Seared Cod with Tomato Basil Sauce Recipe
Introduction
Seared cod with tomato basil sauce is a simple yet elegant dish that combines tender, flaky fish with a vibrant, aromatic sauce. This recipe highlights fresh Mediterranean flavors that are perfect for a weeknight dinner or special occasion.
Ingredients
- 4 cod fillets (about 6 oz / 170 g each), skinless and boneless
- ¼ cup all-purpose flour, for light dusting
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved (preferably multicolored)
- ½ cup vegetable broth (or fish stock for deeper flavor)
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Optional: a pinch of chili flakes or a drizzle of balsamic vinegar for depth
Instructions
- Step 1: Pat the cod fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. Lightly dust each fillet with flour, shaking off the excess.
- Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the cod fillets gently in the pan without overcrowding. Sear for 3–4 minutes per side until golden brown. Remove cod and set aside on a warm plate.
- Step 3: In the same skillet, add the chopped onion and sauté for about 3 minutes until softened. Add minced garlic and cook for 30 seconds more. Toss in the cherry tomatoes and cook for 5–7 minutes until they blister and release juices.
- Step 4: Pour in the vegetable broth and stir, scraping up browned bits from the pan. Simmer over medium heat until the sauce reduces by half and thickens slightly, about 5 minutes. Stir in half of the chopped basil.
- Step 5: Return the seared cod fillets to the skillet, nestling them into the sauce. Spoon sauce over the top, cover, and simmer on low for 5–7 minutes until the cod is cooked through and flaky.
- Step 6: Remove from heat and sprinkle the remaining basil over the cod. Adjust seasoning with extra salt or lemon juice if desired. Serve the cod fillets with the tomato-basil sauce spooned over, garnished with extra basil and a drizzle of olive oil.
Tips & Variations
- Use a fine-mesh sieve to dust the flour evenly over the fish to avoid clumps and ensure a crisp crust.
- Add a splash of balsamic vinegar or a pinch of sugar with the tomatoes to balance acidity and enhance sweetness.
- For a richer sauce, stir in a teaspoon of butter during the simmering stage.
- Substitute cherry tomatoes with diced ripe plum tomatoes if cherry tomatoes are unavailable.
- Serve with crusty bread, herbed rice, or roasted vegetables for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the cod, or warm in the microwave in short intervals. The sauce may thicken upon storage; add a splash of broth or water when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cod fillets for this recipe?
Yes, frozen cod can be used. Make sure to thaw completely and pat dry before seasoning and cooking to achieve the best sear and texture.
What can I substitute for vegetable broth in the sauce?
You can use fish stock, chicken broth, or even water if needed. Fish stock will add more depth of flavor, while water keeps it neutral.
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Seared Cod with Tomato Basil Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Seared Cod with Tomato Basil Sauce is a delightful Mediterranean-inspired dish featuring tender cod fillets lightly dusted with flour and seared to golden perfection. The fillets are then nestled into a vibrant sauce made from blistered cherry tomatoes, aromatic garlic and onions, and fresh basil, simmered to create a rich and flavorful complement. This recipe delivers a perfect balance of savory, tangy, and fresh flavors in a simple yet elegant seafood entree.
Ingredients
Scale
For the Cod and Coating
- 4 cod fillets (about 6 oz / 170 g each), skinless and boneless
- ¼ cup all-purpose flour, for light dusting
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
For the Tomato Basil Sauce
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved (preferably multicolored)
- ½ cup vegetable broth (or fish stock for deeper flavor)
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
- Optional: a pinch of chili flakes or a drizzle of balsamic vinegar for depth
Instructions
- Prepare the Cod — The Golden Foundation: Pat the cod fillets dry with paper towels to remove excess moisture, ensuring a perfect golden crust when searing. Season both sides generously with salt and freshly ground black pepper. Lightly dust each fillet with all-purpose flour, shaking off any excess to avoid clumps. Using a fine-mesh sieve to dust the flour evenly is recommended for a professional finish.
- Sear the Cod — Lock in the Tender Juiciness: Heat the olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Place the cod fillets gently into the pan, ensuring they are not overcrowded—cook in batches if necessary. Sear each side for 3–4 minutes, turning carefully with a fish spatula, until they develop a golden brown crust and release easily from the pan. Remove the seared cod and set aside on a warm plate to rest.
- Build the Aromatic Base — The Heart of the Mediterranean: In the same skillet, without cleaning it, add the chopped onion. Sauté for about 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they blister and release their juices, forming a rustic aromatic sauce. Optionally add a splash of balsamic vinegar or a pinch of sugar to balance acidity.
- Simmer the Sauce — Infuse and Deepen the Flavors: Pour in the vegetable broth, scraping up any browned bits on the pan’s bottom. Bring to a gentle simmer over medium heat and reduce the sauce by half, about 5 minutes, so it thickens and flavors meld. Stir in half of the chopped basil for a fresh, aromatic burst. Optionally add a teaspoon of butter for a velvety finish.
- Return the Cod — The Perfect Union: Nestle the seared cod fillets carefully back into the skillet with the simmering tomato-basil sauce, spooning some sauce over each piece. Cover and simmer on low heat for 5–7 minutes until the cod is tender, flaky, and cooked through (internal temperature of 145°F / 63°C).
- Finish and Serve — Bright, Fresh, and Elegant: Remove from heat and sprinkle the remaining fresh basil on top for fragrance. Adjust seasoning with salt or a squeeze of lemon juice if desired. Plate the cod fillets and spoon the tomato-basil sauce generously over them. Garnish with a drizzle of extra virgin olive oil and fresh basil leaves. Serve immediately with crusty bread, herbed rice, or roasted vegetables.
Notes
- Patting the cod dry before flouring ensures a crispy sear and prevents steaming.
- Do not move the fish while searing to allow a golden crust to form properly.
- The browned bits left in the pan after searing add immense flavor to the sauce; don’t clean the pan before making the sauce.
- Using fish stock instead of vegetable broth will deepen the seafood flavor in the sauce.
- For a touch of heat, add a pinch of chili flakes to the tomato sauce.
- You can add a teaspoon of butter to the sauce before returning the cod to give it a richer texture.
- Check the internal temperature of the cod to ensure it is cooked through but still moist and tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: cod recipe, seared cod, tomato basil sauce, Mediterranean fish dish, easy seafood dinner, healthy cod recipe, pan-seared fish, tomato sauce with basil
