I’ve been wanting to try a new fish recipe lately. I like breaded and fried cod in fish and chips, but I’m not sure I’ve ever tried it any other way. This recipe sounded like a delicious way to change that. And healthier since there is no breading or deep frying and a healthy dose of vegetables.
A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!
The fish counter at my local Publix grocery store had cod for about $15 per pound. I’m sure I could have found it frozen, but I prefer fresh when it’s available. And yes, it did smell fishy, especially while it cooked. Keep some Febreze on hand, LOL!
The rest of the ingredients were easy to find, although I did have to substitute grape tomatoes for the cherry tomatoes. I’ve read they can be a little more tart than the cherry tomatoes the recipe called for.
The timing for this recipe was right on, and the directions were very easy to follow. I had it prepped, cooked and plated in exactly 40 minutes. Not bad at all!
The author’s warning about the fish being delicate cannot be overstated (in her original post). I could see it beginning to flake apart before I even turned it! I’m not sure how I managed to keep it from falling apart when I flipped and served the filets, but I think using a non-stick pan and a large spatula helped. I wasn’t too worried, though, since the sauce probably would have hidden any breaks.