Pin it
Nothing soothes the soul quite like flaky pan-seared cod paired with a vibrant tomato basil sauce. This Mediterranean style dish has become my reliable weeknight answer when I crave something both light and deeply satisfying. The mix of juicy cherry tomatoes and fresh basil lifts the mildness of cod, creating a meal that feels bright and special with minimal fuss.
I first threw this together when I returned from the market with arms full of basil and juicy tomatoes. Since then it is my go to whenever I want restaurant flavor at home with no stress.
Ingredients
- Olive oil: Lends richness and helps sear both the sauce and the cod choose extra virgin for best flavor
- Crushed red pepper flakes: Offer gentle heat adjust to taste
- Garlic: Brings signature Mediterranean depth use fresh and mince finely
- Cherry tomatoes: Break down quickly and burst with sweetness look for bright shiny skins
- Vegetable broth: Adds savory undertones choose low sodium for more control
- Fresh lemon juice: Wakes up the entire dish use just squeezed for best brightness
- Fresh basil: Gives the sauce its herbal lift pick perky leaves with no dark spots
- Fresh lemon zest: Provides citrus aroma zest only the yellow part to avoid bitterness
- Salt: Enhances every ingredient use sea salt or kosher, tasting as you go
- Granulated sugar: Balances acidity of tomatoes use just a touch
- Fresh ground black pepper: Adds gentle complexity use freshly cracked for best flavor
- Fresh cod: Takes center stage with its flaky texture buy fillets that are moist surfaced and mild smelling
- Extra salt and pepper for seasoning: Ensures perfectly seasoned cod
Step-by-Step Instructions
- Make the Flavor Base:
- Warm olive oil in a sauté pan over medium heat until it shimmers. Sprinkle in red pepper flakes and finely minced garlic. Stir gently for one minute to infuse the oil’s flavor without browning the garlic.
- Build the Tomato Sauce:
- Add halved cherry tomatoes to the pan. Stir and cook for nine to twelve minutes, letting the tomatoes soften and begin to blister. You want their skins to split and the juices to thicken into a chunky sauce.
- Simmer with Broth and Herbs:
- Pour in the vegetable broth and one tablespoon of lemon juice. Allow the mixture to simmer gently for just a few minutes. Next, mix in the chopped basil, the rest of the lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another two minutes, then remove from heat and set aside.
- Sear the Cod Fillets:
- Warm more olive oil in a separate nonstick or cast iron pan over medium heat. Season cod fillets generously with salt and pepper on both sides. Place fillets in the hot pan and cook until golden brown and just opaque in the center, about three minutes per side depending on thickness. Do not move them too early to allow a crisp crust to form.
- Plate and Serve:
- Spoon the tomato basil sauce generously over the seared cod fillets. Return the pan to low heat for one more minute to let the flavors meld. Serve immediately, garnished if you like with extra basil.
Pin it
The first time I made this I could not believe how the sweet tomatoes softened and blended with the basil. Every time I zest the lemon I think of summer days in my uncle’s kitchen where fresh herbs were always the secret ingredient.
Storage Tips
Let leftovers cool to room temperature then store in an airtight container in the fridge for up to two days. To freeze layer the fish and sauce in a covered dish making sure the sauce completely covers the cod to keep it moist. Thaw gently in the refrigerator and reheat slowly on the stove to maintain the flaky texture.
Ingredient Substitutions
If you do not have cod try halibut sole or even thick tilapia fillets they work beautifully with the sauce. In place of fresh basil use a smaller amount of good quality dried basil or swap with fresh parsley for a different herbal note. Chicken or seafood broth can replace vegetable broth for added layer of flavor.
Serving Suggestions
Serve with crusty bread for soaking up the sauce or over simple linguine for a heartier meal. For wine, a crisp white like Sauvignon Blanc or Pinot Grigio pairs perfectly. This dish also shines alongside warmed grains like couscous or a fresh arugula salad with lemon vinaigrette.
Cultural Context
This recipe borrows from classic southern European coastal cooking where fish and tomatoes are everyday fare. Many Italian and Greek seaside kitchens finish fresh catch with a similar bright sauce, proving you do not need much more than good produce and olive oil to create something memorable.
Pin it
Bright, fresh, and simple—this cod with tomato basil sauce will quickly become a weeknight favorite for both beginners and seasoned cooks alike.
Frequently Asked Questions
- → What type of cod works best?
Choose fresh, firm fillets for best results. Atlantic or Pacific cod are both suitable for pan-searing.
- → Can I substitute the cherry tomatoes?
Yes, grape tomatoes or chopped vine-ripened tomatoes work well if cherry tomatoes are unavailable.
- → Will dried basil work instead of fresh?
Fresh basil provides a brighter flavor, but 1 tablespoon of dried basil may be used in a pinch.
- → How do I prevent the cod from sticking?
Ensure the pan is hot and use enough olive oil. Let the fish sear before turning to avoid sticking.
- → Is this dish suitable for meal prep?
It's best enjoyed fresh, but leftovers can be refrigerated and gently reheated. Add more sauce if needed.