Pan-fried Cod with Tomato Basil White Wine Sauce

For 4 Persons


  • 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 3 cloves garlic, finely minced
  • 400g red and yellow cherry tomatoes, cut in half
  • ½ cup dry white wine
  • ½ cup fresh basil, finely chopped
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon fresh lemon zest
  • ½ teaspoon salt (more to taste)
  • 1 teaspoon granulated sugar
  • ¼ teaspoon fresh ground black pepper (more to taste)

For the Cod:

  • 2 tablespoons olive oil
  • 1½ pounds fresh cod
  • Salt and pepper


For the Tomato Basil White Wine Sauce:

Heat olive oil in a pan over medium heat.

Add crushed red pepper flakes and garlic, stir-fry for 1 minute, until garlic is fragrant.

Add the cherry tomatoes, stirring occasionally, around 10 minutes.

Add in the white wine, and wait for the sauce boil.

Add in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes.

Transfer the sauce into a bowl and set aside.

For the Cod:

Heat oil in a large pan over medium heat.

Pat the cod dry with paper towels.

Then season both sides of cod with salt and pepper.

Place cod in the pan and cook until golden brown, about 3 minutes.

Carefully flip the cod over and continue cooking for another 3 to 4 minutes.

Pour the tomato basil white wine sauce on the cod, let the sauce warm up for a minute, then remove from the pan and serve immediately.


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