Pan-Seared Cod in White Wine Tomato Basil Sauce

Instructions

1. 1

   Season the cod fillets with salt and pepper on both sides.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Once the oil is hot, add the cod fillets and cook for about 4 minutes on one side until golden brown.

4. 4

   Carefully flip the cod fillets and cook for another 3 minutes on the other side. Remove the cod from the skillet and set aside.

5. 5

   In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

6. 6

   Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

7. 7

   Add the halved cherry tomatoes and cook for a couple of minutes until they start to soften.

8. 8

   Reduce the heat to low, and stir in the chopped basil leaves and unsalted butter until the butter is melted and the sauce is emulsified.

9. 9

   Return the cod fillets to the skillet and spoon the sauce over them.

10. 10

    Cook for another 1-2 minutes, until the cod is heated through and fully cooked.

11. 11

    Taste the sauce and adjust seasoning with salt and pepper if needed.

12. 12

    Serve the cod fillets with the white wine tomato basil sauce spooned over the top.