Why you’ll love this pan seared cod
This buttery soft pan-seared cod in a sweet and tart cherry tomato sauce will transform any non-fish lover into a fan! A one-skillet meal, it’s perfect for busy weeknights.
- Quick – With minimal prep time and a quick cooking time, this entire dish comes together in just 20 minutes!
- Flavorful – The luscious tomato sauce is really the star of the show, offering a bold, savory flavor that’s elevated with rich butter and given a boost of brightness thanks to the acidity of the wine.
- Versatile – This recipe can easily be served all on its own but also pairs well with a variety of sides for a filling dinner.
This easy cod recipe is fancy enough for date nights at home yet simple enough for an everyday meal. Plus, it leaves you plenty of time to whip up a side of mashed potatoes or rice and sip on a glass of wine!
Key Ingredient Notes
- Cod filets – Fresh or frozen cod will work. If using frozen, thaw fully before cooking.
- Kosher salt – I like to use coarse kosher salt to bring out the flavor of the cod.
- Black pepper helps enhance the flavors of the dish, adding extra depth.
- Olive oil – I use extra virgin olive oil to sear the cod, but any type of oil will work.
- Cherry tomatoes -For best results, use peak-season cherry tomatoes. If it’s not tomato season, don’t sweat it. The flavor of the cherry tomatoes will intensify as they cook!
- Garlic – For the best flavor, I recommend using whole garlic, and grating it yourself. However, if you’re in a pinch, pre-minced garlic will also work.
- White wine – Any white wine you drink will work. I like to use Sauvignon Blanc or Chardonnay. Read about cooking with wine for more options. Or, if you want an alcohol-free dish, feel free to use water or broth.
- Butter – Unsalted butter helps create a creamy smooth sauce. If you are using salted butter, adjust the amount of added salt.
How to pan sear cod filets
- Pat the cod filets dry with a paper towel, and season with salt and pepper on both sides.
- Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cod filets, and sear them until lightly brown.
- Flip the fish, and add the tomatoes. Then, continue to cook for about 5 minutes.
- Once the tomatoes soften and start to burst, use a meat thermometer to ensure that the internal temperature of the fish is at least 145°F. If you don’t have a thermometer, make sure the fish is white, opaque, and flakes easily with a fork. Transfer the fish to a clean plate.
- Add the wine and garlic to the skillet, and cook, allowing any excess liquid to evaporate. Then, stir in the butter.
- Add the fish back to the pan to warm. And enjoy!
Tip: Be careful not to overcook the cod, or it will turn out dry and rubbery!
Make-Ahead Tips
The great thing about pan-seared cod with cherry tomato sauce is that it comes together quickly. However, if you want to get a head start here are a few things you can do:
- Remove frozen cod from the freezer the night before so that it’s thawed and ready to go.
- Sear fresh cod, and refrigerate it for up to 3 days. When you’re ready to eat, prepare the tomato sauce as per the instructions, and warm the fish just until heated through.
Storing Tips
- Store leftover cod in the refrigerator in an airtight container for up to 3 days.
- Reheat cod over the stove or in the microwave. When using the microwave, cover the dish to prevent splatters and keep your microwave clean!
- Freezing is not recommended if you’ve used frozen cod as it may change the texture. If you used fresh cod freezing should be okay for up to 3 months. Thaw in the fridge overnight.
FAQs:
Yes, any fresh or frozen white fish filet such as tilapia, haddock, or white sea bass will work. Just note that the cooking time may vary slightly based on the type of fish and the size of your filets. So, keep an eye on it, and adjust as needed!
Make sure to pat your fish dry really well, and resist the urge to flip until it is nearly cooked through. Otherwise, it’s likely to break and stick to the pan!
If you can’t find cherry tomatoes, grape tomatoes offer a similar sweet flavor. Or, Roma tomatoes can be used as a substitute. Just make sure to stay away from diced canned tomatoes as they won’t break down into a silky sauce the same way fresh tomatoes do!
More Fish Recipes:
Pan-Seared Cod with Cherry Tomato Sauce
Ingredients
- 4 (4-6oz) cod filets Note 1
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pint cherry tomatoes Note 2
- 2 cloves garlic grated
- ¼ cup white wine or water
- 2 tablespoons unsalted butter
Instructions
- Thoroughly pad dry cod filets with paper towel. Salt and pepper on both sides.
- Preheat a large (12-inch) skillet over medium high heat. Add oil.
- Once the oil is shimmering, add cod fillets and sear them until lightly brown, about 3 minutes. Flip the fish over and add tomatoes. Cook for about 5 minutes.
- Once the tomatoes soften and start to burst, check the internal temperature of the fish. It should be at least 145°F. (TIP: Read the post below recipe for other ways to tell if fish is cooked.) Remove fish onto a clean plate.
- Add wine (or water) and garlic, and continue to cook the sauce for about 5 minutes. Excess liquid should evaporate, leaving the sauce thick and rich. Stir in butter.
- Add the fish back into the pan and let them warm up. And serve!
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover cod in the refrigerator in an airtight container for up to 3 days.
– Reheat cod over the stove or in the microwave. When using the microwave, cover the dish to prevent splatters and keep your microwave clean.
– Freezing is not recommended if you’ve used frozen cod as it may change the texture. If you used fresh cod freezing should be okay for up to 3 months. Thaw in the fridge overnight.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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