Pan-Seared Cod with Sauce (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless cod fillets, about 6 oz each, 1-inch thick
02 - 1 tsp fine sea salt, divided
03 - ¾ tsp freshly ground black pepper, divided
04 - 2 Tbsp extra-light olive oil, plus more as needed

→ Sauce Ingredients

05 - ¼ cup unsalted butter (4 Tbsp)
06 - ¼ cup dry white wine
07 - 3 cups cherry or grape tomatoes
08 - 2 garlic cloves, minced (about 1 Tbsp)
09 - 2 Tbsp chopped fresh parsley or basil leaves, for garnish

# Instructions:

01 - Use paper towels to thoroughly pat dry the fish. Season the fillets all over with ¾ teaspoon of the salt and ½ teaspoon of the pepper.
02 - In a large nonstick, nonreactive skillet, heat the oil over medium-high heat. When the oil is simmering, add the fish top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side. Flip the fish, reduce the heat to medium, and continue cooking for 2 to 4 minutes, until the fish is seared on the second side, adding more oil if the skillet looks dry. The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°F. Transfer the fish to a plate and tent loosely with foil to keep warm.
03 - In the same skillet over medium-high heat, add the butter, wine, tomatoes, and garlic. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst. Season the sauce with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper, or to taste. Remove from heat.
04 - Add the fish back to the pan, and spoon the tomatoes and sauce over the top. Garnish with the basil and serve.

# Notes:

01 - You can substitute the white wine with chicken broth and 2 tsp of lemon juice.
02 - Cod can be replaced with halibut, sea bass, sole, grouper, or tilapia.
03 - For frozen cod fillets, thaw overnight and pat dry with a paper towel before cooking.

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