Pan-Seared Mediterranean Cod Tomato (Print Version)
# Ingredients:
→ For the Tomato Basil Sauce
01 -
2 tablespoons olive oil
02 -
1/4 teaspoon crushed red pepper flakes
03 -
3 large garlic cloves, finely minced
04 -
500 grams cherry tomatoes, sliced in half
05 -
60 millilitres vegetable broth
06 -
3 tablespoons fresh lemon juice, divided
07 -
15 grams fresh basil, finely chopped
08 -
1/2 teaspoon fresh lemon zest
09 -
1/2 teaspoon salt, plus more to taste
10 -
1 teaspoon granulated sugar
11 -
1/4 teaspoon freshly ground black pepper, plus more to taste
→ For the Cod
12 -
680 grams fresh cod, cut into 4 fillets
13 -
Additional salt and black pepper for seasoning
14 -
1 tablespoon olive oil, for pan-searing
# Instructions:
01 -
Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add red pepper flakes and minced garlic; sauté for 1 minute until fragrant.
02 -
Add halved cherry tomatoes to the pan. Cook, stirring occasionally, until softened and blistered, about 9 to 12 minutes.
03 -
Stir in vegetable broth and 1 tablespoon of lemon juice. Simmer gently for 2 minutes. Incorporate chopped basil, remaining lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes, then remove sauce from heat and set aside.
04 -
Pat cod fillets dry and season both sides with salt and black pepper. In a separate non-stick pan, heat 1 tablespoon olive oil over medium heat. Place cod fillets in the pan and cook until golden and opaque, about 3 minutes per side.
05 -
Transfer cod fillets to serving plates. Spoon the warm tomato basil sauce over the fillets, reheat for 1 minute if necessary, and serve immediately.
# Notes:
01 -
For richer flavour, use ripe cherry tomatoes and freshly squeezed lemon juice.