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Pan-Roasted Cod with Cherry Tomato Pan Sauce Recipe

Pan-Roasted Cod with Cherry Tomato Pan Sauce

Thick cod fillets are seared in olive oil, finished in the oven, and topped with a quick white-wine cherry tomato pan sauce. Fresh lemon, butter, garlic, and herbs give this simple dinner remarkable flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cod
  • 4 fillets Skinless cod fillets, about 6 ounces each and 1 to 1 1/2 inches thick
  • 1/2 teaspoon, plus more for the sauce Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Pan Sauce
  • 2 tablespoons Extra-virgin olive oil, divided
  • 1 pint Cherry tomatoes, halved
  • 2 cloves Garlic, thinly sliced or minced
  • 1/2 cup Dry white wine
  • 2 tablespoons Unsalted butter
  • 1 tablespoon Fresh lemon juice
Finishing
  • 2 tablespoons Fresh parsley or basil, chopped
Optional
  • 1/4 teaspoon Red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Pat the cod thoroughly dry, then season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
  2. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the cod and sear for about 2 minutes per side, until lightly browned, then transfer the fish to a plate.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Add the halved cherry tomatoes and cook for 2 to 3 minutes, until they begin to soften and release their juices.
  4. Add the garlic and optional red-pepper flakes. Cook for about 30 seconds, stirring gently and taking care not to brown the garlic.
  5. Pour in the dry white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until the wine is slightly reduced.
  6. Return the cod to the skillet and transfer it to the oven. Roast for approximately 5 to 8 minutes, depending on thickness, until the fish is opaque, flakes easily, and reaches 145°F in the center.
  7. Remove the skillet from the oven and transfer the cod to serving plates. Stir the butter and lemon juice into the hot tomato sauce, then taste and adjust the salt and pepper.
  8. Spoon the glossy pan sauce over the cod and finish with the chopped parsley or basil. Serve immediately while the fish is hot and the sauce is fresh.

Notes

Pat the cod very dry before seasoning so it sears instead of steaming. Use a dry, crisp white wine such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Add the butter off the heat or just after removing the pan from the oven so the sauce stays glossy rather than greasy.