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Sunday Suppers with Lunchbox Love – Pan-Seared Cod in White Wine Tomato Basil Sauce

I could not wait to post this for this week’s Sunday Supper! This was a delicious recipe I cooked this past week. I made a few modifications to the recipe that I added below. This recipe from Baker by Nature was bursting with flavor and was an absolute winner at our dinner table!

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Image from Baker by Nature

Ingredients

For the White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes (I just added a pinch of flakes because I didn’t want it too spicy for the little guys)
  • 2 large cloves (or 3 smaller cloves) garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • 1/4 cup dry white wine (I used chicken stock instead)
  • 1/2 cup fresh basil, finely chopped (Yum – I freeze basil in the Summer so I just grabbed a bunch from the freezer)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

For the White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
  • Salt and pepper

Instructions

  1. Preheat oven to 375 degrees (F).
  2. For the White Wine Tomato Basil Sauce: Heat oil in a large non-stick 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, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
  3. For the Cod: Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. 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.
  4. Pour the white wine tomato basil sauce over the cod and serve at once.

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