Okay, so we make this dish at least once per week. I almost always send a snap or instastory because 1. it looks so fancy (and I promise it isn’t) and 2. I love sharing what we’re cooking because it’s such a big part of my husband and I’s life.
HERE’S THE RECIPE:
Ingredients:
Sauce:
- 4 TBSP olive oil
- 5 large cloves garlic, chopped
- 1/2 – 1 tsp red pepper flakes (we use 1 tsp and it’s pretty hot)
- 2 pints cherry tomatoes, halved
- 1/2 cup dry white wine
- 1 cup basil, chopped
- Juice and zest of 1 lemon
- Salt+pepper to taste
- 1 Cod – cut into fillets
** side note: we’ve also made this with a combination of fish – Cod, Tilapia, Scallops, Shrimp. You can get creative.
Steps:
- Preheat oven to 375 degrees.
- In a medium pan, heat 2 tbsp olive oil medium/low.
- Add cherry tomatoes and red pepper flakes. Sautee until tomatoes are soft, but still holding their shape.
- Add chopped garlic and sautee until fragrant.
- Next, add the white wine, zest of one lemon, the juice of that lemon, and 3/4 cup of chopped basil (leave about 1/4 cup of basil for garnish). Simmer until desired consistency.
- While the sauce is simmering, prep the cod. Cut to desired size pieces (if needed), pat dry and salt+pepper both sides.
- In a second medium pan, heat the remaining 2 tbsp olive oil on medium/high heat.
- Sear the first side of the Cod. Once golden brown on side one, *carefully* flip+transfer the cod into the white wine and cherry tomato sauce. You’ll have to push back the cherry tomatoes so the cod sits flat in the pan.
- Cover cod with cherry tomato mixture and pop in the oven until cooked through at 145 degrees, about 5-10 minutes.
There ya have it! The official Pan Roasted Cod in White Wine and Cherry Tomato Sauce. I swear I could just make the sauce and eat with grilled french bread or tossed with homemade pasta. Seriously one of my favorites.
xo
SW
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