Pan Seared Cod in a White Wine Tomato Basil Sauce

Pan-seared Cod in a White Wine Tomato Basil Sauce makes for a quick Mediterranean-style dinner with minimal prep.

Pan sear the cod, then make a sauce from sautéing garlic and shallots, adding in white wine, cherry tomatoes, and fresh basil. It all comes together quickly for a delicious meal with whole ingredients.

This is a dish we have been making more and more lately when I crave a Mediterranean-style dinner, particularly a saucy tomato one. We typically have this with a salad and serve it over short-grain brown rice for a little more heft.

🛒 Ingredients

Below are the ingredients needed to make Pan Seared Cod in a White Wine Tomato Basil Sauce.

• Cod: Choose thicker (1 inch) pieces if possible.
• Salt: For seasoning the cod and drawing out excess water.
• Extra Virgin Avocado Oil or Extra Virgin Olive Oil: Extra virgin avocado oil has a slightly higher smoke point than extra virgin olive oil, but I have used extra virgin olive oil with success in this recipe.
• Butter: I use salted butter.
• Garlic and Shallot: Add flavor to the sauce, mince small so it disappears into the sauce.
• White Wine: Select a dry white wine that you like to drink. I use a dry Portuguese wine because it's not too expensive and I like how it tastes.
• Cherry Tomatoes: This sauce is great with cherry tomatoes. They are sweeter and lighter tasting. The most flavorful store-bought cherry tomatoes that I've found are sold under the brand name Hiiros at Costco and Whole Foods
• Fresh Basil: Fresh basil is preferable, but you can use dried basil (1 tsp) in a pinch.

See the recipe card below for full information on ingredients and quantities.

How to Make Pan Seared Cod in a White Wine Tomato Basil Sauce

Below are the step-by-step instructions for how to make Pan Seared Cod in a White Wine Tomato Basil Sauce.

Step 1. Prep and Sear the Cod: Cut the cod into 3- to 5-inch-long pieces. Rinse and pat dry. Season with salt on both sides and place in the fridge for 30 minutes to 1 hour to draw out excess moisture. Remove from the fridge and pat dry again. Let sit for 10-15 minutes.

Bring a large stainless steel sauté pan to medium-high heat. Add 2-3 tablespoons avocado or olive oil. Place the cod in the pan with the side that had the skin down. Let sit undisturbed for 5 minutes until a nice golden brown crust has formed.

When ready, the fish should release from the pan on its own without too much fighting with a spatula. Use a thin metal spatula to gently release the cod from the pan. It's okay if it sticks in one or two places. Turn the temperature down to low.

Add the butter and use a large spoon to baste the fish, scooping up the melted butter and oil and spooning it over the top of the fish to allow the top of the fish to finish cooking, about 1-2 minutes depending on the thickness of the fish. Remove the fish to a plate with the crispy pan seared side facing up.

Step 2. Shallot and Garlic: Bring the pan to just under medium heat (a setting of "4" out of "10"). Add another 1-2 tablespoons of oil and the shallot and sauté, stirring occasionally for 1-2 minutes. Add the garlic and sauté for 1 minute.

Step 3. White Wine: Add the white wine and allow to simmer for 5 minutes or until it no longer smells of wine.

Step 4. Add the Tomatoes: Add the tomatoes, stir, and cover for 10 minutes.

Step 5. Add the Basil: Remove the lid and add the basil and additional salt to taste. Stir and allow the sauce to reduce slightly, up to 5 minutes.

Step 6. Add the Cod: Place the cod, crispy side up in the sauce, and let it warm through, 1-2 minutes. Serve over brown rice, pasta, or on its own.

Tips for Pan Searing Cod

Cod is a versatile, flaky, and mild-tasting white fish. It works well in lots of dishes.

Cod can be tricky to pan-sear. It cooks quickly, and because it's flaky, it can start to fall apart easily.

• Thick Pieces: Choose 1-inch thick pieces. If you have thinner pieces, that’s fine too. Just reduce the cooking time to 1-2 minutes per side.
• Season with Salt: Season with salt, let sit for 30 minutes - 1 hour, then pat dry.
• High Heat: Pan sear at high heat, which helps keep the fish together under the thin crust.
• Sear the Side that Had the Skin Down: Sear by placing the side down that used to have the skin on it first. Wait until it's brown and crispy (i.e. don’t touch it at all while you’re waiting). The fish will release from the pan on its own (mostly) when it is ready, about 5 minutes. Its okay if it sticks in a few small spots.
• Stainless Steel Pan: Use a stainless steel pan rather than non-stick which will not hold up to high heat.
• Sear on One Side Only: Do not flip, but baste the tops of the fish with the hot oil and added butter.
• Fully Thaw If Using Frozen: If using frozen cod, place the frozen cod in the fridge overnight to defrost. Do not cook from frozen. Ensure that the cod is completely defrosted before cooking. Otherwise, it will cook unevenly and may be undercooked in the middle or overcooked on the outside.

What to Serve with Pan Seared Cod in a White Wine Tomato Basil Sauce

• Salad: Break up your dinner into two courses. Serve a simple green salad first, if you have the time and capacity. This can be as simple as some spinach, nuts, and cranberries, or a little more interesting like this Spanish Salad.
• Brown Rice: Make short-grain brown rice to go with the main course. The short grain more closely mimics the feel of pasta (though pasta is fine too) and goes well with this tomato sauce. It helps to make it a more filling dish.

💖 For Other Dinner Recipes, You May Love These:

If you tried this Pan Seared Cod in a White Wine Tomato Basil Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!