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April 4, 2019

Pan-Seared Cod in White Wine Tomato Basil Sauce


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!

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

Pan-Seared Cod

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!

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

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!

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

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.

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

  • 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.

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

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.

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!

More Cod Fish Recipes:

  • 20-Minute Lemon, Garlic, and Herb Baked Cod
A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

172 votes

Print

Pan-Seared Cod in White Wine Tomato Basil Sauce

Prep 15 mins

Cook 25 mins

Total 40 mins

Author bakerbynature

Yield 4 servings

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!

Ingredients

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

Instructions

For the White Wine Tomato Basil Sauce:

  1. 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:

  1. 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.
  2. 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.
  3. 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.

Notes

*The cooking method of this recipe has been slightly updated. The recipe and flavor are still the same! 

Courses Dinner

Cuisine American

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

370K Shares

Filed Under: Dinner, Savory Tagged With: cod, seafood, tomato basil, white wine

Reader Interactions

Comments

  1. Amanda says

    August 24, 2016 at 4:46 pm

    This looks amazing, I am going to have to try making this. Thanks for sharing !

    Reply
    • Mark Dalla-Vicenza says

      October 4, 2016 at 4:19 am

      Great recipe . I made it for our family and it was thoroughly enjoyed. Very simple as well.

      Reply
      • Katarina says

        February 15, 2018 at 2:09 am

        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.

        Reply
        • LEE Rappeport says

          February 18, 2018 at 8:47 am

          Perhaps try your dog’s food as a comparison, eh?

          Reply
          • Holly says

            July 10, 2018 at 5:44 pm

            lol

          • Theresa says

            September 29, 2018 at 9:43 pm

            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!

          • Cookbabycook says

            January 9, 2019 at 11:08 pm

          • Lisa says

            January 27, 2019 at 9:00 pm

            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.

          • khloe says

            August 13, 2019 at 10:53 am

            i fully agree!!!!! so many unhappy people in this world hey

          • Daffydil says

            August 13, 2019 at 7:38 pm

            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!

        • Lauren says

          February 20, 2018 at 12:02 am

          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”.

          Reply
          • Bobbi says

            August 4, 2018 at 10:56 am

            Agree

          • Geri Cederholm says

            September 1, 2018 at 9:12 pm

            Agree

          • Karen Melton says

            February 14, 2019 at 12:25 am

            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!

          • Anne says

            July 19, 2019 at 10:40 am

            Your remarks are “spot on”.

          • DebbyLD says

            December 28, 2020 at 11:12 pm

            Dried parsley over fresh basil?

        • Janice says

          March 5, 2018 at 9:27 pm

          Parsley is not even used in tbis recipe. Basil is

          Reply
          • Wendy says

            April 22, 2018 at 12:34 am

            Oops, that’s what I meant.

          • Sofia says

            October 13, 2020 at 12:33 am

            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

          April 1, 2018 at 7:02 pm

          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.

          Reply
          • Terri says

            June 24, 2018 at 11:27 pm

            That’s being a little harsh, don’t cha think? Calm down, for goodness sakes!

          • Cody says

            November 30, 2018 at 4:49 am

            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.

        • Wendy says

          April 22, 2018 at 12:33 am

          I forgot the basil so Isubstituted pesto instead. It was terrific!

          Reply
          • Connie Baker says

            June 9, 2020 at 12:17 am

            Great idea-pesto. I love it and it’s sure to make the flavors pop.

        • Pam Mc says

          June 13, 2018 at 9:43 pm

          Exactly! That’s how I felt. I was constantly tweaking it to get more flavor. It didn’t work for me. ‍♀️

          Reply
          • Gay Buckley says

            February 8, 2019 at 12:46 am

            You must have not followed the recipe. This was intensely flavorful! Delicious!

        • Wayne says

          June 23, 2018 at 3:14 pm

          You must be a really bad cook. Either that or you used cheap ingredients. Perfect recipe.

          Reply
          • Jayne says

            June 26, 2018 at 8:50 pm

            Please. Stop the snarky remarks. Why do you need to be insulting?

        • Jamie says

          July 10, 2018 at 12:31 am

          Maybe you needed more salt and pepper.

          Reply
        • Snowflake says

          July 24, 2018 at 10:29 pm

          Who leaves comments like that????

          Reply
        • Carrie says

          August 10, 2018 at 1:58 am

          Too bad, you obviously didn’t have fresh basil and red pepper flakes

          Reply
        • Paula says

          August 20, 2018 at 3:23 am

          It calls for fresh basil, not parsley.

          Reply
        • Nadiyka says

          September 6, 2018 at 10:38 pm

          Maybe because there is no parsley in the recipe

          Reply
          • Charlie says

            October 18, 2020 at 9:35 am

            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 !

        • Ken says

          November 14, 2018 at 9:10 pm

          This recipe doesn’t call for parsley,

          Reply
        • TB says

          February 20, 2019 at 4:02 am

          It wasnt parsely. Its Basil

          Reply
        • Mary says

          April 25, 2019 at 3:10 am

          You need to use fresh ingredients

          Reply
        • Kim says

          March 14, 2020 at 3:13 pm

          *aisle

          Reply
        • Izzy says

          June 26, 2020 at 11:11 pm

          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.

          Reply
        • Patti Graves says

          July 21, 2020 at 3:20 pm

          NO fresh parsley in recipe!!!!!!!!!

          Reply
        • Samantha Dawn Barry says

          December 30, 2020 at 2:37 am

          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.

          Reply
      • Sandy says

        February 28, 2018 at 1:42 am

        Very rude review, particularly if the recipe wasn’t followed.

        Reply
    • Judy Benson says

      December 27, 2016 at 2:23 pm

      How would swordfish work for this recipe?

      Reply
    • MJ says

      July 27, 2018 at 2:36 pm

      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!!!!!!!!!!!!!!!!!

      Reply
      • Kate H. says

        September 15, 2018 at 8:46 am

        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”??

        Reply
        • Janiece says

          November 9, 2019 at 2:21 pm

          I am also amazed at all the hateful and mean remarks. Turn the page and move on and above all, be kind.

          Reply
          • JML says

            August 9, 2020 at 11:49 pm

            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.

    • Robin says

      September 8, 2018 at 12:12 am

      It was amazing! I made it tonight and we all loved it! I will def make it again.

      Reply
      • Jody says

        January 13, 2019 at 3:35 am

        Mine turned out perfect. It was very tasty! Loved it!

        Reply
    • mary ann woleben says

      October 22, 2018 at 10:02 pm

      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

      Reply
    • Rachel says

      January 13, 2019 at 12:45 am

      I made this and this was very good. Will make it again

      Reply
    • Gina M says

      February 12, 2019 at 4:54 am

      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

      Reply
    • David says

      February 19, 2019 at 12:44 pm

      Hi , Just tried this dish and I thought the lemon was over powering , I would use less .

      Reply
    • Fred says

      April 17, 2020 at 5:13 am

      There is no try, only do.

      Reply
      • Cheryl Barrie says

        July 26, 2020 at 7:39 pm

        Loved the Pan-Seared Cod in White Wine and Tomato Sauce. Delicious!

        Reply
    • Sandra B says

      June 7, 2020 at 3:13 pm

      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.

      Reply
    • Paula says

      June 27, 2020 at 4:00 am

      It is fantastic !!! Loved this recipe. I will definitely have it again!!

      Reply
    • Mary Lou says

      October 7, 2020 at 4:01 am

      I tried it and loved it, recipe calls for basil not parsley

      Reply
    • Ute says

      November 9, 2020 at 12:33 am

      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.

      Reply
      • Ute says

        November 9, 2020 at 12:35 am

        Sorry for typoes.

        Reply
    • PaulM says

      January 1, 2021 at 5:09 pm

      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!!!

      Reply
    • Debbie says

      January 19, 2021 at 10:20 pm

      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.

      Reply
  2. Emily says

    August 26, 2016 at 8:44 am

    This looks so delicious and light! and fried oreos whaaattt??? I need to get on that haha.

    Reply
    • Norma says

      April 18, 2019 at 1:59 pm

      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 .

      Reply
  3. London || Gluten Free with L.B. says

    August 26, 2016 at 3:34 pm

    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 🙂

    Reply
  4. Lokness @ The Missing Lokness says

    August 26, 2016 at 9:52 pm

    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! 🙂

    Reply
  5. Lilly says

    August 27, 2016 at 12:35 am

    Wait…. why do you preheat the oven??

    Reply
    • Stephanie says

      September 19, 2016 at 7:21 am

      At the end of the recipe it says to place the pan (of cod) in the oven to continue cooking for 5 minutes.

      Reply
      • Stephanie says

        February 6, 2017 at 11:34 pm

        Oh thank goodness! I was wondering about that too! 🙂

        Reply
        • Mari says

          April 21, 2017 at 11:09 pm

          Same here I had to scroll 3 times lol

          Reply
      • Fabie says

        June 14, 2017 at 3:53 pm

        LOL, I completely missed that too!

        Reply
      • Terri says

        March 22, 2018 at 8:57 pm

        I made this and skipped the oven part and it was delicious!!

        Reply
      • Sara Kupchella says

        September 5, 2018 at 6:16 pm

        I’ve made this many times with several kinds of fish, also added balsamic vinegar and put mozzarella on chicken filets.. excellent!

        Reply
      • sonia says

        March 10, 2019 at 8:07 pm

        i wonder the pan have to be made for the oven… but if it is non stick one?

        Reply
    • Sylvia says

      October 16, 2016 at 12:27 am

      I was thinking the same, did I miss something!?

      Reply
      • bakerbynature says

        October 16, 2016 at 12:00 pm

        Please see step 5, which has this information 🙂

        Reply
        • Sara says

          October 27, 2016 at 12:54 pm

          Does it have to go in the oven? The pans I have are not oven friendly.

          Reply
          • bakerbynature says

            October 27, 2016 at 1:19 pm

            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

            December 21, 2016 at 11:30 pm

            I left mine in the pan, it was delicious.

          • Sarah says

            January 3, 2017 at 12:33 am

            Yep! Just read step 5

        • Lin says

          July 10, 2018 at 2:27 pm

          Can you make the sauce ahead of time and reheat it when ready to cook the cod?
          Lin

          Reply
    • Lynnia says

      December 8, 2016 at 1:50 am

      Oh I made this tonight but I replaced the cod with tilapia and it was soo delicious. Thank you for sharing

      Reply
      • june says

        May 23, 2018 at 9:27 pm

        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.

        Reply
      • Deb says

        January 6, 2020 at 11:33 pm

        I made this tonight and used mahi-mahi. Fantastic!

        Reply
    • Sarah says

      January 3, 2017 at 12:31 am

      I was wondering that too as the oven does not seem to be used!

      Reply
    • Sandy Cassar says

      February 15, 2017 at 12:52 am

      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.

      Reply
      • Mary Abram says

        July 19, 2017 at 6:27 pm

        Good idea on the oven and the bread for dipping in the sauce 🙂

        Reply
        • Tricia. Celenza says

          April 5, 2018 at 9:35 pm

          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!

          Reply
      • L says

        November 27, 2017 at 4:11 pm

        The oven is used in Step 5.

        Reply
    • Sandy Cassar says

      February 15, 2017 at 1:00 am

      Sorry, I was wrong. You do need to preheat oven for step 5. I totally missed that.

      Reply
    • Crystal says

      April 12, 2017 at 8:47 pm

      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!!

      Reply
      • Wendy says

        February 1, 2018 at 2:45 am

        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.

        Reply
        • Patty says

          November 15, 2018 at 9:31 pm

          Great idea! I picked up some asparagus to cook with mine even before I read your comment. Making this tonight!

          Reply
    • Cindy says

      April 28, 2017 at 9:07 am

      My question exactly!!

      Reply
    • Kristy says

      April 28, 2017 at 11:24 pm

      After cooking the fish on one side for 5 minutes it says to flip the fish and place in oven for another 5 minutes

      Reply
    • Annelise says

      July 5, 2017 at 2:05 pm

      I have the same question!

      Reply
    • Ashley says

      July 7, 2017 at 7:41 pm

      I was wondering the same thing…

      Reply
    • Stephanie says

      July 7, 2017 at 10:28 pm

      When you flip the fish you’re instructed to finish it in the oven.

      Reply
    • Chris says

      October 14, 2017 at 10:13 pm

      I said the same thing. Huh? What??

      Reply
      • bakerbynature says

        October 15, 2017 at 8:32 pm

        Hi Chris. What are you confused about? I’d love to help!

        Reply
    • Dashawn says

      February 25, 2018 at 11:00 pm

      Lol I was thinking the same thing lmao

      Reply
    • Trish wilkinson says

      March 5, 2018 at 11:50 pm

      what is the point of heating the oven?

      Reply
  6. Dee says

    August 28, 2016 at 12:27 am

    Plan on making this tomorrow. I will report back, it looks fantastic!

    Reply
    • bakerbynature says

      September 1, 2016 at 12:07 pm

      Yay! Can’t wait to hear how it turns out, Dee 🙂

      Reply
  7. Jamie says

    August 29, 2016 at 10:57 pm

    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.

    Reply
    • bakerbynature says

      September 1, 2016 at 12:05 pm

      So happy you enjoyed it, Jamie! Thanks for letting us know 🙂

      Reply
      • Sandy Cassar says

        February 15, 2017 at 12:55 am

        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.

        Reply
        • bakerbynature says

          February 15, 2017 at 3:09 pm

          Yay! So happy you and your husband could enjoy this together on Valentine’s Day 🙂

          Reply
          • Alberta Raup says

            July 17, 2017 at 1:30 pm

            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?

  8. Amy says

    August 31, 2016 at 5:33 pm

    This dish looks incredible. I can’t wait to try.

    Reply
    • bakerbynature says

      September 1, 2016 at 12:02 pm

      Thank you, Amy! I hope you enjoy it 🙂

      Reply
  9. HappyLuckyBlessed says

    September 6, 2016 at 4:25 pm

    Thanks for posting. This looks amazing – I’m making it tonight. Do you think this recipe would also work well with Tilapia?

    Reply
    • bakerbynature says

      September 6, 2016 at 4:48 pm

      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.

      Reply
  10. Paula Barberan says

    September 8, 2016 at 1:38 am

    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

    Reply
  11. Ella says

    September 11, 2016 at 8:02 pm

    Am I going crazy or not once does the fish go in the oven. Why am I pre heating it if not in use?

    Reply
    • bakerbynature says

      September 11, 2016 at 9:00 pm

      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.

      Reply
  12. Rebecca says

    September 11, 2016 at 9:17 pm

    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.

    Reply
  13. Daysi Carvalho says

    September 14, 2016 at 1:53 am

    I just made this delicious recipe…i have to say thank you…the flavor between the wine and lime are nice…

    Reply
  14. Andrea McManus says

    September 17, 2016 at 1:13 am

    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!

    Reply
  15. Stephanie says

    September 19, 2016 at 7:23 am

    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.

    Reply
  16. Eppie says

    September 19, 2016 at 9:24 am

    May I know what’s the oven for? You wrote ‘Preheat oven’

    Reply
  17. Sheila Pountney says

    September 26, 2016 at 8:49 pm

    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

    Reply
  18. Maria says

    October 6, 2016 at 10:44 am

    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.

    Reply
  19. William lowden says

    October 9, 2016 at 8:09 pm

    Great dish
    Tonight will be the second time I made the recipe
    First time with cod fish tonight I will use stripebass
    Thanks for sharing

    Reply
  20. Dianna says

    October 10, 2016 at 1:59 am

    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.

    Reply
    • bakerbynature says

      October 10, 2016 at 10:49 am

      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!!!

      Reply
  21. Karen says

    October 12, 2016 at 4:44 pm

    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.

    Reply
    • bakerbynature says

      October 16, 2016 at 6:40 pm

      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 🙂

      Reply
  22. Debbie Schwartz says

    October 13, 2016 at 11:25 pm

    The sauce was wonderful! Just enough heat with the red pepper flakes! Party in my mouth! thank you for sharing!

    Reply
    • bakerbynature says

      October 16, 2016 at 6:31 pm

      Yay! So happy you enjoyed it, Debbie 🙂

      Reply
  23. Tina says

    October 18, 2016 at 6:58 pm

    Does anyone know if this reheats well the next day for lunch?

    Reply
  24. Michelle says

    October 21, 2016 at 5:56 pm

    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!

    Reply
  25. Marina says

    October 22, 2016 at 12:28 am

    Great dish! Looks so delicious

    Reply
  26. FaithK says

    November 3, 2016 at 11:29 pm

    This recipe is a keeper. My husband and I loved it.
    Very flavorful with the perfect spice from the red
    pepper flakes.

    Reply
  27. Josie says

    November 20, 2016 at 10:10 pm

    Simply delicious! Used basil pesto instead of fresh, lime instead of lemon and it was out of this world! Thank you for the recipe! 🙂

    Reply
  28. Joanne says

    December 2, 2016 at 2:37 am

    Love it!! I want it everyday for dinner! Thank you!

    Reply
    • Cathy says

      April 28, 2019 at 6:24 pm

      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.

      Reply
  29. Steve says

    December 3, 2016 at 1:22 am

    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!

    Reply
    • Bianca says

      May 25, 2019 at 8:51 pm

      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.

      Reply
  30. shaun edmonds says

    December 7, 2016 at 9:31 am

    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.

    Reply
  31. Mags says

    December 8, 2016 at 11:26 am

    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!!!

    Reply
    • Ginger says

      January 12, 2017 at 11:31 pm

      How much dried basil can you use in place of fresh?

      Reply
  32. Dawn says

    December 15, 2016 at 7:11 pm

    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 🙂

    Reply
  33. Sharon says

    December 16, 2016 at 7:48 pm

    #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.

    Reply
    • bakerbynature says

      December 16, 2016 at 8:01 pm

      Thanks for your feedback, Sharon. I’m glad you enjoyed my recipe.

      Reply
      • Lynn says

        August 8, 2017 at 1:22 am

        Absolutely loved it!! Will be put into the dinner rotation!!!

        Reply
    • Bianca says

      May 25, 2019 at 8:54 pm

      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!

      Reply
  34. dmglasgow says

    December 18, 2016 at 12:02 am

    I made this for dinner today. It was a smash hit with the family. I served it with white rice and black beans.

    Reply
  35. Judy Benson says

    December 27, 2016 at 2:24 pm

    Would swordfish be good in this recipe?

    Reply
  36. Norain says

    January 3, 2017 at 12:37 am

    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!

    Reply
  37. Hema says

    January 4, 2017 at 7:06 am

    Hi,
    Colourful, delicious and quick and easy to make.
    I have made it twice already and it is a winner!!!
    Thank you so much!

    Reply
  38. Oruba says

    January 4, 2017 at 11:01 am

    Can we replace the white wine with anything else? Can u mention something to replace it with ?

    Reply
  39. Robin Duncan says

    January 7, 2017 at 3:51 am

    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 .

    Reply
  40. Aretta flores says

    January 7, 2017 at 5:33 am

    Love it very simple

    Reply
  41. Toni Ryan says

    January 8, 2017 at 10:16 pm

    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!

    Reply
    • bakerbynature says

      January 8, 2017 at 10:53 pm

      Yes they are 🙂

      Reply
      • Toni Ryan says

        January 8, 2017 at 11:55 pm

        Thanks!!

        Reply
  42. Ginger says

    January 12, 2017 at 11:36 pm

    How much dried basil can you use in place of fresh?

    Reply
  43. Andrea E says

    January 14, 2017 at 6:20 am

    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! : )

    Reply
  44. Nicole says

    January 16, 2017 at 3:37 am

    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.

    Reply
  45. Marianne says

    January 16, 2017 at 4:28 am

    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.

    Reply
    • Julie says

      March 30, 2017 at 8:44 pm

      Hi Mariann!

      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?

      Reply
      • bakerbynature says

        March 31, 2017 at 4:54 pm

        Hi Julie. This recipe yields a good amount of sauce, but if you want enough to coat the zoodles, I suggest doubling it 😉

        Reply
        • Coniell says

          June 2, 2017 at 4:48 pm

          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!!!

          Reply
          • bakerbynature says

            June 5, 2017 at 8:04 am

            Yay! I’m SO thrilled to hear this, Coniell 🙂

  46. Ginny says

    January 17, 2017 at 2:52 am

    This dish was a HUGE hit – it will become a “go-to” recipe. Absolutely fantastic.

    Reply
    • bakerbynature says

      January 17, 2017 at 3:18 am

      Yay! So happy to hear it, Ginny 🙂

      Reply
  47. Diane McQuay says

    January 18, 2017 at 6:38 pm

    Best recipe yet from Pinterest! Simple to make and tasty, I love it. Thank you for sharing your recipe.

    Reply
    • bakerbynature says

      January 19, 2017 at 6:24 pm

      Yay! So happy it was a hit, Diane 🙂

      Reply
  48. Sheila says

    January 20, 2017 at 1:25 am

    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!!!!!

    Reply
  49. Vicki says

    January 22, 2017 at 10:45 pm

    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!!

    Reply
  50. Callie says

    January 25, 2017 at 2:54 am

    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.

    Reply
  51. Noreen says

    January 26, 2017 at 11:45 pm

    My husband and I loved it. I did not put in oven, but I covered it after I turned it over. It was awesome!

    Reply
  52. CK Ackarie says

    February 1, 2017 at 6:26 pm

    What can I use as a substitute for white wine? I’m making this for dinner tonight and don’t have any on hand.

    Reply
    • Dania says

      February 6, 2017 at 11:06 pm

      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.

      Reply
  53. Garagegymplanner says

    February 2, 2017 at 5:07 am

    These look lovely.and the photography is killer!)
    Thanks

    Reply
    • bakerbynature says

      February 2, 2017 at 2:29 pm

      Thank you so much!

      Reply
    • Diane says

      July 15, 2020 at 1:05 am

      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.

      Reply
  54. Cheryl says

    February 6, 2017 at 12:31 am

    Wow! Flavor is phenominal! Just a try out for myself but will definately make this for compsny.

    Reply
  55. Desiree Milburn says

    February 7, 2017 at 12:21 am

    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!

    Reply
    • bakerbynature says

      February 10, 2017 at 12:23 am

      That’s awesome, Desiree! And you ARE a cooking goddess 😉 xoxo

      Reply
  56. Crissy says

    February 7, 2017 at 1:45 am

    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.

    Reply
    • bakerbynature says

      February 10, 2017 at 12:23 am

      Hi Crissy. I’ve also heard this goes well with swordfish 🙂 Glad you enjoyed the recipe!

      Reply
  57. Sandy says

    February 8, 2017 at 9:11 pm

    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

    Reply
    • bakerbynature says

      February 8, 2017 at 9:12 pm

      Please see step 5 🙂

      Reply
  58. Evelyn says

    February 12, 2017 at 1:40 pm

    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

    Reply
  59. Meredith S. says

    February 14, 2017 at 5:47 pm

    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!

    Reply
    • bakerbynature says

      February 15, 2017 at 3:12 pm

      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 🙂

      Reply
  60. Steph says

    February 15, 2017 at 4:27 am

    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

    Reply
    • bakerbynature says

      February 15, 2017 at 3:08 pm

      So happy it was a hit, Steph 🙂

      Reply
  61. Kitty says

    March 1, 2017 at 1:48 am

    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

    Reply
    • Phil says

      April 11, 2017 at 3:00 pm

      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!

      Reply
  62. Susan says

    March 1, 2017 at 6:04 pm

    This is not my go to fish recipe! Amazing and simple. Thanks.

    Reply
  63. Linda Heil says

    March 9, 2017 at 1:51 am

    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.

    Reply
  64. Barbara says

    March 13, 2017 at 11:26 pm

    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!

    Reply
    • bakerbynature says

      March 13, 2017 at 11:27 pm

      You just made my night, Barbara! So happy it was a hit 🙂

      Reply
  65. Karissa says

    March 14, 2017 at 1:36 am

    I read this like 12 times trying to figure out why I needed to preheat the oven….

    Reply
    • bakerbynature says

      March 14, 2017 at 12:39 pm

      Hi Karissa. Please read the last sentence of step 5 😉

      Reply
  66. Kayleigh says

    March 18, 2017 at 2:33 am

    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.

    Reply
  67. Sally says

    March 20, 2017 at 6:20 pm

    After reading all these glowing comments, I can’t wait to make this dish! Thank you for posting it!

    Reply
  68. Liz says

    March 20, 2017 at 11:19 pm

    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. 🙂

    Reply
  69. Rachael says

    March 20, 2017 at 11:55 pm

    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!

    Reply
  70. Shemin says

    March 22, 2017 at 1:04 pm

    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.

    Reply
  71. Shauna says

    March 22, 2017 at 7:51 pm

    Fabulous!!! Will definitely make again!

    Reply
  72. PB says

    March 28, 2017 at 12:54 am

    Why did we preheat the oven?

    Reply
    • bakerbynature says

      March 28, 2017 at 3:14 pm

      Hi PB. Please see step 5 🙂

      Reply
  73. Marilyne says

    April 1, 2017 at 11:28 pm

    OMG!! This is by far the best cod recipe I’ve ever did… thank you soooo much! Wish there was some leftover 😉

    Reply
  74. Ashley says

    April 4, 2017 at 12:34 am

    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!!!

    Reply
    • bakerbynature says

      April 4, 2017 at 5:51 pm

      That’s AWESOME, Ashley! So happy it was a hit 🙂

      Reply
  75. Valerie Schindler says

    April 4, 2017 at 2:18 am

    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,,

    Reply
    • bakerbynature says

      April 4, 2017 at 5:50 pm

      I bet the Thai basil was an amazing addition!!!

      Reply
  76. Leti says

    April 5, 2017 at 2:20 am

    delicious, will make again

    Reply
  77. Jennifer Kennedy says

    April 8, 2017 at 1:03 am

    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.

    Reply
  78. Anna says

    April 13, 2017 at 1:53 am

    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!

    Reply
  79. Gina says

    April 17, 2017 at 5:42 pm

    Hello,
    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?

    Reply
  80. Kathleen says

    April 20, 2017 at 10:53 pm

    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.

    Reply
  81. Susan Donovan says

    April 20, 2017 at 11:37 pm

    I made this tonight. Even my picky teenage daughter ate it!!! Great recipe. Thanks

    Reply
  82. Tom says

    April 21, 2017 at 6:22 pm

    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.

    Reply
  83. Anne says

    April 22, 2017 at 10:59 pm

    This is fantastic. I will make this again.

    Reply
  84. Kirk Beard says

    April 22, 2017 at 11:09 pm

    I’m making it for the 2nd time tonight served over quinoa and a side of steamed broccoli! Great recipe and healthy!

    Reply
  85. Shirley Burnham says

    April 25, 2017 at 4:26 pm

    Why do we need to pregeat the oven for this recipe??? I plan to try it, but just wonderin.

    Reply
  86. Shirley Burnham says

    April 25, 2017 at 4:27 pm

    Why do we need to preheat the oven for this recipe??? I plan to try it, but just wonderin.

    Reply
    • bakerbynature says

      April 25, 2017 at 5:28 pm

      Hi Shirley. Please see step 5 in the recipe 😉

      Reply
  87. Cindy says

    April 28, 2017 at 8:49 pm

    Made this tonight for our friends in France and it was a big hit. Will be making it again!!

    Reply
    • bakerbynature says

      April 29, 2017 at 2:40 pm

      So happy to hear it, Cindy!

      Reply
  88. Frannie says

    April 30, 2017 at 10:25 pm

    Made this today – it was delicious- served it with zucchini ” fettuccine ” – this recipe is a keeper!

    Reply
  89. Cathleen says

    May 14, 2017 at 12:54 pm

    My family is obsessed with this sauce. We enjoyed it over scallops. Will make again – but double to sauce. Thank you!!

    Reply
  90. Cathy says

    May 15, 2017 at 11:07 pm

    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!!

    Reply
  91. Kendra says

    May 19, 2017 at 12:51 am

    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

    Reply
    • bakerbynature says

      May 19, 2017 at 11:42 am

      Haha that’s awesome, Kendra! So happy you and your husband enjoyed this one 🙂

      Reply
  92. Dennis Donohue says

    May 20, 2017 at 8:41 pm

    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.

    Reply
  93. carmine says

    May 23, 2017 at 4:31 pm

    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 !

    Reply
  94. Adela says

    May 29, 2017 at 7:23 pm

    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 ☺️

    Reply
  95. Cheryl says

    June 2, 2017 at 11:18 am

    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.

    Reply
    • bakerbynature says

      June 5, 2017 at 8:06 am

      So glad you and your husband enjoyed this, Cheryl 🙂

      Reply
  96. Emily GC says

    June 5, 2017 at 5:33 pm

    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. 🙂

    Reply
  97. Terri Arruda says

    June 7, 2017 at 10:06 pm

    Made this tonight. I used scrod instead of cod. My husband and I love this recipe. We’ll definetly make this again.

    Reply
  98. Alicia says

    June 11, 2017 at 5:16 pm

    Made this last night. It was delicious and so easy! Thank you for the recipe!

    Reply
  99. heidi says

    June 20, 2017 at 4:49 pm

    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!

    Reply
  100. Gerry says

    July 2, 2017 at 11:32 pm

    Made this tonight and served it over capellini. It was delicious!makes a beautiful presentation too. IMG_2297.JPG

    Reply
  101. Annette says

    July 8, 2017 at 11:25 pm

    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!

    Reply
  102. Zeeshan Ahmed says

    July 14, 2017 at 8:56 pm

    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!

    Reply
  103. Maria says

    July 19, 2017 at 11:21 pm

    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 !!!

    Reply
    • bakerbynature says

      July 25, 2017 at 10:47 am

      So happy it was a hit, Maria 🙂

      Reply
  104. Lisa L Bynum says

    July 20, 2017 at 1:11 am

    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.

    Reply
    • bakerbynature says

      July 25, 2017 at 10:47 am

      I have to try it with catfish – sounds amazing!

      Reply
  105. Jennifer says

    July 20, 2017 at 5:02 pm

    This dish is absolutely delicious, we love it!

    Reply
    • bakerbynature says

      July 25, 2017 at 10:45 am

      I’m so thrilled this was a hit for you, Jennifer!

      Reply
  106. terry says

    July 23, 2017 at 10:51 pm

    Why did i turn on the oven?

    Reply
    • bakerbynature says

      July 25, 2017 at 10:28 am

      Please see step 5 🙂

      Reply
  107. Sunny Crownover says

    July 29, 2017 at 1:50 pm

    This was delicious! Thank you!

    Reply
  108. Amy D says

    August 2, 2017 at 11:40 pm

    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!

    Reply
  109. Maddie says

    August 10, 2017 at 1:07 pm

    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.

    Reply
  110. Teresa says

    August 15, 2017 at 3:01 am

    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!!

    Reply
  111. Rosalie Kreh says

    August 15, 2017 at 9:15 pm

    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?

    Reply
    • bakerbynature says

      August 18, 2017 at 11:14 am

      You could try chopped tomatoes, but I’m not sure the sauce will be the same.

      Reply
  112. Ruby Patterson says

    August 17, 2017 at 2:19 am

    Love, love, love this recipe! It was easy to follow, the flavors were so fresh, vibrant and absolutely delicious. Husband loved this dish!

    Reply
  113. Helen says

    August 23, 2017 at 5:36 pm

    OMG this was simply awesome! Thanks for sharing. Isn’t it nice to see your recipe was made in the Netherlands

    Reply
    • bakerbynature says

      August 24, 2017 at 12:37 pm

      Yes! So happy it was a hit, Helen 🙂

      Reply
  114. Janet says

    August 29, 2017 at 10:08 pm

    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.

    Reply
  115. Eva says

    August 30, 2017 at 10:40 am

    why u need the oven for this dish i didnt get it?

    Reply
  116. Audrey says

    September 11, 2017 at 11:10 pm

    Very very good, I will make it often. But 12 min for the tomatoes is not much, I would say 5 min max.

    Reply
    • Audrey says

      September 12, 2017 at 2:52 am

      *is too much

      Reply
    • bakerbynature says

      September 12, 2017 at 12:37 pm

      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 🙂

      Reply
  117. Carole says

    September 15, 2017 at 2:22 pm

    It looks so good that I had to made this! It was delicicious! Thanks for sharing

    Reply
  118. Sherry says

    September 17, 2017 at 1:30 am

    Absolutely wonderful. My new favorite fish recipe.

    Reply
  119. Cory says

    September 17, 2017 at 9:44 pm

    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!

    Reply
  120. Sandra says

    September 22, 2017 at 12:20 pm

    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.

    Reply
  121. Paul says

    September 29, 2017 at 6:22 pm

    What do you think about Pan-Seared Cod with Preserved-Lemon Aioli?
    is it good or not?

    Reply
  122. Jesy says

    September 30, 2017 at 11:26 am

    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!

    Reply
  123. Kit Crowner says

    October 4, 2017 at 1:36 pm

    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!

    Reply
  124. lynn says

    October 4, 2017 at 1:56 pm

    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

    Reply
  125. Brooke says

    October 10, 2017 at 9:35 pm

    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!!

    Reply
  126. Renee says

    October 29, 2017 at 8:57 pm

    This dish is as absolutely delicious…I enjoyed every morsel!

    Reply
  127. Wendy says

    November 5, 2017 at 2:42 am

    Awesome recipe – very flavorful and now that I’ve done it once, it will be easy-peasy next time! Thanks so much for sharing.

    Reply
  128. Loydissa says

    November 5, 2017 at 3:03 pm

    Made it and it turn out excellent

    Reply
  129. Kate says

    November 6, 2017 at 1:53 am

    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.

    Reply
  130. Sherly says

    November 7, 2017 at 1:05 am

    Made to today and it was fabulous will be making it again and again.

    Reply
  131. Debbie says

    December 7, 2017 at 1:23 am

    Thank you for the recipe, it’s delicious.

    Reply
  132. Eadie Hikes says

    December 8, 2017 at 2:11 pm

    Hubby loves fish. This was very tasty and light. Definitely a keeper recipe

    Reply
  133. Valerie says

    December 14, 2017 at 7:11 pm

    The picture just made me hungry! LOL – This looks so good. Thank you for sharing how to make it.

    Reply
  134. jebsmom says

    January 13, 2018 at 5:14 pm

    What can be substituted for the wine?

    Reply
  135. K.Murphy says

    January 20, 2018 at 10:11 pm

    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.

    Reply
  136. Raquel W says

    January 22, 2018 at 3:49 am

    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!

    Reply
  137. Mrs. Logan says

    January 29, 2018 at 4:05 am

    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.

    Reply
  138. David says

    February 2, 2018 at 5:32 pm

    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.

    Reply
  139. Bethany says

    February 5, 2018 at 9:54 pm

    Perfect time to repost this on IG as I’m trying to plan Friday dinners for Lent!

    Reply
  140. Shelby says

    February 11, 2018 at 2:07 am

    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

    Reply
  141. Shelby says

    February 11, 2018 at 2:10 am

    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

    Reply
  142. k says

    February 12, 2018 at 5:12 pm

    Why did we preheat the oven?

    Reply
  143. Sayema says

    February 22, 2018 at 3:29 pm

    Is there something I can replace white wine with?

    Reply
    • Maria V says

      April 6, 2019 at 12:32 pm

      As last resort, you can try orange juice (and even add a little vinegar to it too)….. (: I hope that helps you out!!!!! (:

      Reply
  144. Kate says

    March 2, 2018 at 9:02 am

    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.

    Reply
  145. Nicola says

    March 16, 2018 at 1:25 am

    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 ❤️
    Thank you!!

    Reply
  146. Kallie says

    March 20, 2018 at 11:39 pm

    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.

    Reply
  147. Heatherly says

    March 21, 2018 at 7:59 pm

    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.

    Reply
  148. wesley wheeler says

    March 22, 2018 at 3:11 am

    A silly question: Why I preheating my oven to 375 degrees?

    Reply
  149. T says

    March 22, 2018 at 4:15 am

    This was a a great dish! So easy to make and very favorable. Thanks for a great recipe. Tasty!

    Reply
  150. Jess says

    April 2, 2018 at 7:14 pm

    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

    Reply
  151. Natalie says

    April 4, 2018 at 12:55 am

    Hi,

    Why am I preheating my oven? Am I missing something?

    Reply
  152. Sharon says

    April 4, 2018 at 2:34 pm

    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.

    Reply
  153. Char says

    April 5, 2018 at 10:25 am

    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…

    Reply
  154. Kerri says

    April 12, 2018 at 12:59 am

    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.

    Reply
  155. Deborah says

    April 15, 2018 at 11:15 pm

    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.

    Reply
  156. Rick Vtlckel@telus.net says

    April 16, 2018 at 12:46 am

    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.

    Reply
  157. Kelly Carnell says

    May 1, 2018 at 2:57 am

    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!

    Reply
  158. Kelly says

    May 2, 2018 at 3:15 am

    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?

    Reply
  159. Heather says

    May 3, 2018 at 12:08 am

    So yummy! I served this with cous cous and oven roasted asparagus (cooked it while I made the sauce). Amazing!

    Reply
  160. Gayle says

    May 3, 2018 at 3:46 pm

    This cod is amazing!!!! I’ve been making it once a week for the last month!!!!!!

    Reply
  161. Ruth says

    May 5, 2018 at 12:07 am

    Absolutely delicious and easy. I definite do again.

    Reply
  162. Suzanne says

    May 12, 2018 at 11:41 pm

    Made this tonight I don’t like fish, but this was really good. I used grouper. Definitely a keeper. Thanks.

    Reply
  163. Joanne Birtch says

    May 19, 2018 at 11:54 pm

    Great recipe. I served it with white rice and beautiful, fresh Ontario asparagus.

    Reply
  164. Shirli says

    May 31, 2018 at 11:58 pm

    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.

    Reply
  165. Garry says

    June 1, 2018 at 6:33 pm

    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.

    Reply
  166. Kim says

    June 1, 2018 at 10:40 pm

    I just made this and it is DELICIOUS!!!

    Reply
  167. Nancy says

    June 5, 2018 at 12:15 am

    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.

    Reply
  168. Tina Palmer says

    June 11, 2018 at 4:47 pm

    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. 🙂

    Reply
  169. Marianne says

    June 20, 2018 at 5:20 am

    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.

    Reply
  170. Jen says

    June 27, 2018 at 3:12 am

    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!

    Reply
    • BakerbyNature says

      June 27, 2018 at 5:45 pm

      Glad you love the recipe! Thanks for letting us know! Happy early birthday 🙂

      Reply
  171. Lisa says

    July 3, 2018 at 7:58 pm

    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.

    Reply
  172. Tara says

    July 4, 2018 at 11:59 pm

    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.

    Reply
  173. Debbie says

    July 15, 2018 at 5:06 pm

    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!!

    Reply
  174. Laura says

    July 19, 2018 at 1:54 am

    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!

    Reply
    • bakerbynature says

      July 19, 2018 at 5:10 pm

      So happy you enjoyed it, Laura!

      Reply
  175. Tim says

    July 19, 2018 at 5:56 pm

    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!

    Reply
  176. Michaela says

    July 25, 2018 at 10:26 pm

    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❤️❤️❤️

    Reply
  177. Susan says

    July 28, 2018 at 1:51 am

    I made this to do a good demo in my store. It was absolutely amazing and everyone who tried it loved it. Thank you!

    Reply
  178. Terri says

    July 30, 2018 at 11:17 pm

    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!

    Reply
  179. Garlic Girl says

    August 6, 2018 at 1:39 am

    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.

    Reply
    • bakerbynature says

      August 6, 2018 at 12:30 pm

      So happy to hear it!

      Reply
  180. Cathleen says

    August 14, 2018 at 9:40 pm

    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.

    Reply
  181. Kristina says

    August 15, 2018 at 1:04 am

    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.

    Reply
  182. Ann McGill says

    August 21, 2018 at 12:15 am

    This is so nice. Refreshing change from crumbed or battered fish. Flavor plus really enjoyed it. I served it with rice.

    Reply
  183. Jeanne says

    August 22, 2018 at 2:54 am

    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!!

    Reply
  184. Rebecca says

    August 26, 2018 at 7:56 pm

    Is there a specific dry white wine you like to use? Or any?

    Reply
  185. Joan Darrin says

    August 30, 2018 at 9:18 pm

    absolutely delicious! sharing with friends. so good.

    Reply
  186. Nabiya Anthony says

    September 6, 2018 at 4:09 am

    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!

    Reply
  187. Nadiyka says

    September 6, 2018 at 10:47 pm

    What is a pint of tomatoes? Is it 500g?
    I couldn’t find the answer

    Reply
  188. Karen Zywusko says

    October 12, 2018 at 12:28 am

    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.

    Reply
  189. Kate says

    October 14, 2018 at 9:42 pm

    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! 😉

    Reply
  190. Bree says

    October 17, 2018 at 12:17 am

    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!

    Reply
  191. Vera George says

    November 27, 2018 at 12:09 am

    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!

    Reply
  192. jazell says

    November 28, 2018 at 1:24 pm

    very nice and delicious recipe . . i willmake this again

    Reply
  193. Aida says

    December 4, 2018 at 2:20 pm

    The sauce taste really good, we finished it all with the steam rice. Thanks for sharing!

    Reply
  194. Michelle says

    December 31, 2018 at 2:15 am

    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!

    Reply
  195. Maira Nutrition says

    January 3, 2019 at 2:38 am

    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

    Reply
  196. Michelle D. says

    January 9, 2019 at 5:16 pm

    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 🙂

    Reply
  197. Terry says

    January 15, 2019 at 7:21 pm

    Does anyone know the nutritional balue? It appears blank

    Reply
  198. Michelle says

    January 23, 2019 at 1:27 pm

    I never comment on recipes but this is AMAZING! So flavorful! Will be making over and over again.

    Reply
  199. Lisa says

    January 27, 2019 at 9:05 pm

    Oh! Pesto would be good too.

    Reply
  200. Lorraine Weldrick says

    January 29, 2019 at 6:23 pm

    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.

    Reply
  201. Kate says

    January 30, 2019 at 1:21 am

    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.

    Reply
  202. Lisa says

    January 31, 2019 at 12:15 am

    Absolutely delicious I doubled the sauce and poured it over linguine. Yum yum so good. Thx for sharing.

    Reply
  203. Syd says

    February 1, 2019 at 11:28 pm

    This was so delicious! I will definitely be making this again.

    Reply
  204. Anna says

    February 3, 2019 at 1:18 pm

    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!

    Reply
  205. Mona says

    February 3, 2019 at 8:01 pm

    Awesome tasting. Quick and easy

    Reply
  206. Sandra says

    February 5, 2019 at 11:45 am

    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!

    Reply
  207. Latoya says

    February 7, 2019 at 10:06 pm

    This looks delicious! I can’t wait to try this recipe out!

    Reply
  208. Carrie S. says

    February 13, 2019 at 2:01 am

    This recipe is simply delicious! Quick, easy, and full of flavor!

    Reply
  209. Debbie Comesanas says

    February 16, 2019 at 12:32 am

    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.

    Reply
  210. Kim says

    February 18, 2019 at 4:49 pm

    Delicious! I added sea scallops also. I love garlic so I added a few more cloves . I also added fresh parsley to the sauce .

    Reply
  211. Marisa says

    February 23, 2019 at 11:26 pm

    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

    Reply
  212. Lydia says

    February 26, 2019 at 12:44 am

    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!

    Reply
  213. Sue Jakoblich says

    March 4, 2019 at 9:16 pm

    This was delicious. My husband, who does not like anything new, loved it. So quick too.

    Reply
  214. Beth says

    March 10, 2019 at 6:14 am

    Loved the recipe! I’m a huge basil and garlic fan.
    I did use tilapia instead of cod and it was delicious

    Reply
  215. Lani says

    March 12, 2019 at 6:18 pm

    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!

    Reply
  216. Sara says

    March 13, 2019 at 6:36 pm

    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.

    Reply
  217. Kim says

    March 16, 2019 at 1:32 am

    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.

    Reply
  218. sherri mclean says

    March 17, 2019 at 3:29 pm

    This is our “go to” recipe for cod. My husband does NOT want me to use any other recipe. Yay! LOVE it!

    Reply
    • bakerbynature says

      March 24, 2019 at 12:07 pm

      That’s so awesome to hear! Thank you for letting me know how much you’re enjoying this recipe 🙂 Made my day!

      Reply
  219. cathy smogolski says

    March 19, 2019 at 11:27 pm

    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.

    Reply
    • bakerbynature says

      March 24, 2019 at 12:01 pm

      So happy you and your husband enjoyed this recipe, Cathy!

      Reply
  220. Maria V says

    April 6, 2019 at 1:02 pm

    Really loved this recipe…..
    Thank you so much!!!!! (:

    Reply
  221. Karl says

    April 7, 2019 at 8:46 am

    Looks so scrummy , simple and quick to make

    Reply
  222. Lynn says

    April 10, 2019 at 1:17 am

    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!

    Reply
  223. Morris Esformes says

    April 12, 2019 at 2:34 pm

    Making this tonight – looks incredible. Have a special evening planned and this is perfect.

    Reply
  224. Diana says

    April 17, 2019 at 12:48 am

    This is our 5 Star go to for halibut – family and friends love it and the bread dipping takes it to 6 Star

    Reply
  225. CD says

    April 22, 2019 at 4:28 pm

    This looks amazing! I can’t wait to try it!

    Reply
  226. Diane says

    April 22, 2019 at 6:09 pm

    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

    Reply
  227. DOnna says

    April 27, 2019 at 12:29 pm

    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.

    Reply
  228. Raquel Howell says

    April 29, 2019 at 1:02 am

    Just made this and it is so good! Will definitely make it again. Very easy and tasty

    Reply
  229. Ian says

    May 4, 2019 at 9:32 am

    Great dish, fantastic flavours. An instant hit!!!!

    Reply
  230. Stephanie says

    May 22, 2019 at 3:12 am

    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.

    Reply
  231. Chantal says

    May 23, 2019 at 2:33 pm

    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.

    Reply
  232. Becky says

    May 24, 2019 at 2:54 pm

    This was absolutely delicious! Thank you for a wonderful recipe.

    Reply
  233. betty boobs says

    May 28, 2019 at 4:44 am

    having this for the 2nd time with chips loved it added more garlic

    Reply
  234. Kimberly r Anderson says

    June 16, 2019 at 12:17 am

    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 ; )

    Reply
    • Kimberly r Anderson says

      June 16, 2019 at 12:18 am

      Lol I meant to give 5 stars but didn’t click fast enough and I hit submit. Whoops!

      Reply
  235. Ray says

    June 23, 2019 at 5:26 pm

    I added some sliced green olives, some butter, and smoked salt. It was very good.

    Reply
  236. Amanda says

    June 30, 2019 at 10:44 pm

    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!!!

    Reply
  237. Beth says

    July 1, 2019 at 11:19 am

    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!

    Reply
  238. Jess says

    July 11, 2019 at 10:45 pm

    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!!

    Reply
  239. sherri mclean says

    July 17, 2019 at 12:57 pm

    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!

    Reply
  240. Evans says

    July 30, 2019 at 9:12 am

    Looks so yummy. Will try this recipe today.

    Reply
  241. D says

    August 19, 2019 at 2:46 am

    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.

    Reply
  242. Cool Cranberrry says

    August 21, 2019 at 3:44 pm

    Ashley, thanks! Made this last night so quick, easy and tasty!

    Reply
  243. Toots says

    August 28, 2019 at 10:35 pm

    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!

    Reply
  244. Juan says

    September 7, 2019 at 4:21 pm

    Great!!!!

    Reply
  245. Malik says

    September 12, 2019 at 9:59 am

    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.

    Reply
  246. Claire says

    September 13, 2019 at 11:51 pm

    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

    Reply
  247. Robbin says

    September 27, 2019 at 11:52 pm

    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.

    Reply
  248. Hazel says

    October 10, 2019 at 1:25 am

    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.

    Reply
  249. Sandy says

    October 13, 2019 at 2:24 am

    Made this recipe tonight.. it came out delicious… thank you.. so easy to follow the recipe.

    Reply
  250. Christal says

    October 20, 2019 at 10:37 pm

    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.

    Reply
  251. Julie says

    October 24, 2019 at 12:28 am

    We made this last night and loved it! My husband literally licked his plate and finished mine too!

    Reply
  252. Lou says

    November 1, 2019 at 7:33 pm

    I would use 1tablespoon of lemon juice not2.

    Reply
  253. Carma McMichen says

    November 12, 2019 at 11:30 pm

    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.

    Reply
  254. Danielle says

    November 27, 2019 at 11:08 pm

    Outstanding!!!!

    Reply
  255. sylvia says

    December 14, 2019 at 8:15 pm

    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

    Reply
  256. Carla says

    January 5, 2020 at 3:25 pm

    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.

    Reply
  257. Lee Moore says

    February 4, 2020 at 7:25 am

    Yummy and made it several times but put a few strands of Saffron to steep in the white wine before using it.

    Reply
  258. Kelly says

    February 17, 2020 at 10:27 pm

    Amazing sauce! DO NOT USE FROZEN COD!

    Reply
  259. Carol says

    February 18, 2020 at 3:25 am

    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.
    Thank you

    Reply
  260. Deb says

    March 16, 2020 at 10:11 pm

    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.

    Reply
  261. Paul Melgoza says

    March 28, 2020 at 12:56 am

    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.

    Reply
  262. Erin B says

    March 31, 2020 at 11:37 pm

    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.

    Reply
  263. Geri says

    April 18, 2020 at 9:41 pm

    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.

    Reply
  264. Debbie says

    April 20, 2020 at 5:45 pm

    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.

    Reply
  265. Laura Harrel says

    April 24, 2020 at 2:50 am

    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!

    Reply
  266. Em says

    April 29, 2020 at 11:27 pm

    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!!

    Reply
    • bakerbynature says

      April 30, 2020 at 2:02 pm

      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.

      Reply
  267. Eve says

    May 3, 2020 at 11:53 pm

    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

    Reply
  268. Tania says

    May 7, 2020 at 1:34 pm

    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!!!!

    Reply
  269. Jacqueline says

    May 9, 2020 at 11:08 pm

    Absolutely outstanding!

    Reply
  270. Millie says

    May 11, 2020 at 10:44 pm

    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.

    Reply
  271. Erin says

    May 19, 2020 at 1:18 am

    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

    Reply
  272. ERICA says

    May 23, 2020 at 6:41 pm

    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!! 🙂

    Reply
  273. Lorine says

    May 29, 2020 at 2:33 pm

    Hi, made this last night, it was delicious! I will definitely be making this again.

    Reply
  274. Nan B says

    May 29, 2020 at 10:03 pm

    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.

    Reply
  275. K. Garman says

    June 1, 2020 at 10:39 pm

    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!

    Reply
  276. Jill Baer says

    June 4, 2020 at 12:57 am

    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.

    Reply
    • Jill Baer says

      June 4, 2020 at 12:59 am

      I meant to give it five stars but missed that part somehow

      Reply
  277. Seemi says

    June 10, 2020 at 5:19 pm

    Turned out absolutely delicious. Simple and easy to follow recipe. Definitely going to make it again

    Reply
  278. Dee says

    June 18, 2020 at 7:07 pm

    Hi all!
    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

    Reply
  279. Victoria says

    June 22, 2020 at 1:28 am

    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.

    Reply
  280. Lori says

    July 3, 2020 at 10:16 pm

    This wax amazing! The white wine, fresh basil, garlic and tomatoes were a perfect compliment to the cod!!

    Reply
  281. Mandi says

    July 8, 2020 at 1:32 am

    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.

    Reply
  282. T says

    July 18, 2020 at 2:25 pm

    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!

    Reply
  283. Barbara Jones says

    July 26, 2020 at 7:35 pm

    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.

    Reply
  284. Joan says

    July 29, 2020 at 4:57 pm

    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.

    Reply
  285. Debbie says

    July 29, 2020 at 8:18 pm

    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

    Reply
  286. Sheila says

    August 3, 2020 at 11:43 pm

    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!

    Reply
  287. Bevin Hansell says

    August 5, 2020 at 1:43 am

    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.

    Reply
  288. RG says

    August 8, 2020 at 3:02 am

    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.

    Reply
  289. Kim H says

    August 15, 2020 at 10:04 pm

    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!

    Reply
  290. Daniele says

    August 21, 2020 at 9:56 pm

    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.

    Reply
  291. K Snow says

    August 24, 2020 at 3:34 am

    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)

    Reply
  292. Crystal Mehrens says

    August 24, 2020 at 5:32 pm

    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

    Reply
  293. Jacqueline says

    August 26, 2020 at 12:21 am

    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!

    Reply
  294. Desiree says

    September 5, 2020 at 4:19 am

    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.

    Reply
  295. Kathy says

    September 7, 2020 at 1:43 pm

    Awesome recipe! Made exactly as written. Thank you

    Reply
  296. Yvette says

    September 16, 2020 at 6:44 pm

    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!!

    Reply
  297. PS says

    September 20, 2020 at 1:28 pm

    A wonderful recipe. The fish came out perfect! Definitely a keeper.

    Reply
  298. Susan M Ziegler says

    September 22, 2020 at 1:54 am

    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.

    Reply
  299. Dawn says

    September 24, 2020 at 1:05 am

    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.

    Reply
  300. Maria Fernandez says

    September 26, 2020 at 2:07 am

    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!

    Reply
  301. Michael J. says

    November 3, 2020 at 7:27 pm

    The result looks delicious. Beautiful. I will definitely try this one.

    Reply
  302. Maggie Kallion says

    November 14, 2020 at 12:20 am

    Just made this and very delicious. This will be a fav for sure.

    Reply
  303. best cod says

    December 15, 2020 at 2:30 pm

    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!

    Reply
  304. Kristen McCutcheon says

    December 21, 2020 at 5:54 pm

    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!!

    Reply
  305. Claire says

    January 18, 2021 at 4:51 pm

    How many calories in a serving? what is the portion of a serving?

    Reply
  306. St says

    November 8, 2020 at 9:58 pm

    We made this with fresh walleye we caught at Lake Erie and it was delicious! If I could post a picture o would!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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