Pan-Seared Cod in Tomato + White Wine Sauce
Want a dinner that feels special but is easy to make? This one-pan pan-seared cod in a tomato and white wine sauce delivers bold, layered flavors with minimal fuss. It looks and tastes like a restaurant dish, yet comes together quickly on the stovetop.
Rachel’s Notes
Tomato purée is thicker and richer than tomato sauce because it’s cooked and strained. Check the label — pure tomato purée should list only tomatoes.
If you don’t have white wine, substitute an equal amount of chicken or vegetable broth. The wine is primarily used to deglaze the pan and deepen the sauce’s flavor; the alcohol cooks off during simmering.
Avoid “cooking wine” — use a dry white wine you would drink for best results.
Serving suggestions
Serve this cod over steamed brown rice or quinoa, and pair with roasted or steamed vegetables such as Parmesan roasted broccoli.
Makes 4 servings.
Ingredients
- 2 tbsp olive oil, ghee, or avocado oil
- 3 cloves garlic, finely minced
- 1/2 tsp crushed red pepper flakes
- 2 Roma tomatoes, diced
- 1 pint cherry tomatoes, halved
- 1 cup tomato purée
- 1/4 cup dry white wine (or broth)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp fresh ground black pepper, or to taste
- 1/2 cup fresh basil, finely chopped
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
For the cod:
- 2 tbsp olive oil or avocado oil
- 1 1/2 lbs cod, or four 6-ounce fillets
- Sea salt and pepper
Instructions
1. Pat cod fillets dry and season lightly with sea salt and pepper.
2. Heat 2 tablespoons oil or ghee in a large skillet over medium-high heat. Add the fillets and cook without moving them for about 2–3 minutes per side, until lightly golden and just cooked through. Remove the fish and set aside.
3. In the same pan, add the remaining oil and heat over medium-high. Add the minced garlic and sauté until fragrant, about 1–2 minutes.
4. Stir in the crushed red pepper flakes, diced Roma tomatoes, halved cherry tomatoes, tomato purée, and white wine (or broth). Season with sea salt and pepper to taste.
5. Reduce the heat to low, cover, and simmer for about 8 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
6. Add the chopped basil, lemon juice, and lemon zest. Cook for another 1–2 minutes to meld the flavors.
7. Return the cod to the skillet and spoon the hot sauce over each fillet. Warm through briefly, then serve immediately.
8. Enjoy right away with your chosen side dishes.
❤ Rachel
