Burnham says
Why do we need to preheat the oven for this recipe??? I plan to try it, but just wonderin.
Hi Shirley. Please see step 5 in the recipe 😉
Made this tonight for our friends in France and it was a big hit. Will be making it again!!
So happy to hear it, Cindy!
Made this today – it was delicious- served it with zucchini ” fettuccine ” – this recipe is a keeper!
My family is obsessed with this sauce. We enjoyed it over scallops. Will make again – but double to sauce. Thank you!!
This was wonderful!! I made it for dinner tonight and put it over zuchinni noodles
Used frozen cod–thawed it according to package prior to cooking. Definitely a keeper thank you for this wonderful recipe!!
Made this tonight, seriously one of the best and easiest recipes I’ve made in a while! My husband kept saying how good it was and thought it must have taken for ever to make haha! Thanks
Haha that’s awesome, Kendra! So happy you and your husband enjoyed this one 🙂
Dennis Donohue says
I’ve now made this recipe three times.
Today, I tweaked it by marinating the cod for several hours in ponzu sauce into which I’ve squeezed the juice of half a lemon and half a lime.
I’ll serve the dish over brown rice steamed in a mixture of water and home-make chicken bone broth.
Thanks for this recipe.
great recipe. try toasting some panko breadcrumbs in a dry pan. Finish off the cod dish with a sprinkle of this bresdcrumb! Gives it a little snap !
Tried this recipe tonight and it was just great, full of flavor amd super light. I just added one teaspoon of brown sugar to the tomatoes to balance the acidity, otherwise totally loved it. Will be making again, will also try it with chicken sometimes. Thanks ☺️
My husband cooked this fish over the past Memorial Day weekend. It was delicious!!! I see comments that it’s also good with chicken. Will try that another time.
Thanks for recipe.
So glad you and your husband enjoyed this, Cheryl 🙂
Emily GC says
This is by far the best fish recipe I’ve ever made!! Even my husband said so, and wished he could have eaten five more, it was so delicious. Everything went together beautifully. I don’t know the fish I used (I live in Germany and it was in German) but it had skin on and I did it all in a pan (no oven, since something was in there) and the crunchiness of it all was so tasty. Thank you for giving me something other than “white fish with lemon” to cook!! This is a keeper. 🙂
Terri Arruda says
Made this tonight. I used scrod instead of cod. My husband and I love this recipe. We’ll definetly make this again.
Made this last night. It was delicious and so easy! Thank you for the recipe!
I see others were also confused about the need to preheat the oven. Then I went back and read “step 5” which directs you to put the pan in the oven after you flip the cod. However, you were specific about using a nonstick pan..but you can’t put a nonstick pan in the oven!
Made this tonight and served it over capellini. It was delicious!makes a beautiful presentation too. IMG_2297.JPG
This was soooooo good!! I had used Haddock instead of cod! I found the tomatoes n wine were quite acidic so I added sugar to counter that! Served this with rice pilaf n French green buttered beans! Wow! Is all can say! It was delicious and simple, Optional yu can add some sautéed shrimp to further the meal! Also added some smoked paprika to the shrimp to add flavour n zest! Definitely repeating this recipe!
Zeeshan Ahmed says
Ok … I tried this recipe and here are my thoughts plus my changes …
1. Fresh COD makes a huge difference Vs frozen! and easier to work with too.
2. Since thick portion of Cod were used, searing does not cook the fish all the way, so I finished it in the oven for 5 mins more or so in pyrex dish at 375, drizzled with some good quality Olive Oil, at the time while oven was being used for baked potatoes. Also Cod changes its texture if over cooked …. and it will suck so becareful, dont over cook
3. Yes, NON-STICK pan is a MUST! and besides just salt & pepper, I also pour some fresh squeeze lemon juice on the fish before cooking, it takes away that fish odor.
4. The tomato sauce with fresh Basil was a bit missing of something … so I added a pinch of Italian seasoning, a pinch of thyme, a pinch of dried rosemary, and dust of cayenne pepper … this gave the sauce that thing it was missing.
5. Served it with butter charred asparagus, option of baked potato (one child does not like asparagus) and wild rice …. And it was Wow, Just Wow … Kids Loved it!
Absolutely delicious and super easy for an after work healthy meal! Served with a bit of angel hair pasta and a yummy salad with balsamic dressing. I did not use the oven at all. I browned on one side in the pan then flipped then added the sauce on top of fish and cooked it off in the same pan till fish was firm. Thank you !!!
So happy it was a hit, Maria 🙂
Lisa L Bynum says
I made this earlier in the week, but used catfish instead. LOVED IT! My husband must have said, “This is awesome!” at least three times. It’s a keeper.
I have to try it with catfish – sounds amazing!
This dish is absolutely delicious, we love it!
I’m so thrilled this was a hit for you, Jennifer!
Why did i turn on the oven?
Please see step 5 🙂
Sunny Crownover says
This was delicious! Thank you!
Amy D says
This was really amazing! Great flavors and super easy to make. I didn’t have cod but used some fresh Texas redfish my dad just caught and pan seared it 4 min on each side. No oven because it’s too hot to turn it on! Good call on the rice. I served with sautéed broccoli and brown rice. I’ll definitely make it again!
I am a private chef and i Found this post while making a menu for
Work. And I got excited when I’m read the first line about the fair. I was there that night too. It’s odd to find a blog by someone here lol. WE should do recipe testing lol.
This was phenomenal. The flavors worked so magically together. Easy, delicious and can’t wait to make it again. The family loved it!! Thank you for this recipe!!
Rosalie Kreh says
Hello there, this recipe looks amazing, however I don’t care for tomatoes when then skins come off. I find they are hard to chew. Can other tomatoes be substituted?
You could try chopped tomatoes, but I’m not sure the sauce will be the same.
Ruby Patterson says
Love, love, love this recipe! It was easy to follow, the flavors were so fresh, vibrant and absolutely delicious. Husband loved this dish!
OMG this was simply awesome! Thanks for sharing. Isn’t it nice to see your recipe was made in the Netherlands
Yes! So happy it was a hit, Helen 🙂
This dish is delicious every time. The only thing is you say to pre heat the oven to 375 but then you say to cook it in a pan 5 minutes each side. Maybe I didn’t understand it. I wanted to post a pic but this site wouldn’t allow it.
why u need the oven for this dish i didnt get it?
Very very good, I will make it often. But 12 min for the tomatoes is not much, I would say 5 min max.
*is too much
So happy you enjoyed it, Audrey! We like to let the tomatoes simmer longer so they release maximum juice, but you can definitely reduce the cook time on them if you prefer firmer tomatoes 🙂
It looks so good that I had to made this! It was delicicious! Thanks for sharing
Absolutely wonderful. My new favorite fish recipe.
This was delicious! Loved being able to use my fresh tomatoes and basil from the garden. It was too hot to turn on the oven so just finished it in the pan. Served it with fresh peas from my garden and mashed potatoes. Thanks for sharing this masterpiece!
I love the recipe, the sauce is wonderful, i just made the dish and it turns out very tasty! thank you 🙂
i skipped the oven part and cooked fish using the stove only.
What do you think about Pan-Seared Cod with Preserved-Lemon Aioli?
is it good or not?
Thank you SOOOOO MUCH for this recipe! I made it with both cod and chicken this week. It is probably the BEST thing i have ever made!!!! I didn’t transfer to the oven because I didn’t have the right pan, but it was so good. I ordered the right pan now.:) I never post comments, but you so deserve it!
Kit Crowner says
My husband and I simply fell in love with this recipe! We both enjoy, no love, fresh and flavorful food, especially seafood. You truly hit the ball out of the park with this one!! Without fear of “too much of a good thing”, we’d both love to have this once a week but don’t because we love it too much and do NOT want to chance growing tired of it. Thank you for creating this scrumptious offering!
This is a great recipe, thanks for sharing. I have made it with cod, and I’ve made it with shrimp. I served the shrimp over some pasta, Bonus is that it fits well with weight watchers
I was looking for a way to change up my typical cod recipe and this was just the trick! Amazing recipe thank you for sharing!!
This dish is as absolutely delicious…I enjoyed every morsel!
Awesome recipe – very flavorful and now that I’ve done it once, it will be easy-peasy next time! Thanks so much for sharing.
Made it and it turn out excellent
I made this tonight for a family birthday and it was a huge hit. I used thawed frozen cod and it was perfect. It is super flavorful and fresh tasting. I served with roasted potatoes and green beans. I just did the fish in the pan entirely and skipped the oven step. Highly recommend.
Made to today and it was fabulous will be making it again and again.
Thank you for the recipe, it’s delicious.
Eadie Hikes says
Hubby loves fish. This was very tasty and light. Definitely a keeper recipe
The picture just made me hungry! LOL – This looks so good. Thank you for sharing how to make it.
What can be substituted for the wine?
I have made this recipe for years, but use leek (white part only) either julianned or diced instead of the garlic. Delicious. The leek makes the whole house smell fabulous! Wonderful with mussels instead of fish too…just add chopped Italian parsley to finish.
Raquel W says
The first time I made this dish I followed the recipe to the t and it was delicious! The second time I mad this I had to mix things up a bit I didn’t have white wine so I used white vinegar instead it was delicious as well also I added beets to the sauce because they had to be eaten and made the dish even better!
Mrs. Logan says
I made this for my church banquet for 125 ppl(yes125ppl). but sense i was cooking a large amount i didn’t sear it I baked the cod and everyone loved it especially my pastor. Will definitely be making this again.
I made this for my wife for date night. It made me look like a gourmet chef. I followed the directions to a T, and it came out perfectly. Thank you.
Perfect time to repost this on IG as I’m trying to plan Friday dinners for Lent!
I made this dish, had regular tomatoes ( used 3) used a 1/2 tsp of basil cuz did not have fresh, added a. Tablespoon of butter at the end, was delish. Will a Definitely make again
I made this dish, had regular tomatoes ( used 3) used a 1/2 tsp of basil cuz did not have fresh, added a. Tablespoon of butter at the end, was delish. Will a Definitely make again and by the way I used Chilean sea bass
Why did we preheat the oven?
Is there something I can replace white wine with?
Maria V says
As last resort, you can try orange juice (and even add a little vinegar to it too)….. (: I hope that helps you out!!!!! (:
Made this last night with steamed asparagus and baby potatoes with chive butter on the side. It was good. Either I like to smother stuff in sauce or my tomatoes weren’t juicy (used the colorful ones as in the photo), but there definitely wasn’t left over sauce in the pan. Barely enough, i’d Say. I’ll make this again but probably double the recipe for the tomato sauce that goes in too.
Love this so much! I’ve been searching for a dish to join my pino grigio and finally found it! I added spinach and mushrooms and seasoned the fish (islander taste)
But as written, I’m in love ❤️
Omg hands down one of the best recipes I have ever made from Pinterest!! I served it on top of zucchini noodles and it was delish.
Loved the mix of light flavors. I used frozen cod and it still turned out wonderful. With the exception of the fish these ingredients are almost always on hand, that to me is a good recipe. I think I would like to try substituting the basil for some tarragon to mix things up but only because I have so much of it growing right now.
Thank you, it’s a keeper.
wesley wheeler says
A silly question: Why I preheating my oven to 375 degrees?
This was a a great dish! So easy to make and very favorable. Thanks for a great recipe. Tasty!
So i have never found red pepper flakes in the shop unless you mean chilli flakes? If so I made this recipe tonight with chilli flakes and it was awesome. We don’t eat a huge amount of fish but this tasted great and reasonably healthy …. thanks for the recipe it was delicious x
Why am I preheating my oven? Am I missing something?
Thanks for sharing this recipe! It was absolutely amazing the flavor combination! My 6 year old grand daughter requests it at least once a month.
Made this last night and it was delicious ! My son who is just starting to get into eating fish loved it !! I will definitely be making again. Thanks for sharing…
Just made this for dinner. The fish came out very good but the sauce had too much of a lemon taste which overwhelmed the dish. I think a bit less lemon and more Italian seasoning may be the trick. I will try it that way next time.
Made this tonight for my husband and I. It was amazing. Your hints and suggestions were very helpful, particularly with time to cook the Cod. I make alot of fish, but first time I have cooked cod. My sauce did not look as pretty as your pictures, I think I might have stired the tomatoes to much, but the taste was excellent. I served it with a cheese and broccolini risotto. This is now going to be a go to recipe for me. Anxious to make for my kids when they come home from college.
Rick [email protected] says
Amazing dish !!!
This was so easy to make and went very well with a cilantro lime rice also available on Pinterest.
You and your family will love the combination. Give it a try today.
Kelly Carnell says
This was absolutely delicious! It turned out perfectly. Restaurant style dish. That’s for sure! Thank you so much!! I will definitely make it again and again!
I made this dish tonight and it was delicious. However, I felt like my sauce was too think and I didn’t have enough to put over my rice. I followed the directions exactly. Wondering what I could do next time?
So yummy! I served this with cous cous and oven roasted asparagus (cooked it while I made the sauce). Amazing!
This cod is amazing!!!! I’ve been making it once a week for the last month!!!!!!
Absolutely delicious and easy. I definite do again.
Made this tonight I don’t like fish, but this was really good. I used grouper. Definitely a keeper. Thanks.
Joanne Birtch says
Great recipe. I served it with white rice and beautiful, fresh Ontario asparagus.
This recipe was wonderful. I didnt have fresh basil, but I had some basil pesto, so I substituted and used that and I had two large whole tomatoes that were ripe and needed to be eaten, so again I substituted. The recipe came out so good. I will definitely be making this again.
I made this for dinner last night and it was absolutely delicious, I followed the recipe exactly, except I did add a couple pats of butter to the sauce for richness. I have a thing for butter. Will definitely be making this recipe again.
I just made this and it is DELICIOUS!!!
Loved this recipe. .. Had no fresh basil or garlic as I wS at the cottage BUT made a few changes and it worked out fabulous. … We loved it….thank you.
Tina Palmer says
I made this dish recently and it was a HUGE hit!!! In my opinion, Cod can sometimes be a bit bland, but this was a home run in our family!!! I’m planning to make it again tonight for my parents. 🙂
I had an entirely different meal almost ready to go tonight when I discovered my steaks were frozen solid. I quickly Googled for a healthy fish recipe and this one came up. It looked so appetizing I knew I wanted to try it if I had all the ingredients. I used thawed frozen cod fillets which worked out just fine. I was heavy-handed with the red pepper flakes and lemon juice, and used our first crop of Fresh Garden tomatoes and fresh basil. since my basil was rather skimpy I also sprinkled a bit of extra dried basil into the recipe and since I like my food spicy I threw in a few fresh green onions as well. I seared the Cod very quickly on both sides and then cooked it all in the pan for about 5 more minutes which was absolutely perfect I served it over quinoa that I had stirred some of the sauce into before layering the fish on top of it with more sauce spooned over everything. it was extremely delicious. I loved it as did my whole family and we will definitely be making it again. one extra note: I always boost the flavor of my quinoa by adding additional seasonings to give it some extra punch. I used a bit of onion salt, garlic powder, dill weed, salt and pepper, seasoning salt and green onions. You can also make your quinoa with chicken or vegetable broth to give it a bit of extra flavor in Savory dishes as well. I know it did nothing but enhance this fish recipe and I promise you it was all just bursting with flavor. This recipe is a definite keeper! Thank you.
Hey! August 24th is my birthday! How perfect! I made this tonight after a grueling mountain bike ride with my birthday twins, who are also twins. It was sooooo delicious! I forgot to pick up a lemon, which I imagine would really set off the tomato and garlic really well. Thank you for the wonderful recipe!
Glad you love the recipe! Thanks for letting us know! Happy early birthday 🙂
I finally tried this recipe I’d saved in my Pinterest recipes forever ago and it was fantastic! I served with a wild rice and fresh green beans and everyone loved it. I followed the recipe exactly and would change a thing. So much flavor with lovely fresh ingredients. It will become a staple for me.
I am not a huge fan of fish, but the picture and ingredients enticed me. I tried it out tonight and used dried basil as that was what I had. I followed the remainder to a ‘T’! Very good, but a little spicy for my liking, but that is obviously a personal preference. Will definitely make it again. Can’t wait for the leftovers for lunch tomorrow.
Whoever said this was bland must not be a very good cook because this was so packed with flavor and delicious, everyone at my dinner party loved it and there was none left!!
This was wonderful. Made this for lunch for my husband and I. It was the perfect combination of flavours. I used snapper and omitted the red pepper flakes. I ate the leftovers for dinner served over a wild rice/quinoa blend! 5 stars!
So happy you enjoyed it, Laura!
We made this last night and as we kept tasting and tasting, my wife and I were convinced that the sauce was missing SOMETHING…
All credit to my wife for figuring out it was:
Butter. The lemon and red pepper was coming through really strong, and cutting it with a small dollop of unsalted butter made it absolutely perfect.
Thanks for the recipe BBN!
This was absolutely amazing! Sooo easy, minimal dishes and absolutely delicious not to mention so appealing to look at! Will be adding to my regular recipes❤️❤️❤️
I made this to do a good demo in my store. It was absolutely amazing and everyone who tried it loved it. Thank you!
O.M.G. Thank you for sharing this awesome recipe! I made it for dinner tonight., and I’m so happy I have leftovers! The only thing I did different was to add the garlic after the tomatoes were done so it wouldn’t burn, omitted the red pepper and used dried basil. This is definitely a forever keeper!
Garlic Girl says
This was fabulous! I have a guest that can only eat fish and she loved it. I surprised myself and loved it too. The sauce had a lot of flavor.
So happy to hear it!
Good stuff! Made last night with fresh red snapper, shrimp and fresh green beans. Added an extra squeeze of lemon at plating. We shared the leftovers for lunch today and I might say it was even better! So yummy! Thank you.
Ok… so for those that complain about lack of flavor… you got fresh basil, lemon zest, garlic, lemon juice…. need I say more? I made this tonight and it’s amazing. Thank you for a great recipe and for the haters…. maybe just stick with frozen pizza, cause apparently you can’t cook.
Ann McGill says
This is so nice. Refreshing change from crumbed or battered fish. Flavor plus really enjoyed it. I served it with rice.
Excellent recipe! I’ve made this twice now and all I can say is: Make it!! Stop saying it looks great–make it!!! The first time I had issues with the cod sticking, but it still tasted fantastic. Tonight I made it again but poached it in the tomato/wine sauce and it was amazing. This is so good. A keeper!!
Is there a specific dry white wine you like to use? Or any?
Joan Darrin says
absolutely delicious! sharing with friends. so good.
Nabiya Anthony says
I love this recipe, have made it many times for both meal prepped lunch as well as random weeknight dinners. I serve this with a cilantro lime rice and about a tablespoon of green olive tapenade and it’s absolutely delicious!
What is a pint of tomatoes? Is it 500g?
I couldn’t find the answer
Karen Zywusko says
Made this dish tonight and it turn out just like it looked and was delicious!! I added spinach and used less fresh basil. I was glad I did because I think the 1/2 cup of basil would have been too strong. Served with rice on the bottom. Will definitely make this again.
Absolutely delicious. I must confess that our local fish market didn’t have cod, so I used Covina sea bass, which was really, really nice. I also used fresh all fresh ingredients, including sun gold tomatoes from the farmer’s market and served in on top of creamy mashed potatoes, with tiny yellow and purple string beans from the farmer’s market on the side. The recipe was a VERY flavorful showstopper that we prepared for out of town guests. All plates were practically licked clean with not a morsel left and the recipe was requested. Oh, and believe me, our dogs would have loved it too! 😉
Delicious! Used fresh caught redfish from Lousiana instead of cod and Chardonnay as the wine, served over brown rice. Turned out perfectly! The sauce was amazing and could easily lau with pasta, or chicken, if you ask me!
Vera George says
I have tried to make fish for dinner several times and they have all been epic fails. I love to cook, but fish is not my forte. This recipe was SO good. My husband even cleared his plate – and he is a steak and potatoes kind of guy, not so big on fish. The flavor is great. I used Oyster Bay sauvignon blanc (which is my personal fav.) as my wine choice. I also went for the multi-colored cherry tomatoes and they were delicious. I will definitely make this again. Thank you!
very nice and delicious recipe . . i willmake this again
The sauce taste really good, we finished it all with the steam rice. Thanks for sharing!
Amazing dish!! I used the fresh basil from my aerogarden and a super high burner on my stove to cook the fish so never put it in the oven. Turned out great! The combination of the lemon and tomatoes is wonderful! Thank you!
Maira Nutrition says
I made this delicious recipe last night…i have to say thank you…the flavor between the wine and lime are nice Thanks for sharing ! Happy new year
Michelle D. says
This is my new favorite cod recipe and will for sure be a go to recipe for me! I LOVED it! I paired it with purle potatoes and quinoa. The potatoes gave it some nice, different texure and the quinoa soaked up the extra sauce wonderfully. Delicious and so very simple to make!! I highly recommend it 🙂
Does anyone know the nutritional balue? It appears blank
I never comment on recipes but this is AMAZING! So flavorful! Will be making over and over again.
Oh! Pesto would be good too.
Lorraine Weldrick says
We are currently staying in Spain, so I have been looking for recipes that I can make with limited kitchen utensils and utilizing fresh, local ingredients. I am not a big fish fan, so my rating of 5 stars for this recipe is more like a 10! I made as written, except I over estimated the 1/2 tsp. of crushed red peppers (lack of measuring spoons).. Other than being a bit too hot, it was absolutely fabulous! The lemon juice complimented the tomatoes beautifully. Will definitely be making again and will probably add to the regular rotation once we are back home.
Made this tonight. Delicious!!! My husband doesn’t really care for fish. He loved it. Told me I could make it again.
Thanks so much for sharing.
Absolutely delicious I doubled the sauce and poured it over linguine. Yum yum so good. Thx for sharing.
This was so delicious! I will definitely be making this again.
I just made it today, and it was SO good! So flavorful, simple, yet sophisticated. Even my mom- who has a really bad cold now, and claims everything tastes like cardboard- said it was delicious;) you should share more savoury recipies!
Awesome tasting. Quick and easy
This recipe is delicious, I made it for the first time for me and the other half and we both enjoyed it very much. I did not have pepper flakes but used chilli flakes instead and still tastes amazing!
This looks delicious! I can’t wait to try this recipe out!
Carrie S. says
This recipe is simply delicious! Quick, easy, and full of flavor!
Debbie Comesanas says
I tried the recipe about two weeks ago and I always add to what the recipe calls for and the sauce was amazing but We didnt think it went well with the cod fish. Perhaps it my the thickness of the cod but I feel this would go well with thinner fish such as snapper. Thanks for the Recipe I will use it with a different type of fish.
Delicious! I added sea scallops also. I love garlic so I added a few more cloves . I also added fresh parsley to the sauce .
This was so flavorful! The only advice I would have is don’t eyeball the amount of lemon juice, I did and it was a little to lemony, but if I had followed the recipe amount it would have been perfect. Also used pesto instead of basil and that worked nicely
Like everyone said It’s truly is amazingly delicious and I will also agree that next time I’ll put a smidgen of crush red pepper flakes, kids and hubby likes spicy dishes but 1/2 tsp is too much. Two thumbs up for this recipe!
Sue Jakoblich says
This was delicious. My husband, who does not like anything new, loved it. So quick too.
Loved the recipe! I’m a huge basil and garlic fan.
I did use tilapia instead of cod and it was delicious
This was one of the MOST DELICIOUS meals I’ve served in a very long time! Thank you so much for the great recipe!
My husband, who is NOT a fish eater, thoroughly enjoyed it too!
Delightful! Super! My husband isn’t very fond of fish, but the sauce was gone until the last drop. There wasn’t enough…
I added a red onion.
I prepared this meal tonight. The only thing I did differently is add about a cup and a half of spinach and 4 ounces of cream cheese. It was really good and had just a tad bit of heat. I served it over basmati rice with a side of sweetened cooked carrots.
sherri mclean says
This is our “go to” recipe for cod. My husband does NOT want me to use any other recipe. Yay! LOVE it!
That’s so awesome to hear! Thank you for letting me know how much you’re enjoying this recipe 🙂 Made my day!
cathy smogolski says
Very good fish recipe. Loved how the cod came out. I made this in a well seasoned cast iron pan It worked fine. My husband isn’t a huge fan of fish, but he went back for more.
So happy you and your husband enjoyed this recipe, Cathy!
Maria V says
Really loved this recipe…..
Thank you so much!!!!! (:
Looks so scrummy , simple and quick to make
I made this tonight with Mahi-mahi. I made one change (I hate when people say this, lol) as I didn’t have the fresh tomatoes. I substituted them with a can of diced tomatoes with garlic and herbs seasoning. My husband loved it!! I was instructed to save this recipe. This coming from a fishing guide Captain says a lot!
Morris Esformes says
Making this tonight – looks incredible. Have a special evening planned and this is perfect.
This is our 5 Star go to for halibut – family and friends love it and the bread dipping takes it to 6 Star
This looks amazing! I can’t wait to try it!
I made this last night. It was impromptu so I didn’t have everything. I had to improvise on a couple things, I used a sweet instead of dry wine., I used canned diced tomatoes instead of fresh.
It was delicious. My daughter said she could just eat the sauce and Be happy
Delicious Ian the best work to describe this recipe. . THe sauce is amazingly flavorful and has such beautiful colors . I think the sauce would be great alone over some pasta. My husband Ian not a cod fan I substituted Halibut and he loved it. WIll definitley make again.
Raquel Howell says
Just made this and it is so good! Will definitely make it again. Very easy and tasty
Great dish, fantastic flavours. An instant hit!!!!
I made this tonight for my husband and I. I had forgotten to add the basil when I was supposed to and added it at the end and ended up cooking the sauce down more. But it was so good. Definitely a keeper and going into our menu rotation. I was out of cod and had frozen rockfish in my freezer so I used that. Will have to try with cod next time.
I made it last week and used white fish. The best fish recipe I have ever tried so far! full of amazing flavors it was a hit ! the only thing I added was that I coated my fillet with flour I was afraid it breaks apart! But came out amazing! Thank you for the recipe.
This was absolutely delicious! Thank you for a wonderful recipe.
betty boobs says
having this for the 2nd time with chips loved it added more garlic
Kimberly r Anderson says
I made this tonight for dinner. I followed the recipe exactly and it was Absolutely Delicious!! I served with tri-colored quinoa and sauteed asparagus/mushrooms/red onion over top of the quinoa. The sauce from the fish brightened the flavored of the quinoa and veggies. This is definitely a keeper. Thank you ; )
Kimberly r Anderson says
Lol I meant to give 5 stars but didn’t click fast enough and I hit submit. Whoops!
I added some sliced green olives, some butter, and smoked salt. It was very good.
Oh my gosh!!! This was so good! My husband basically licked his plate. Such good flavor and so easy to make! I’ll definitely make this again. The ONLY thing I changed is that I used white wine vinegar instead of white wine because it is an acceptable replacement. Thank you for this recipe!!!
I made this last night, and while my daughter didn’t like it, my husband devoured it! I cut the pepper flakes in half hoping it wouldn’t be too hot for my four year old. Perfect amount of heat! There wasn’t as much sauce as I’d like, so I added more white wine and olive oil. The lemon was too sharp so I added a tiny bit of butter and agave just to cut the lemon a bit. I served over long egg noodles and put a big serving of fresh mozzarella on my plate. Thanks for a super flavorful, delicious meal using lots of ingredients from the garden. I’ll make this again and will try with chicken next time. Thanks!
WOW!!! this is delicious!! I doubled red pepper (we just always like that) and added 2 tbsp butter with the oil at beginning thinking I’d cut the some acidity, but then ended up doubling zest. So it was probably balanced perfect as was. I had to use rockfish- closest to cod my grocery store had. (Came our excellent if anyone needs a cheaper alternative) And served over quinoa as suggested. Definitely a keeper recipe and plan to serve to guests!!
sherri mclean says
This is my “go to” recipe that my husband said he could eat every night… It’s even delish as a leftover! I decrease the red pepper by half but other than that, it’s perfect!
Looks so yummy. Will try this recipe today.
I made this and it worked out fantastic. I seasoned the cad with salt, pepper, garlic powder and added some parsley on top.
I cut the acidity of the tomatoes with a small drip of honey.
I served on a bed of rosemary baby potatoes and arugula.
I will definitely do this again.
Cool Cranberrry says
Ashley, thanks! Made this last night so quick, easy and tasty!
My husband had this for dinner tonight (I am not a fish fan). I prepped the sauce last night – my only change to it was using chicken broth in place of white wine because I didn’t have the wine on hand. He had it over basmati rice. He said he was like a python with his jaw unhinged eating it. He LOVED it! Such an easy dinner too!
I thought this was great! I must have done something a little incorrect because I didn’t end up with very much sauce, more tomatoes than anything but I may have simmered it for a little longer than necessary. I served this up with cilantro cauliflower rice and garlic roasted broccoli and what a winner it was. Definitely adding this one into my cooking arsenal. Thanks for an awesome recipe.
Fantastic flavor. Definitely a keeper. I used farm stand tomatoes, and a good white wine. Tasted like a dish you’d get from an expensive restaurant. Thank you
This was delicious. My husband says the fish prepared this way is better than any fish he could get in any restaurant. I concur. Thanks for the recipe.
Made this per the recipe. Wow. Five stars. Better than what you get out at some of the finest restaurants. Saving this one and will make it again. Thank you.
Made this recipe tonight.. it came out delicious… thank you.. so easy to follow the recipe.
I made the sauce and fell in love! Didn’t have lemon so used lime. Didn’t have fresh basil so used 1/8 cup of the other stuff. It turned out amazing. Great recipe and I will be making again using the ingredients you’ve outlined.
We made this last night and loved it! My husband literally licked his plate and finished mine too!
I would use 1tablespoon of lemon juice not2.
Carma McMichen says
I made this last week and it was delicious, you would never know that it was actually good for you! We will have it again…and again…and again.
This is delicious! I’ve done it several times. Quick and DELICIOUS. I’ve done it with the cherry tomatoes and also with sliced tomatoes when I didn’t have the small tomatoes. All fresh ingredients is what gives this recipe it’s wonderful taste
This was great! Have made it more than once. A real go to easy delicious dish. Realize I am late in finding it, but so glad I did.
Lee Moore says
Yummy and made it several times but put a few strands of Saffron to steep in the white wine before using it.
Amazing sauce! DO NOT USE FROZEN COD!
Been wanting to make this recipe. It was a BIG hit. I added shallots to the garlic & crushed red pepper. Added a sweetness. I didn’t have cod, had snapper. I fried it on both sides, did not put in oven, just placed the tomato mixture back in. It was perfect.
Oh, I used Kumato Tomatoes, (it’s a brown variety cherry size) great flavor.
I also served it with Near East brand rice pilaf.
I’ll be making this again.
Delicious!!! I made this as is, other than adding red onion to the saute because I had one in the pantry. I did not baked but rather pan seared 3 1/2 minutes each side (given the thickness of my cod pieces).
i used frozen cod that I let defrost overnight. Just in case anyone was concerned given another reviewer’s warning. Perhaps they did not defrost the cod first.
Anyway, absolutely delicious. The fresh basil — and plenty of it per the recipe — makes this dish.
Thank you Ashley.
Paul Melgoza says
This was excellent. I only made 1 large portion of cod, since I cook for one. But overall I loved the dish. It was an Italian=Mediterranean type of flavor to it. I like the red pepper flakes to give it a little kick. Cod is notoriously bland, and this turned it into a very nice, flavorful dish.
Erin B says
I thought this recipe packed an absolute wallop of flavor, so I was surprised to read that some commenters said it was bland! My guess is they went way to lightly on the salt (so many people do, and then they blame the recipe!). I made a couple of changes because we are in lock-down from Covid19 and I had to make do with what was on hand. First, I used frozen cod fillets instead of fresh. Even though I thawed them and drained them on layers of paper towels and pressed them as dry as possible, they still had more water left in them than I wanted. I knew it would impede browning so to mitigate that, I dredged them in a little Wondra flour before pan searing them. Worked perfectly. The only other change I made was to sub fresh flat leaf Italian parsley for basil because that’s all I had on hand. It was so, so good! The bonus was that the tiny bit of flour I dredged the fish in slightly thickened the pan sauce too. Served it with brown rice risotto and roasted haricots verts. This is going on repeat as soon as I can get more fish. I think it would work beautifully with any type of steaky or flakey white fish, like haddock, mahi, monkfish or even swordfish.
I’ve made this recipe several times, when I pulled it up to make tonight I noticed for the 1st time that it called for a teas. Sugar, I completely missed that all these times. Just curious as to what purpose the sugar adds?
Thanks and really love this recipe, I think it’s the only fish dish my husband will eat.
I’m planning to make this for the second time tonight. It’s a wonderful dish, full of fresh flavor, and we love the little kick it gets from the red pepper. It’s as beautiful as it is tasty. I used frozen halibut, since that’s all that was available, and thawed it before using. Other than that, I followed the recipe exactly. I’ll need to let our basil plant recover a little bit before I make it again, but it’s going to be on our regular rotation. Thanks for posting.
Laura Harrel says
This recipe was AMAZING! Thank you so much for posting! It was super simple and quick to make and used things that I usually have on hand (olive oil, lemon, garlic, cherry tomatoes, basil), and it tasted like I was at a fancy restaurant! I felt like a gourmet cook tonight! Thanks again!
Did the old recipe include cooking in the oven to finish the cod off before topping with the basil tomato mixture? I’m wondering if the old recipe is still available to read through. PS we have made the recipe multiple times and it is always a hit!!
Hi Em! The only thing I changed is skipping the oven step. After retesting this recipe multiple times, I realized you can achieve the same results by doing it all on the stove top.
We are in lockdown due to Covid 19 and I used a frozen piece of cod wrapped in paper by Whole Food Market. I had all the ingredients and followed the recipe exactly by searing each side for 5 minutes. Fish was very dry and rubbery. Next time I will sear less. However, the sauce was outstanding and I will definitely make again. Thanks for a great recipe.
P.S. People that served table scraps to their dog should know that tomatoes can be fatal for a dog. If they don’t know that by now perhaps they shouldn’t own a dog
I made this recipe last night. Wow!! My tastebuds couldn’t get e enough of the flavor explosion inside my mouth. It was absolutely scrumptious. It’s such a delicate and elegant plate. Absolutely loved it and will do it again!!!!
This was so delicious. Great flavor. I added extra garlic because I like garlic a lot. The red pepper adds a kick but not overwhelming. Will try it on Salmon next time since it my favorite fish and not as fragile. My husband said it was slammin’. Wish I could post a picture.
This was a a great fish dish full of flavor. The only thing I did different was added a few banana peppers (because I love them) and cooked the fish right in the same pan with the sauce. Definitely a keeper! Thanks
One of my FAVORITE recipes I make at least once a month…if I don’t have cherry tomatoes, I use regular tomatoes – I like it much better w cherry of course better, but still yummy. Thank you so much for sharing this DELICIOUS recipe!! 🙂
Hi, made this last night, it was delicious! I will definitely be making this again.
Nan B says
This is an amazing recipe. I have made it many times. Sometimes I add capers, sometimes olives, sometimes just as published. You will not be disappointed. Thank you for sharing.
K. Garman says
This recipe has become one of my family’s go-tos. Kids like it too. I added zucchini and yellow squash noodles in at the end this time to make it into a healthy “pasta.” Recipe reliably great again! Thank you!
Jill Baer says
This was fabulous. I happened to see it posted to Pinterest this morning and thought hmmm, I have fresh cod that I froze from my last Costco run, a pint of cherry tomatoes and all the other ingredients including the fresh basil….My husband and I loved it…served it with basmati rice cooked in chicken broth and green beans tossed with lemon evoo and toasted almonds. Add a cabbage slaw with vinegar, oil and salt, pepper and sumac. the whole dinner was delicious. Great recipe. After reading over the comments I figure you must have changed the cooking method from oven to stovetop…good change.
Jill Baer says
I meant to give it five stars but missed that part somehow
Turned out absolutely delicious. Simple and easy to follow recipe. Definitely going to make it again
This dish hands-down is one of my favorites! I have made this dish many times the flavor using the tricolor tomatoes , lemon juice and zest are just perfect it is key to using fresh basil and if you can fresh cod is best I have made it with frozen cod which is just fine.
Overall this dish is light yet loaded with bright flavorS including the little kick you get from the crushed red pepper
I like anything with tomato and basil, add in one of my favorite flakey fish and i was sold! I wish i had yellow tomatoes for even more color, but this was a hit! Will continue to keep this on rotation for the summer.
This wax amazing! The white wine, fresh basil, garlic and tomatoes were a perfect compliment to the cod!!
Overall, happy with the dish, was a tad acidic so I’ll use less lemon next time. I don’t particularly care for cherry tomatoes so switched it up with some fire roasted ones and used a little butter to cook along with the fish. My kids(4 & 1) ate it up!! Served alongside some riced cauliflower and sautéed asparagus. Tasty, quick, easy weeknight meal.
Delicious and quick and easy to make. Really good with rice. I made this with thawed frozen hoki fillets. Will be making again. Thanks for the recipe!
Barbara Jones says
Made this the other night. It was delicious. I gave my sister the recipe and her husband said it was the best cod he’s ever eaten! Definitely making this regularly. Thanks for the recipe.
This recipe is magnificent! We served it with a side of whole wheat pasta. Fresh picked basil from my garden. Fresh tomatoes from the farmers market, and wild caught cod. Fragrant, flavorful, and so pretty with all the colors. We loved the sauce with the cod, and plan to try it with other dishes in the future.
Wow! Made this two times already and it is so yummy! I have been asked about the recipe by my family. 🙂 I live in the Mediterranean and cod is a common dish here, but never have I liked it more than with this sauce. Thanks for sharing! Saludos, Debbie
This is our favorite go-to recipe for cod. Amazing! The only thing we leave out is the sugar, because the wine takes care of that! Thank you so much!
Bevin Hansell says
This was fantastic! I made it tonight with extra red pepper flakes (we like it spicey) and served it over pearl couscous. So delicious. This goes into rotation for as long as we have homegrown cherry tomatoes and basil in our garden.
I swear by your recipes! I know and trust that they’ll be easy to follow and Delish every single time!
I made this tonight and my husband loved it! I followed the recipe-with the exception that I added butter to the sauce and a bit more wine than it called for. However, I used frozen then thawed cod and it was not a good choice-it didn’t do the sauce justice. Next time I’ll use fresh or a diff type of tender/delicate white meat fish.
Kim H says
Fabulous dish! Served it with smashed broiled red potatoes and broccoli. Sauce turned out absolutely wonderful. I used frozen cod and well, that was difficult. But that isn’t due to the recipe! That’s just the super wet nature of frozen cod. Even still, we ate every last bit! Thank you for sharing this!
Well well well….this is stunning.
I m Italian, so used to do it with capers, olives, parsley and cherry tomatoes.
I have to say , this with basil and white wine , is awesome, absolutely loved it.
BEST, thanks for sharing, I will follow other recipes,that’s for sure.
K Snow says
Delicious! Only change I made was decreasing the 2 T of lemon juice to 1 T plus 1 t. I will definitely make again.
(1 pt of cherry tomatoes = 10-11 oz)
Crystal Mehrens says
This recipe is AMAZING!! Full of flavors! I’ve made it several times and always turns out soo good! Did not change a thing. Its definitely a summer request as i love to make it with fresh tomatoes and basil from the garden. Thanks for the recipe…friends and family think I’m a professional cook haha
So outstanding! The entire family loves this recipe and thoroughly enjoyed it. We highly recommend that you follow the recipe and watch the video and you will love it too!
Followed most of the recipe, although I did add shallots to it to give another level of flavor, and omitted the sugar. I don’t think sugar is needed. Also added baby spinach at the end to wilt it slightly before serving.
Awesome recipe! Made exactly as written. Thank you
I made this dish the other night and this was sooo good. this recipe is a keeper. I usually make cod oreganata or cod putanesca but I have to say I enjoy this way better. I immediately email the recipe to all my adult children, Such a simple dish with lots of flavor, I use my garden basil. thanks!!
A wonderful recipe. The fish came out perfect! Definitely a keeper.
Susan M Ziegler says
Hi! I have made this recipe several times now for my family (7 and 9 year olds) and it has been a hit. When I first made it, the only difference was that I sprinkled the cod with flour too before searing to give an little bit more of a “crust”, and it was awesome. Now that my guy and me are doing keto, I left out the flour and the fish almost fell apart., but it still turned out very yummy and kids still loved it. Whenever they ask for seconds I know it is a good recipe. The sauce is very flavorful and you don’t need much.
This was amazing! Thank you so much for publishing.
I added a little extra garlic because I minced too much. I served with angel hair pasta tossed in garlic infused olive oil and butter. Insanely good. Can’t wait to make again.
Maria Fernandez says
This recipe was amazing!!! An explosion of flavors! The husband and kids couldn’t get enough of it, which is rare with so many picky eaters…excellent recipe!
Michael J. says
The result looks delicious. Beautiful. I will definitely try this one.
Maggie Kallion says
Just made this and very delicious. This will be a fav for sure.
best cod says
My parents were seafood purists, so I only ever ate cod with some butter, salt, and lemon. This was the first time I had it with any type of sauce, and holy heck was it good! I’m going to make this on Christmas Eve!
Kristen McCutcheon says
My 20 year old daughter and I made this last night as we are hiding out from covid at our summer beach house while she is off from college. It was so absolutely soooo good and she commented of all the recipes we have tried here, this is her favorite and she said a keeper. I had to run to the grocery as I forgot the basil which I forget how much I hate mincing. I did not use the hot pepper flakes as I am a no heat eating momma and instead of of using the wine as we are a no alcohol house, so I used some chicken stock made from the yummy Better than Bouillon and so I had to cut the salt down but oh my gosh this was so good. I had mine over jasmine rice and daughter had hers over quinoa (which is gross to me – yuck!). I might have added a bit too much fresh squeezed lemon but we both love lemon and then the zest. She had seconds and my pan was empty as she continued eating all the most delicious tomatoes. Can’t imagine how good this would be with fresh summer tomatoes. I would also do all the chopping prep work ahead as I kept going back to the recipe and was a step behind so next time I will be better prepped! So good and thank you so much… I would eat this again tonight. Happy holidays!!
How many calories in a serving? what is the portion of a serving?
I made this last week. Even though I messed up a little bit, it was still outstanding. Loved it. The biggest problem for me was that the tomatoes I bought were clearly not ripened enough before picking. They were red outside and under-ripe inside, so not very juicy at all. I’ll definitely make this again in the summer, when I have beautiful, cherry tomatoes from my garden. I also didn’t have fresh basil, and totally forgot the suggestion of a couple other reviewers to use pesto. No doubt either would have kicked it up a notch. I had more cod than called for, so my intention was to use leftovers for a fish soup, but it was just so good, the leftovers were eaten as is. Next time!! I’ll be posting this on my fb cooking page, and will include a link to your recipe. Ty so much!!
I’m never one to comment on anything but this recipe was sooo good! Was so quick and easy to make and I couldn’t get enough. I’m also not typically a fish eater but I’d eat this everyday. Highly recommend!
I agree 200% with you. I’m not a big fish eater and never comment but this was amazing
Daniele longhi says
Absolutely amazing recipe, best by far, thanks.
Nadia Meredith says
I don’t typically leave reviews but this recipe is incredible and so easy!!!! Make it ASAP!
We can’t get fresh cod in Hawaii so I use fresh Ono (Wahoo) and have made it many times and is a FANTASTIC recipe. I made extra sauce and put it over pasta. Thank you for a great recipe.
OMG I just made this tonight and it was AMAZING!!!! Will definitely make again. Thank you
I had made this cod recipe a few weeks ago for a dinner with my daughter and fiancé. My daughter took one bite and immediately asked for the recipe. We all enjoyed it a lot. Going to make it again this weekend. Will add shallots for another level of texture and flavor. Thanks.
Cynthia D. Jones says
This was fantastic. I used only 12 oz of cod and the entire sauce. We woofed it down in minutes. I made the sauce in advance and let it sit for about 30 minutes. I gave it a quick reheat just as the cod was finishing. This dish is great. My husband thanked me several times for the delicious meal. Great with arugula salad!
Can this recipe be converted to be prepared in the oven? I’m making this for 12 people and can’t cook that much cod stovetop and have it done all at once. I was thinking of preparing the sauce stovetop as directed, but baking the fish while I’m making the sauce. Any thoughts?
Update: I cooked the sauce stovetop while the cod baked in the oven at 350 for 10 min. Then covered the fish with the sauce and cooked for another 10 min (I had thick filets). Can out perfect and everyone loved it!
I’ve made this several times and never had any issues with lack of flavor.
I made this tonight it was fantastic!!! I didn’t have enough fresh basil so I used fresh lemon thyme and I used haddock outstanding recipe. My husband ate 3 pieces and he usually isn’t much of a fish fan! So delish!
I’ve made a very, very similar dish using pollock. Just a suggestion for anyone interested….. I added about 2 tbsp of grated Cracker Barrel extra sharp cheddar. Fabulous!
I rated 5 stars as I know how good it is.
This was amazing! Thank you. First time I’ve tried it. I’m going to use the sauce recipe on pasta, too, as it is so flavorful and packed with goodness.
I can’t wait to make this recipe. As is by the way!
I also don’t mind the snark we are adults we don’t need nannies ,
If you can’t take the heat get out of the kitchen,
Scott Davis says
I followed your directions pretty much but I cooked the fish in a separate pan concurrently so by the time the sauce was ready, so was the fish. Worked out great. A beautiful and yummy dish… and great for using up extra basil!
I made this last night and it was delicious. I didn’t change a thing, and will definitely make again! Thank you!
Jane Smiley says
My husband said “This is delicious “ after his first bite and then continued to say great things about this dish while he finished eating every last drop. No one here likes to wash pans, so after the pan sauce was simmering, I nestled the cod in the pan and covered it for about 7 minutes. I was prefect and we only dirtied one pan!
Carmen Day says
I just made this tonight it was DELICIOUS it tasted like fancy restaurant meal <3!
Thank you !
Aileen Duffy says
Rescipie looks amazing, could I use Hake instead, or have you and rescipies for hake
Chris Archer says
Delicious, I didn’t have any fresh basil first time I made it so i added a tablespoon of basil pesto, it was so good I left it in for subsequent makings, I also tried it without the sugar and prefer it that way.
Made this recipe recently and it was delicious! I followed the recipe as written and found it easy to follow. Only change I had to make was use halibut instead of cod since that’s what I had access to. This recipe is a keeper!
Made as directed and it was very good. Lots of fresh flavor. Always looking for good fish and seafood recipes and this one’s a keeper!
Mary Beth ODonnell says
This is one of the best recipes ever! I served it with roasted Yukon gold potatoes which went perfect with the sauce. It was as good as any restaurant meal we’ve eaten.
This recipe is a blockbuster in my family especially to my picky ,meat only eater daughter.
This was very delicious. I used a different white fish and I used fresh parsley, even though it caused quite an uproar on your old posts ;}. I didn’t have fresh basil, but I was very generous with all my spices. I thought the red pepper flakes would be too much for my grandson, so I only used a pinch. It was perfect. The tomatoes got nice and pulpy and made a delicious sauce. Thank you.
Debbie Burns says
This was absolutely amazing and very simple! Fresh basil, garden tomatoes and lemon zest are the key to the flavor medley. And Sitka Salmonshares Pacific Cod is the best fish.
Just wondering if you’ve tried this recipe with other fish?
Jack Lester says
Had four pieces of frozen cod left. Wasn’t planning on buying more since the first two pieces tasted fishy (using a different recipe). I only had plum tomatoes (cut them up), no fresh basil so I used dried. Everyone raved and commented on how tasty the dish was. I will definitely buy cod again and make this recipe. Thank you !
Made this tonight…had to use chicken broth because I didn’t have white wine. I also added 1 T of capers. This was wonderful…great taste!
Delicious! Made this tonight using some Halibut my husband recently caught in Alaska. Followed the recipe to the letter, except for the type of fish, and it turned out wonderful. I served it with some mushroom-herb couscous which made for a quick, nutritious and tasty meal I will make again.
We love this, it’s absolutely amazing with fresh ingredients.
Laura Cameron says
I love this recipe. Ive made it twice for my family and everyone loves it. It is now my go to Cod recipe.
Carlos Lugo says
Omg. Cod fish heaven. Gonna make this tonight. Thanks for the recipe.
Meina Montalbano says
This recipe looks very tasty. I did it with cod and I used a bit of flour on the cod so it is flaky.
I cooked for my family. The color is beautiful and the taste was wonderful.
Absolutely delicious. I used baby plum tomatoes and white haddock and served it with fresh pasta. I was very greedy and only divided the sauce into two! This has got to be one of my most favourite meals. Unfortunately I had to buy a whole bottle of wine but guess where the rest went? A perfect accompaniment to a perfect meal. Thank you for the recipe.
I’m in love with the sauce
It’s an explosion of unexpected in your mouth
The lemon, garlic, and sugar combo is interesting
Awesome love it ❤️I always make it !!
Haven’t even made this yet, but looks delicious!
Amazing ! I omit the lemon zest and it was delicious.
Yes, more cod recipes . I just ordered a recurring shipment of cod and I want to find as many recipes as possible.
debbie sullivan says
This was delicious!!!
I enjoyed this dish. It did require a little sea salt to taste after making the wine sauce but that’s ok as it helps to control sodium intake. I ate it over a bed of shredded and sautéed Brussels sprouts to keep it low carb. It was so delicious I had a second helping
Loved it, super simple and very flavorful. Will definitely make this again!
Ashley Manila says
So happy it was hit, Alana!
One of my favorite cod recipes. Have often thought that I’d like to try substituting fish for shrimp. Trying that tonight!
This dish was delicious! I cooked it and ended up reheating for the following dinner and it was outstanding! Note: I didn’t have fresh basil so I subsituted fresh italian parsley and cilantro.
Michael Bass says
Absolutely brilliant! Loved it all. I wanted to share a pic… doesn’t matter. Delicious and easy. Wow.
Fresh cod is basically tasteless and does not absorb flavors easily. This recipe is pretty good, but if you want to up the flavor a bit, increase the salt and pepper on the fillets, use pesto as some here have suggested, add some capers, and sliced kalamata olives. When cooking, do not wait until the fish is done to add the sauce. Add the sauce to the fish the moment you flip them and allow to simmer in the sauce longer.
Kim S says
Thought I rated this before, but, if not, it deserves another one. One of our favorites here. I’ve done it with shrimp instead of cod, too and that was also excellent. Tonight, hubby added some leftover ditalini to the extra sauce and that was so good. Served it with asparagus. Love this recipe.
Can this be baked?
I Vicki Swift says
This is a great recipe. I used whatever white fish I have, Basa, cod, tilapia. It is wonderful served over rice,
I just made this for my Christmas dinner. Follow the recipe for the sauce than poured our my cod fillets and baked. Side is steamed broccoli and a sprinkle of goat feta over the fish.
I’ll use the sauce again, I think it would work wonderfully with Scallops, Prawns, Steamed Clams and Lobster.
Laura M. Thompson says
Oh, my goodness! This is delicious! So fast and easy, too! I snapped a photo but it’s a partial meal because I couldn’t wait to dig in!
This is delicious!!! Our new go to recipe for fish !!! Made it on New Years Eve!!! Perfect!
Sometimes you make something really good and when you eat it you walk around in a kind of haze. This is one of those times. I am on cloud nine after this meal.
Would this work with shrimp? Also I don’t have any cherry tomatoes but I do have Roma… I’m hoping this will do for a substitution. I’m just not sure how to cut the Roma’s. This recipe looks amazing!!!
Tracee Taylor says
Comes together really quickly and taste delicious! My new go to.
Jim henley says
Could you use grape tomatoes instead?
Delicious! And easy!
I used some frozen tomatoes from my garden and rice vinegar instead of wine. Very flavorful.
Katie Martin says
This was super delicious!! My boyfriend and I felt like we were at a fine dining restaurant, it was super easy, the only change I made was I added 1/2 cup wine and added a little fresh spinach when I added the basil. I will be making it again and again!! I wish I could give it more than 5 stars! Make it tonight everyone!
My husband absolutely loves this dish. I pretty much follow the recipe but add diced onion with the garlic. Sometimes I add veggies I have on hand that I need to use up like broccoli or spinach. Red pepper flakes add a nice kick. I sometimes sprinkle feta over the dish before serving. We eat it with cauliflower rice.
Wonderful recipe. Perfect and not bland. I cook with a lot of spice usually, so I am not a fan of bland foods. This went wonderful. Made it for family who is pick, and it went well.
We love this recipe. Make it for ourselves and served it many times to company. People almost lick their plates. Served it with rice, riced cauliflower, and sometimes with another vegetable or salad. Thank you so much.
I have made this recipe numerous times and it it is delish every time. The ingredients are few but a perfect combination to let the fish shine!
Fresh ingredients are key to a perfect dish. This recipe is a party in your mouth!
Making it again tonight. Can’t wait to enjoy this culinary delight again!
Shannon G. says
I was unable to find fresh basil, and when I began cooking, realized we were nearly out of dried basil as well!!! However, I substituted half with Italian seasoning….it was AMAZING! I cannot wait to get my hands on some fresh herbs and make this again for meal prep!
Made it, but used dried basil. The sauce is not bad. I think it needs a tastier fish than cod.
came for the fish, stayed for the drama!!!!
Delicious recipe, highly recommend. As a newbie to the kitchen it was easy to follow and delicious.
I was just wondering if I could substitute chicken broth (or stock) for the white wine. I never have it in the house. I don’t drink. Thank you.
This looks delicious! Looking for something new for our fresh caught fish in the freezer.
I have some cod in the freezer, this looks like a tasty recipe!
Monda Woodward says
This has become one of our favorite and healthy meals. Both my husband and I love it, plus it’s really simple to make. 5 stars!!!!!!!!! Yumm-ola!!!!
Delicious! I will be making this again!
Very simple snd delicious!
Good recipe, only real comment would be on preparation. Save yourself the trouble of making the sauce first. Sear the cod first and remove to rest, then in the same pan, make the sauce and add the fish back in.
I have been eyeballing this recipe for MONTHS, waiting for the right piece of fish to come along. Found a nice piece of Sablefish (often erroneously called “Black Cod”) at the deli yesterday and knew it was time. It worked perfectly with this recipe. Only other tweak was that I used fresh Thai basil, which also worked just fine. Just a STUNNING recipe, especially for being so quick & simple. Can’t wait for summer and vine-ripened Sungold tomatoes in our garden – so that then my sauce can look as pretty as the photos here.
We love this recipe!
Ixia sohl says
This recipe is one of our favorites. And yes we’ve tried it with frozen cod and is no different. We absolutely love it !
Loved the recipe! I used parsley instead because it is a bit milder!
Monda Woodward says
Have made this repeatedly and it’s always good. Even when I mess it up or get my ratios off, it’s tasty, easy and actually healthy. How often does that happen?!?!?My husband loves it and I use it for taking to church events or to someone in need of a meal!
This was SO delicious!!! Very quick and easy to make. I’m saving this recipe and can’t wait to make it again. Thank you!
Ashley Manila says
Thank you for letting me know it was a hit for you, Rena!
The recipe is divine. I doubled the sauce cause yeah it crazy good…I need more practice flipping flaky fish. it was good over herb Jasmin rice. Would be good with noodles too.
Eddie J. says
Thank you so much for this wonderful recipe. My family devoured it.
I’ll be making this as often ss possible.
Did it with frozen cod, thawed before cooking. It was very good!
Made this for dinner this evening and it was a big hit. The sauce has lots of flavor. Used frozen cod (because that’s what I had), but next time will use fresh. Our son asked for the recipe!
I did not have cod but used frozen Cape Whiting. That white wine tomato basil sauce is restaurant quality. Thank you for such an amazing recipe.
Ashley Manila says
You’re so welcome! Glad it was a hit 🙂
The sauce is amazing and will make again with another type of fish! Cod was good but not commonly available here but was also too flaky. The recipe is a keeper, eaay and quick!
Excellent!! I’m an easy recipe cook type girl and this is easy! I rocked it. Now, I do have a neighbor with fresh tomatoes and basil so all the fresh herbs are an easy grab!! The whole family loved it.
Ashley Manila says
So happy it was a hit with you and your family!
am impressed by your recipes. i will start by trying one by one.
Made this last night and it was delicious Ashley! So quick and a ton of flavor! Definitely will make it again. The fresh basil bumps it up. Your baking recipes always peak my interest too! Thank you!
Why some o e so meanfull ,people’s nice inought to share there rescipe,be greatfull
This recipe is delicious! I have made it twice within 2 weeks. First time I made it with grape tomatoes since didn’t have cherry. Easy to make and it is restaurant quality!
Nicole Phelan says
This was so good! I put it over a bed of mashed potatoes and green beans! Subbed out cod for sea bass! Delicious sauce!
This was amazing. I didn’t have cherry tomatoes, so I used a field tomatoe and added onion and celery to beef it up. Turned out amazing. Lots of flavor. Added cooked bacon for the reheat dump, and it was amazing!! Thank you!!
Keeran Wagner says
This is by far my very favourite cod recipe. It is my go to when I buy cod. I have used white wine vinegar (instead of white wine) and it is also very nice. Excellent.
This dish was wonderful. So tasty! Was very easy to make. Thank you.
Ashley Manila says
My pleasure, Nancy! So happy you enjoyed it!
Enjoyed making this with my wife. We will definitely make it again. Pan seared cod, rice and green beans.
Ashley Manila says
So happy to hear that, Scott! Thank you for letting me know.
I didn’t get as much sauce as it shows in the picture.
Ashley Manila says
Hi Bonnie! Sorry to hear that! The amount of sauce this recipe yields definitely varies depending on how big and juicy your tomatoes are. You can definitely double the sauce if you’d like to guarantee you’ll have more next time.
I made this for first time last night & I have to say it was absolutely delicious..
I used fresh cod loin from my local fishman who comes round in his van every week.. As I am in Scotland I am lucky to have access to such fresh produce he has from the fishing boats in that morning…
Anyway, I was thinking could I use the sauce with any white fish/prawns etc.??
I had looked at this recipe many times, (I saved it to Pinterest) but only decided yesterday to try it out… I honestly wish I had tried it the very first time I saw it!!
I did add some fresh chopped parsley to the basil….
So….. if like me readers like to check comments before making a recipe…
DO NOT HESITATE…. you won’t be disappointed… YUM..YUM…
Lakshay Sen says
This dish is delicious! I love the combination of the cod and the tomatoes. The sauce is also very good.
Maria Ross says
Made this recipe tonight. Followed the recipe exactly. It was wonderful! Thought my husband was going to lick the plate.
Ashley Manila says
Haha… I’ve been tempted to do the same! So happy you (and your husband) enjoyed it!
The sauce with the fish is fabulous. So glad I had all the ingredients.
I live in area that does not have fresh cod. Can you use defrosted frozen cod?
Ashley Manila says
Yes! I would suggest trying to get as much excess moisture out as possible before cooking though. I usually use paper towels to do this.
This dish was delicious! Thank you for the recipe.
Ashley Manila says
My pleasure! So happy you enjoyed it, Nicole 🙂
This was restaurant quality!!
Kathryn Miller says
Very tasty but too much salt. I had to add some honey to offset the salt.
Ashley Manila says
Glad you still enjoyed it!
Liz Hunt says
Love this recipe! One of my husbands favorites . Going to double recipe tonight and try it over penne pasta and shrimp. Was afraid shrimp might change taste of sauce so sautéing it separately in butter .
Love love love it! Sooooo much flavor!
Absolutely delicious!!! Still got compliments two days later!!
Made this with Mahi. So good! Grilled the fish and poured the sauce on top. Will be making this often. Thank you!
Ashley Manila says
So happy to hear that, Diana!