If you like cod recipes, you’ll love this easy recipe for pan-seared cod with white wine tomato basil sauce! The tomato sauce is brimming with flavor thanks to minced garlic, fresh lemon juice, fresh herbs, red pepper flakes, and white wine. Make the sauce, pan fry the cod fillets until they flake easily with a fork, then pour the sauce over the white fish. Ready in about 15 minutes.

The Queen of Cod Recipes

We love pretty much any white fish. But I have to say, of all the white fish varieties on the market, cod is the most popular fish in my household. Cod fillets are like a blank canvas for adding flavor, and fresh or frozen cod are also easy to find and quite affordable.

I have a ton of cod recipes in my recipe book and probably cook this white fish once a week. From fish tacos to fish and chips; we’ve made them all and are true cod lovers!

But this pan-seared cod with tomato basil sauce is definitely my favorite way to cook cod! Even my friends who usually don’t love fish recipes BEG me to make this. And it pairs great with almost anything: rice, pasta, potatoes, or veggies!

Let’s Cook Cod Fish: Top Tips for this White Fish!

Quick Cod Facts:

Cod is a commercial fish and it belongs to the family Gadidae. The two most common types of cod are Atlantic cod (which can live up to 20 years!) and Pacific cod. Most of these cod live in the North Atlantic or Pacific Ocean (gulf of alaska). There are catch limits on cod fish to ensure the waters stay populated.

• Because of the delicate nature of cod, use a non-stick pan or well-seasoned cast iron skillet. If the cod fish sticks, it will likely break apart when you try to flip it. It’ll still tastes delicious, but try to avoid breaking the cod fillets if you can.
• Don’t forget to season the cod filets with salt and pepper. You want to salt and pepper both sides of the cod fish to ensure they’re well seasoned.
• For the best taste, use olive oil. Canola oil or vegetable oil will technically work, but olive oil gives the best flavor.
• When possible, purchase thicker fillets of cod. And select middle pieces of the cod fish, if you can. White fish like cod flakes easily, so the thicker the pieces, the less likely it is to fall apart while cooking.
• Use paper towels to pat the cod dry. You want to remove as much moisture from the cod fillets as possible. But they’re delicate pieces of fish, so be gentle when you’re patting the fillets. 
• Heat the skillet over medium heat until the oil shimmers. If your pan doesn’t get hot enough, the cod fillets won’t properly pan-sear. Never add the fish to a cold pan. 
• Fresh cod filets are my personal favorite, but frozen cod can work. See all my tips for cooking and thawing frozen cod below.
• Cod cooks fast, so be sure not to over cook the fillet. It usually only takes about 3 to 4 minutes on each side, or until the filets of cod flake easily with a fork. Over cooked cod fish will be tough, so keep a close eye while they pan fry.

Tomato Sauce with Fresh Herbs

• I suggest using a wine that’s crisp and dry, such as Pinot Grigio or Sauvignon Blanc. It doesn’t need to be expensive, but I do suggest choosing a wine you’d drink.
• To make this fish recipe alcohol-free, choose a non-alcoholic white wine. You may also substitute an equal amount of chicken broth or vegetable broth.
• If you sub broth for wine, use low-sodium broth so you can control the saltiness. And consider adding a 1/2 teaspoon of white wine vinegar. This will mimic the tangy flavor that the wine would have added.
• Never sub the fresh minced garlic for garlic powder. Fresh garlic adds so much flavor to this sauce.
• Choose fresh basil that’s fragrant and has deeply green leaves. Fresh herbs will always add more flavor than dried, so don’t sub dried basil.
• Fresh parsley will NOT add the same flavor as basil. So while you’re welcome to add a teaspoon or two of fresh parsley for extra fresh herb flavor, do not sub one for the other.
• Select cherry tomatoes that are fresh and juicy. The juicier the tomatoes, the juicer the sauce will be. Dry tomatoes won’t yield much sauce. If it’s all you can find, double the quantity of tomatoes or wait until better tomatoes are in season.
• If you don’t love fresh lemon juice, cut the amount in half until you taste the sauce. You can always add more fresh lemon juice if needed.
• If you’re not a fan of spice, omit the red pepper flakes. You can always add a sprinkle of pepper flakes later if you change your mind.

Fresh Cod Fish vs Frozen Cod Fillets

• If you’re lucky enough to have easy access to locally caught fresh white fish, I suggest using fresh cod fillets. This way you can ask your fishmonger to help you choose the perfect cod fillets for this recipe! Remember, you want them thicker if possible.
• If fresh cod fish isn’t easily accessible, frozen cod will work just fine! Fully thaw the fillets before you cook the cod. This takes about 15 minutes if you place the fillets in a ziplock bag and run it under cold running water. Take care not to get the actual cod filets wet!
• Frozen fish often contains more water and moisture than fresh fish. So take extra care when patting them dry.
• Remove as much moisture from the frozen cod fish as possible before cooking. I usually let them sit between a few layers of paper towels for 15 minutes, then pat them dry.
• Frozen cod is just as delicious and nutritious as fresh fish. So next time you go to make your favorite fish recipe, you can feel good about using fresh or frozen.

Can I use a Different White Fish?

• Yes, you can pair this sauce with a different white fish! The cooking time will vary depending on the fish. So I suggest looking up the cook time for your preferred white fish and adapting it as needed.
• Some of my favorite white fishes are sea bass, haddock, flounder, sole, and halibut. Many readers have reported they love making this fish recipe using tilapia! Just remember, all these fish varieties will require different cooking times. My cook time estimate is only for cod fillets.
• If you’re not crazy about white fish, you could also pair this tomato basil sauce with pan-seared salmon or baked salmon. I usually bake my salmon at 425 degrees for 18 minutes. But use whatever baked salmon recipe you like best.
• Some readers have even reported pairing this sauce with chicken or shrimp! So at the end of the day, if you fall in love with this sauce, feel free to pair it with whatever protein you want. The sauce is even just delicious with bread.

If you love cod fish recipes 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… it’s always a hit with the whole family. Even my two year old loves this recipe. Especially when I serve it with my lemon, garlic, and parmesan asparagus.

More Cod Fish Recipes You’ll Love:

• Lemon, Garlic, and Thyme Baked Salmon
• Baked Cod Recipe with Puttanesca Sauce
• Lemon, Garlic, and Fresh Herb Baked Cod
• Mussels Recipe with White Wine Garlic Sauce

This post may contain affiliate links! I’ll be sharing my recipes for fish and chips and fish tacos soon, so keep your eyes peeled for those new cod recipes!

Pan-Seared Cod in White Wine Tomato Basil Sauce

Ashley Manila

If you like cod recipes, you'll love this easy recipe for pan-seared cod with white wine tomato basil sauce! The tomato sauce is brimming with flavor thanks to minced garlic, fresh lemon juice, fresh herbs, red pepper flakes, and white wine. Make the sauce, pan fry the cod fillets until they flake easily with a fork, then pour the sauce over the white fish. Ready in about 15 minutes!

4.94 from 458 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American, Seafood

Servings 4 servings

Ingredients

 

For the White Wine Tomato Basil Sauce:

• 2 tablespoons (28ml) olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves of garlic finely minced
• 1 pint juicy cherry tomatoes sliced in half
• 1/4 cup (57ml) dry white wine *add an extra 1/4 cup for a saucier sauce
• 1/2 cup fresh basil finely chopped
• 2 tablespoons (28ml) 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 (28ml) olive oil
• 1 and 1/2 pounds fresh cod cut into 4 fillets
• Salt and pepper

Instructions

 

For the White Wine Tomato Basil Sauce:

• In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant but not browned.
• Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 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. Taste and adjust seasoning as needed.
• Transfer the sauce into a bowl and set aside until needed.

For the Cod:

• Heat oil in a large nonstick pan or skillet over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
• Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
• Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

Video

Notes

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

Keyword cod recipes, cod, seafood, fish recipes

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