Ingredients
Scale
Here’s what you’ll need to create this delicious dish:
- 4 cod fillets (about 6 oz each): The main protein. Cod is mild, flaky, and perfect for this dish.
- 2 tablespoons olive oil: For pan-searing the cod. It helps get a nice golden crust on the fish.
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio): The base of the sauce, adding depth and acidity.
- 1 (14.5 oz) can diced tomatoes (or fresh tomatoes, chopped): For the sauce. The tomatoes bring acidity and sweetness.
- 1/2 cup chicken broth: Adds richness to the sauce without overpowering the delicate fish.
- 3 cloves garlic (minced): Garlic is a must for a savory, aromatic base.
- 1/2 teaspoon dried oregano: Adds a slight herby flavor to the sauce.
- 1/2 teaspoon red pepper flakes (optional): For a little kick in the sauce.
- 1/4 cup fresh basil (chopped): Fresh basil is key for that fragrant, summery flavor.
- Salt and pepper to taste: For seasoning.
- Lemon wedges (for serving): A squeeze of lemon at the end adds a refreshing zest.
Instructions
White Wine Tomato Basil Sauce:
- Prepare the Cod:
- Start by patting the cod fillets dry with paper towels. This helps achieve a nice sear on the fish. Season each fillet generously with salt and pepper on both sides. Set aside.
- Sear the Cod:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the cod fillets in the pan.
- Let the fillets cook for 3-4 minutes on the first side without moving them. This will give the cod a beautiful golden crust.
- Gently flip the fillets over and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the cod from the skillet and set aside on a plate.
- If your skillet is getting too dry, you can add a little more oil before making the sauce.
- Make the Sauce:
- In the same skillet, add the minced garlic. Cook it for about 30 seconds, just until fragrant. Be careful not to burn it!
- Pour in the white wine and let it simmer for 1-2 minutes, allowing the wine to reduce by half. This will concentrate the flavor and cook off the alcohol.
- Add the diced tomatoes (with their juice) and chicken broth to the skillet. Stir to combine, then sprinkle in the oregano, red pepper flakes (if using), and a pinch of salt and pepper. Bring the sauce to a simmer and let it cook for about 5-7 minutes, until the sauce thickens slightly and the flavors meld together.
- Finish the Dish:
- Once the sauce is ready, return the cod fillets to the skillet. Spoon the sauce over the fish and let it simmer for an additional 3-4 minutes, just to warm the fish through and allow it to soak up the flavors of the sauce.
- Stir in the chopped fresh basil and give it a final taste—adjust the seasoning if needed.
- Serve:
- Serve the cod fillets with plenty of that rich white wine tomato basil sauce spooned over the top. A squeeze of fresh lemon juice just before serving brightens everything up!
- I love pairing this dish with a side of rice to soak up the sauce, or you can serve it with some crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 15g
- Carbohydrates: 15g
- Protein: 30g