Pan Seared Cod with Tomato Basil Sauce

There’s something about the combination of tender, flaky cod and a bright, garlicky tomato basil sauce that just hits the spot. It’s one of those recipes that feels fancy enough for a weekend dinner but is easy enough to whip up on a busy weeknight. I first made this dish on a whim when I had a pint of cherry tomatoes that were just a little too ripe. Rather than tossing them in a salad, I decided to simmer them with garlic, olive oil, and basil, and the result was magical! Paired with pan-seared cod, this sauce is a light yet satisfying meal that’ll have you dreaming of summer, no matter the season.

this RECIPE

A quick story about how this recipe became a staple in my kitchen

I’ll never forget the first time I tried making this pan-seared cod dish. I was hosting a last-minute dinner for friends, and I didn’t have much in the fridge aside from some fresh cod and a bunch of cherry tomatoes I’d picked up at the farmer’s market earlier that day. I’m not one to panic in the kitchen (okay, maybe a little), but I was definitely scrambling to make something delicious. I quickly threw together a simple tomato sauce with what I had on hand—garlic, basil, lemon juice—and hoped for the best. When my friends took that first bite, there was a collective “Wow!” from the table. It was such a hit that it’s now become one of my go-to recipes, especially when I want to impress with minimal effort.

Where this dish comes from: a Mediterranean-inspired delight

Cod has been a favorite in kitchens across the world, especially in Mediterranean countries, where seafood is often paired with fresh, seasonal ingredients. The combination of olive oil, garlic, tomatoes, and fresh herbs like basil gives this dish a distinctly Mediterranean feel, even though it’s not tied to one specific region. Cod itself is a versatile fish that has been enjoyed for centuries in various forms, from the classic British fish and chips to rich Portuguese stews. This recipe is a lighter take, highlighting the freshness of the fish and the vibrant flavors of summer.

Let’s talk ingredients: the essentials and a few creative swaps

The magic of this recipe is in its simplicity, but each ingredient plays a crucial role in bringing the dish to life.

• Cod: The star of the show! Cod is a lean, flaky white fish that’s mild in flavor, making it the perfect canvas for the tomato basil sauce. If you can’t find cod, you can substitute it with another white fish like haddock or even halibut. Make sure to choose fresh fillets that are firm to the touch and have a slight sheen.
• Cherry tomatoes: Sweet and juicy, these little gems add a pop of color and flavor to the dish. If cherry tomatoes aren’t in season, grape tomatoes or even diced Roma tomatoes can work. I’ve found that roasting the tomatoes slightly enhances their sweetness and brings out their natural flavors.
• Basil: Fresh basil is key here, lending a beautiful herbal note to the sauce. If you’re out of basil, fresh parsley or even a pinch of dried oregano can be used in a pinch, though basil is the real game-changer.
• Garlic: This dish wouldn’t be the same without garlic! Its rich, savory flavor ties the sauce together. If you’re a garlic lover like me, feel free to add an extra clove.
• Lemon: The fresh lemon juice and zest brighten the sauce and add a hint of acidity that perfectly complements the sweetness of the tomatoes and the richness of the cod. You could swap lemon for lime for a twist, but the classic lemon really elevates the dish.
• olive oil virgin: Use a good-quality extra virgin olive oil for sautéing the garlic and tomatoes—it adds a smooth, slightly peppery flavor that enhances the whole dish.

Essential kitchen gear: what to have on hand

To make this dish come together smoothly, there are a few tools I find indispensable:

• A large sauté pan: You’ll need a good-sized sauté pan to cook the tomato basil sauce. Non-stick is nice, but a stainless steel pan works just as well for a deeper caramelization on the tomatoes.
• A nonstick skillet: For the cod, a nonstick skillet is ideal for getting that golden, crispy sear without the fish sticking. If you don’t have a nonstick skillet, you can use cast iron, but make sure to use enough oil and be patient when flipping!
• A fish spatula: This may sound specific, but a fish spatula is a game-changer when cooking delicate fillets. Its thin, flexible design allows you to flip the fish without it falling apart. If you don’t have one, a regular spatula will do—just be gentle!

Step-by-step: my foolproof method for pan-searing cod

Cooking cod can be a little tricky, but with a few tips and some patience, you’ll get that perfect sear every time. Let’s go step by step!

1. Start with the sauce: Heat the olive oil in a large sauté pan over medium heat. Once warm, toss in the crushed red pepper flakes and minced garlic. (Careful not to let the garlic brown! It can go from fragrant to bitter very quickly). After about a minute, add the cherry tomatoes. Stir them occasionally as they soften and blister—this takes about 8 to 12 minutes.
2. Add the flavor boosters: Once the tomatoes are soft but still holding their shape, stir in the basil, lemon juice, zest, salt, sugar, and pepper. Let everything cook together for another couple of minutes, tasting and adjusting the seasoning as needed. Then, transfer the sauce to a bowl and set it aside. This way, the cod has the spotlight.
3. Sear the cod: Heat some olive oil in a nonstick skillet over medium heat. Pat your cod fillets dry with paper towels—this is key to getting a good sear! Season both sides with salt and pepper. Once the oil is hot, gently place the cod in the pan. Don’t touch it for about 3 minutes! You want the fish to get a nice golden crust. Then, carefully flip the fillets and cook for another 3 to 4 minutes, until the fish is opaque and flakes easily with a fork.
4. Finish with the sauce: Pour the tomato basil sauce over the cod, let it warm for a minute, and you’re ready to serve!

Mix it up: variations and adaptations for every palate

This dish is wonderfully versatile, and I’ve played around with it a lot over the years. Here are some of my favorite tweaks:

• For a spicier kick: Add a bit more crushed red pepper flakes or a dash of cayenne to the sauce for some heat.
• Make it gluten-free: This recipe is naturally gluten-free as written, but if you want to bulk up the meal, serve the cod over gluten-free pasta or quinoa.
• Try a vegan version: If you have any vegetarians or vegans in your group, you can substitute the cod with grilled tofu or tempeh. The tomato basil sauce pairs just as well with plant-based proteins.
• Seasonal swap: In the winter months, I’ve used canned fire-roasted tomatoes instead of fresh cherry tomatoes, and it still tastes amazing. You can also throw in some chopped kale or spinach to the sauce for an extra dose of greens.

How to serve and present your dish like a pro

When serving pan-seared cod, I love to plate it on a bed of couscous or lightly sautéed greens. Drizzle a little extra olive oil over the top for a silky finish, and garnish with a few fresh basil leaves to make the colors pop. If you’re feeling fancy, a lemon wedge on the side adds a bright visual (and extra flavor).

What to drink

For a refreshing drink pairing, I suggest a sparkling lemon water or a crisp, iced green tea with a hint of mint. The citrusy notes in both drinks complement the lemon in the sauce beautifully. If you’re a fan of kombucha, a ginger or lemon-flavored variety would be perfect for cutting through the richness of the fish.

Storing leftovers: keeping the flavors fresh

If you happen to have leftovers (though I doubt you will!), you can store the cod and sauce in an airtight container in the fridge for up to 2 days. When reheating, be gentle—overcooking the cod can make it dry. I recommend reheating it slowly in a skillet over low heat, just until warmed through.

Scaling up or down: adjusting for a crowd

This recipe is easy to scale up or down, depending on how many people you’re feeding. If you’re cooking for two, just halve the sauce ingredients and use two fillets of cod. For a larger crowd, simply double the sauce and cook the cod in batches to avoid overcrowding the pan (which can prevent that golden sear).

Common issues (and how to avoid them)

• The cod sticks to the pan: This usually happens if the pan isn’t hot enough or if the cod wasn’t dry before hitting the skillet. Make sure to pat the fish dry thoroughly and give the oil time to heat up before adding the fillets.
• The sauce is too acidic: If your sauce tastes a bit too tangy, add a pinch more sugar or even a small drizzle of honey to balance it out.

Ready to dive into dinner?

This pan-seared cod with tomato basil sauce is a delightful meal that looks impressive but is so simple to make. Whether you’re cooking for yourself or hosting friends, I guarantee it’ll become a favorite in your kitchen too. Give it a try, and don’t be afraid to put your own spin on it. Cooking is all about experimenting and making each dish your own!

FAQ

1. Can I use frozen cod?
Yes! Just make sure to thaw it completely and pat it dry before cooking to ensure a good sear.

2. How do I know when the cod is done?
Cod is done when it’s opaque and flakes easily with a fork. It typically takes about 7-8 minutes total.

3. What can I serve this with?
It pairs well with rice, couscous, or a light green salad.

4. Can I make the sauce ahead of time?
Definitely! The sauce can be made a day ahead and stored in the fridge. Just reheat it gently before serving.

5. How spicy is this dish?
The crushed red pepper flakes add a mild heat, but you can adjust the spice level to your liking.

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