Pan-Seared Cod in Tomato Basil Sauce

This week, I’m sharing a delicious cod recipe that is perfect for summer dinners or gatherings! The tomatoes in the white wine sauce add a refreshing, summery flavor boost. And the recipe is super simple – it only takes 30 minutes. Enjoy!

Ingredients

For the Cod:

• 2 TBSP coconut oil
• 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
• Salt and pepper

For the White Wine Tomato Basil Sauce:

• 2 TBSP coconut oil
• 1/2 TSP crushed red pepper flakes
• 2 large cloves (or 3 smaller cloves) garlic, finely minced
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 TBSP fresh lemon juice
• 1/2 TSP fresh lemon zest
• 1/2 TSP salt (more to taste)
• 1/4 TSP fresh ground black pepper (more to taste)

Preparation Instructions

Preheat oven to 375 degrees (F).

For the White Wine Tomato Basil Sauce:
Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:
Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it’s cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.