Pan-seared Cod In White Wine Tomato Basil Sauce Recipe

You know that feeling when you want to whip up something that feels fancy but doesn’t require a degree in culinary arts? Yeah, I’ve been there too. And that’s exactly how this Pan-Seared Cod in White Wine Tomato Basil Sauce became one of my go-to weeknight dinners. It’s deceptively simple but tastes like it took hours to make. The sauce alone—made from juicy cherry tomatoes, fresh basil, and a splash of dry white wine—has a fresh, zesty vibe that perfectly complements the flaky, mild cod. Whether you’re cooking for yourself or looking to impress someone special, this dish always delivers.

I first stumbled across a version of this recipe on a spontaneous summer night when I had a pint of cherry tomatoes that were on the verge of becoming overripe and a lonely bottle of white wine sitting in my fridge. And trust me, once that garlic started sizzling, filling my kitchen with the kind of aroma that makes you immediately hungry, I knew this was going to be a winner. Now, it’s a staple in my dinner rotation. Plus, it’s one of those meals where every bite feels like a burst of sunshine, thanks to that bright tomato-basil sauce!

Pan-seared Cod In White Wine Tomato Basil Sauce Recipe

🍅 Why this cod dish is worth every bite!

There are a couple of reasons why this dish stands out. First off, let’s talk flavor. The combination of the fresh, slightly tangy white wine tomato basil sauce with the buttery, tender cod is a match made in heaven. It’s that perfect balance of light and hearty, making it great for any season. But what makes this recipe even better is that it comes together in under 30 minutes, making it totally achievable on a busy weeknight or for a last-minute dinner party. And if you’re like me and love recipes that feel effortless but look (and taste!) like you’ve gone the extra mile, this one checks all the boxes.

A little background on the magic of Mediterranean flavors

This recipe draws on classic Mediterranean flavors—bright, simple, and wholesome. Tomatoes, olive oil, basil, and lemon all play key roles in Mediterranean cuisine, where fresh, seasonal ingredients are king. You’ll often find variations of tomato-based sauces paired with fish throughout Italy and Greece, both regions that love to highlight the natural flavors of fresh seafood. Over time, dishes like this have evolved, with modern twists like the inclusion of red pepper flakes for a little heat or using white wine to deglaze the pan and add complexity. The simplicity and versatility of this dish are why it’s remained a favorite of mine.

Let’s talk ingredients: freshness is key

For a dish this simple, ingredient quality really matters! Here’s a breakdown of the key players:

  • Cod: Cod is perfect for this recipe because of its mild flavor and flaky texture. If you can’t find fresh cod, no worries—halibut or haddock will do the trick. Just make sure your fillets are thick and firm. I also like to pat the fish dry with paper towels before cooking to get that golden-brown sear.
  • Cherry tomatoes: These little gems bring a pop of sweetness and juiciness to the sauce. If cherry tomatoes aren’t in season, you can use grape tomatoes or even canned whole tomatoes. But fresh is best here—especially when they blister and release their juices.
  • Basil: Fresh basil brings that signature herbaceous flavor that really ties the sauce together. You could substitute with fresh parsley if basil is hard to come by, but it will alter the flavor slightly.
  • White wine: A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal here. It adds depth and acidity to the sauce. If you prefer to skip the alcohol, you can swap it for chicken broth or vegetable stock, but you’ll lose a bit of that complexity.
  • Garlic and lemon: These two ingredients are essential in brightening the dish. The garlic adds that classic savory base while the lemon juice and zest give the sauce a zippy, fresh kick.
Pan-seared Cod In White Wine Tomato Basil Sauce Recipe

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you really only need a few kitchen essentials. I like to keep things simple (less cleanup is always a win!):

  • Large sauté pan: The bigger, the better for this sauce, as you want room for the tomatoes to spread out and cook evenly.
  • Nonstick skillet: A nonstick skillet is key for the cod to prevent sticking and ensure you get that beautiful golden crust.
  • Tongs or fish spatula: When flipping delicate fish like cod, a fish spatula or tongs are your best friend. They give you better control and help avoid any “oops, it broke!” moments.

Step-by-step: my foolproof method (and what I’ve learned the hard way)

  1. Sauté the aromatics: Start by heating your olive oil over medium heat in a large pan. When the oil’s shimmering (not smoking!), toss in the garlic and crushed red pepper flakes. Cook for just about a minute—this step is where the flavor-building begins. Keep an eye on the garlic—it should be fragrant but not browned, or you risk a bitter sauce.
  2. Cook the tomatoes: Next, add your halved cherry tomatoes to the pan. This is where patience pays off. Let the tomatoes cook down for about 8-12 minutes. You want them to soften and blister but still hold their shape. I’ve found that stirring them occasionally helps them release their juices without breaking apart too much.
  3. Deglaze with wine: Once the tomatoes are looking good, pour in the white wine. The pan might sizzle and steam up—that’s a good sign! Use a spoon to scrape up any bits stuck to the bottom of the pan (those are flavor gold). Let the wine reduce slightly, about 2-3 minutes.
  4. Finish the sauce: Stir in the fresh basil, lemon juice, lemon zest, salt, sugar, and pepper. Taste and adjust as you go. Too tangy? Add a pinch more sugar. Too bland? A little extra salt or lemon juice will fix that.
  5. Pan-sear the cod: While the sauce is hanging out, heat another tablespoon of olive oil in a nonstick skillet over medium heat. Season the cod fillets generously with salt and pepper on both sides. Place the fillets in the pan and cook for 3-4 minutes on each side. You want a nice golden crust, but be gentle when flipping! Overcooking the cod can make it dry, so aim for just cooked through.
  6. Bring it all together: Once the cod is perfectly seared, pour the warm sauce over the fish and let everything simmer together for a minute. This lets the flavors marry and ensures every bite of cod is infused with that delicious sauce.
Pan-seared Cod In White Wine Tomato Basil Sauce Recipe

Experimenting with variations: how I’ve made this recipe my own

I love how flexible this dish is! Here are a few tweaks I’ve played with over time:

  • Vegan twist: Swap the cod for tofu or even thick slices of eggplant, and skip the wine for veggie broth. The sauce is so flavorful that you won’t miss the fish!
  • Gluten-free: No changes needed here! The dish is naturally gluten-free as is.
  • Spicy kick: If you’re like me and enjoy a little heat, add more crushed red pepper flakes, or even toss in some sliced fresh chili for an extra kick.
  • Seasonal swaps: In the summer, I love adding a handful of zucchini or bell peppers to the sauce for extra veggies. In the cooler months, roasted butternut squash works surprisingly well!

Serving up this cod like a pro

When it comes to presentation, I’m all about keeping it simple. Serve the cod right out of the pan with the sauce spooned generously on top. I love to sprinkle a bit of fresh basil or parsley over everything for a pop of color. As for sides, this dish pairs beautifully with a crusty baguette (perfect for soaking up the sauce), a light arugula salad, or even some roasted potatoes if you’re feeling a bit indulgent.

What to drink with it? Let’s talk pairings

Naturally, I reach for the same white wine I used in the sauce to sip alongside this meal. A crisp Sauvignon Blanc or a dry Pinot Grigio works wonders here. If you’re a fan of red wine, a light-bodied Pinot Noir is a good option that won’t overpower the delicate flavors. And for a non-alcoholic option, sparkling water with a squeeze of lemon keeps things light and refreshing.

Storing and reheating leftovers

If you’ve got leftovers (which, in my house, is rare!), you can store the cod and sauce in an airtight container in the fridge for up to 2 days. To reheat, I suggest gently warming it in a pan over low heat to keep the cod from drying out. Avoid the microwave if possible, as it can make the fish rubbery. The sauce tends to thicken in the fridge, so add a splash of water or broth to loosen it up when reheating.

Scaling up or down

This recipe is easily adjustable. If you’re cooking for two, just halve the sauce ingredients and use two fillets. The cooking time remains the same. And if you’re feeding a crowd, you can double the sauce without much hassle. Just make sure your pan is large enough to fit everything!

Pan-seared Cod In White Wine Tomato Basil Sauce Recipe

FAQs

Can I use frozen cod?
Absolutely! Just make sure to thaw the fillets completely and pat them dry before cooking to get that golden-brown sear.

What can I substitute for white wine?
Chicken broth or vegetable broth works great, though you’ll lose a bit of the acidity that the wine brings.

How do I know when the cod is done?
The cod should flake easily with a fork, and the internal temperature should reach 145°F. If it still looks translucent, give it another minute or two.

Can I use a different type of fish?
Definitely! Halibut, haddock, or even salmon would be delicious substitutes.

Is this recipe freezer-friendly?
The sauce can be frozen for up to 2 months, but the cod is best enjoyed fresh. If you freeze the sauce, just thaw it in the fridge overnight before reheating.

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Pan-seared Cod In White Wine Tomato Basil Sauce Recipe

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Try this simple yet flavorful pan-seared cod recipe with a zesty white wine tomato basil sauce. Ready in under 30 minutes!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

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
  • 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

  • Sauté the aromatics: Start by heating your olive oil over medium heat in a large pan. When the oil’s shimmering (not smoking!), toss in the garlic and crushed red pepper flakes. Cook for just about a minute—this step is where the flavor-building begins. Keep an eye on the garlic—it should be fragrant but not browned, or you risk a bitter sauce.
  • Cook the tomatoes: Next, add your halved cherry tomatoes to the pan. This is where patience pays off. Let the tomatoes cook down for about 8-12 minutes. You want them to soften and blister but still hold their shape. I’ve found that stirring them occasionally helps them release their juices without breaking apart too much.
  • Deglaze with wine: Once the tomatoes are looking good, pour in the white wine. The pan might sizzle and steam up—that’s a good sign! Use a spoon to scrape up any bits stuck to the bottom of the pan (those are flavor gold). Let the wine reduce slightly, about 2-3 minutes.
  • Finish the sauce: Stir in the fresh basil, lemon juice, lemon zest, salt, sugar, and pepper. Taste and adjust as you go. Too tangy? Add a pinch more sugar. Too bland? A little extra salt or lemon juice will fix that.
  • Pan-sear the cod: While the sauce is hanging out, heat another tablespoon of olive oil in a nonstick skillet over medium heat. Season the cod fillets generously with salt and pepper on both sides. Place the fillets in the pan and cook for 3-4 minutes on each side. You want a nice golden crust, but be gentle when flipping! Overcooking the cod can make it dry, so aim for just cooked through.
  • Bring it all together: Once the cod is perfectly seared, pour the warm sauce over the fish and let everything simmer together for a minute. This lets the flavors marry and ensures every bite of cod is infused with that delicious sauce.

Notes

Serving up this cod like a pro

When it comes to presentation, I’m all about keeping it simple. Serve the cod right out of the pan with the sauce spooned generously on top. I love to sprinkle a bit of fresh basil or parsley over everything for a pop of color. As for sides, this dish pairs beautifully with a crusty baguette (perfect for soaking up the sauce), a light arugula salad, or even some roasted potatoes if you’re feeling a bit indulgent.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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