Buttery soft and flaky pan-seared cod with rich cherry tomato sauce – a quick and easy dinner recipe for busy weeknights. The luscious cherry tomato sauce pairs perfectly with mild cod. This’s the easiest way to cook cod!
How to pan sear a cod fish:
Cod cooks incredibly fast, so make sure to stay close to the stove while cooking cod.
- First, sear the cod filets in a preheated skillet on one side. Then turn them over and add cherry tomatoes. Once fish is cooked through, transfer them onto a clean plate.
- Add white wine and garlic, and continue to cook the sauce until thick and rich. Stir in butter.
- Put the fish back into the skillet. Let them warm up and serve!
Seriously, dinner couldn’t get any faster! And you’ll love this incredibly flavorful dish.
How to tell if cod is cooked:
- Use an instant thermometer to check the internal temperature. It should be at least 145°F.
- If you don’t have a thermometer, watch for the following cues:
- The color should change from translucent to opaque white.
- The texture should be super flaky. Use a fork and try to flake it off.
It’s important to not overcook cod fish, or they turn dry and rubbery!
What kind of wine to use:
You can use any kind of white wine you like to drink. Generally, I like to use Sauvignon Blanc or chardonnay. Read more tips about cooking with wine here.
What to serve with pan-seared cod:
Cod is incredibly versatile and pairs beautifully with pretty much anything!
- Instant Pot Pasta is perfect side, as pictured here.
- Quinoa is also great healthy option.
- Brown or white rice is great too!
Pan-Seared Cod with Cherry Tomato Sauce
- 4 (4-6oz) cod filets Note 1
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 2 cloves garlic grated
- 1/4 cup white wine or water
- 2 tablespoons unsalted butter
- Thoroughly pad dry cod filets with paper towel. Salt and pepper on both sides.
- Preheat a large (12-inch) skillet over medium high heat. Add oil.
- Once the oil is shimmering, add cod fillets and sear them until lightly brown, about 3 minutes. Flip the fish over and add tomatoes. Cook for about 5 minutes.
- Once the tomatoes soften and start to burst, check the internal temperature of the fish. It should be at least 145°F. (TIP: Read the post below recipe for other ways to tell if fish is cooked.) Remove fish onto a clean plate.
- Add wine (or water) and garlic, and continue to cook the sauce for about 5 minutes. Excess liquid should evaporate, leaving the sauce thick and rich. Stir in butter.
- Add the fish back into the pan and let them warm up. And serve!
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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