Ingredients
Method
- Pat the cod fillets dry with paper towels and season evenly with ¾ teaspoon salt and ½ teaspoon pepper.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Place the fillets in the skillet, top side down, and cook undisturbed for 3–4 minutes until golden brown.
- Flip the fish, reduce heat to medium, and cook for 2–4 minutes until opaque in the center and internal temperature reaches 145°F. Add more oil if pan is dry. Transfer fillets to a plate and loosely tent with foil.
- In the same skillet over medium-high heat, add butter, white wine, tomatoes, and garlic. Stir and scrape any browned bits, cooking for 3–4 minutes until the liquid reduces by half and tomatoes soften.
- Season the sauce with the remaining ¼ teaspoon salt and ¼ teaspoon pepper, or to taste. Remove from heat.
- Return the cod to the skillet and spoon the tomato sauce over the fillets. Garnish with parsley or basil.
Nutrition
Notes
This pan-seared cod is quick, tender, and flavorful. The white wine and tomato sauce elevates a simple fish fillet into an elegant, weeknight-friendly meal. Perfect over rice, pasta, or alongside a fresh salad.