This White Wine Cod with Tomato Sauce is made with fresh cod, cherry tomatoes, white wine, lemon, butter, and red pepper flakes.
This is a super fast and easy cod recipe if you are looking for an Italian style cod. It does VERY well with risotto. Yesterday, we decided to go to Cassidys Fish Market on Long Island Beach, New Jersey and asked what the freshest fish was. Apparently they had just caught the Cod that morning so we decided to make a white wine tomato basil cod. It was SPECTACULAR. So then we headed over to the country farmers market where they had artisanal cherry tomatoes, all different yellow and red colors. They were beautiful, so we took a pint.
For a pan seared cod, it is best to use a thicker piece, especially because it is a pan fried dish. Our fish fillet actually came where some pieces were thin and the base of it was thick. I ended up cutting and separating them since the thinner pieces needed a lower cooking time compared to the thicker pieces. The cod is very delicate, so it is important to use a good spatula or a fish spatula, as it will break when you do. Definitely use a non-stick skillet as well.
What wine should I use?
When you cook wine for this dish, it is best to use a Pinot Grigio or a sauvignon blanc.
How to make White Wine Cod
Start by making the sauce. In a large saucepan over medium heat, add the butter until it melts and then the red pepper flakes and the garlic for 1 minutes. Add the tomatoes and cook until they start blistering but still intact, about 7-10 minutes. Add the white wine and wait until it simmers. Remove the saucepan from the heat and stir in the lemon juice, lemon zest, basil, salt, and pepper. Remove the sauce into a bowl.
With a paper towel, remove excess moistures from he cod. Add the salt and pepper on it 15 minutes before. On medium high heat in the same pan, add the olive oil and wait until the oil heats up. Place the cod in and let them cook for about 3-6 minutes on each side, depending on the thickness of the cod. You have to see the bottom of the cod start to caramelize. Using the thin metal fish spatula, carefully lift the fish from the pan and flip it. It is best to use a non-stick pan for this. When the fish is ready, lower heat and add the sauce back into the pan and spoon over sauce for 1 minute. You may needs to tilt the pan to do this.
Serve and enjoy!
Other dishes to enjoy
- COD FISH TACOS WITH CORN SLAW AND SPICY MAYO
- BAKED CAJUN COD
- WHITE WINE SALMON WITH BLISTERED TOMATOES