Pan-Seared Mediterranean Cod Tomato (Print View)
Seared cod fillets meet a zesty tomato basil sauce for a fresh Mediterranean-inspired dish.
# What You'll Need:
→ Sauce
01 -
2 tablespoons olive oil
02 -
1/4 teaspoon crushed red pepper flakes
03 -
3 large cloves garlic, finely minced
04 -
1 pint cherry tomatoes, halved
05 -
1/4 cup vegetable broth
06 -
3 tablespoons fresh lemon juice, divided
07 -
1/2 cup fresh basil, finely chopped
08 -
1/2 teaspoon fresh lemon zest
09 -
1/2 teaspoon salt, more to taste
10 -
1 teaspoon granulated sugar
11 -
1/4 teaspoon freshly ground black pepper, more to taste
→ Fish
12 -
1 1/2 pounds fresh cod, cut into 4 fillets
13 -
Additional salt and pepper, for seasoning
14 -
Olive oil, for pan-searing
# Directions:
01 -
Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add crushed red pepper flakes and minced garlic, and sauté for 1 minute until fragrant.
02 -
Add halved cherry tomatoes to the pan and cook, stirring occasionally, until tomatoes soften and blister, about 9 to 12 minutes.
03 -
Stir in the vegetable broth and 1 tablespoon lemon juice. Maintain a gentle simmer. Add basil, remaining lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes. Remove from heat and set aside.
04 -
Pat cod fillets dry and season on both sides with salt and black pepper. Heat a thin layer of olive oil in a separate nonstick pan over medium heat. Sear the cod for about 3 minutes on each side, until golden brown and just opaque throughout.
05 -
Transfer cod fillets to serving plates. Pour warm tomato basil sauce over the fish and serve immediately.
# Notes:
01 -
For best flavor, avoid overcooking cod to keep the fillets tender and flaky.