This Pan-Fried Cod in Tomato Basil Sauce was a hit! Don’t let “Pan-Fried” worry you if you are trying to avoid fried foods because this cod is cooked in a nonstick skillet with about a tablespoon of olive oil. Yes! That is all, and that was for 4 filets. This recipe is easy and so quick!
The tomatoes I used in the sauce were from my garden. I was so happy to finally get a few cherry tomatoes. Honestly, the fresh summer tomatoes just added so much to this sauce.
I wanted to serve it with something to soak up the delicious wine and tomato sauce and my rice pilaf was just perfect. Here’s the link for my rice pilaf. https://the2spoons.com/yummy-rice-pilaf-perfect-side-dish/
I think cod is really hard to get flavor into it so I took the cod filets out of the freezer, placed them in a dish and added enough Italian Dressing to marinate them. I allowed them to remain on my counter for about an hour or so until they started to thaw out, then I placed them into the refrigerator to finish thawing. If I had thought to do that in the morning I could have allowed them to thaw in the refrigerator the entire time.
The cod I used was from Sam’s Club. It was the Wild Pacific Cod https://www.samsclub.com/sams/pacific-cod-3-lb/prod21001020.ip. I always have really good luck with seafood from Sam’s Club if I can’t find fresh.
So Good! Quick Pan-Fried Cod in Tomato Basil Sauce & Rice Pilaf
You could use different types of fish for this recipe. You could use catfish, halibut, even shrimp would work beautifully! Hope you try this recipe!
Pan-Fried Cod in Tomato Basil Sauce
Ingredients
For the Tomato Basil Sauce
- 2 tbsp extra virgin olive oil
- 1/2 tsp crushed red pepper flakes (optional)
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, cut in half
- 1/4 cup white wine (I used Pinot Grigio)
- 2 tbsp fresh lemon juice
- zest of one lemon
- 1 tbsp unsalted butter
- salt and pepper to taste
For the Cod
- 1-2 tbsp extra virgin olive oil
- 4 cod filets
- 1 cup Bottled Italian Salad Dressing
- salt and pepper
Instructions
For the Tomato Basil Sauce
- Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring or tossing occasionally, until they're soft and blistered, but still hold their shape, about 10 minutes depending on the size of your tomatoes. Add in the white wine, and allow to reduce. Add the lemon juice, lemon zest, salt, and pepper to taste and simmer for a couple of minutes. Add the basil. Transfer the sauce into a bowl and set aside. (if you are making the sauce ahead and will not be using soon, don't add the basil until you are serving)
For the Cod
- If the cod is fresh not frozen, place in a pan and add the Italian Dressing. Place in the refrigerator for at least an our up to 4 hours. If the cod is frozen and you are cooking it the same day remove from the freezer, place in a pan with the Italian Dressing and allow to sit at room temperature until the cod begins to thaw. At that time place in the refrigerator and allow to completely thaw. If you planned ahead, you can place the frozen cod with the Italian Dressing in the refrigerator overnight. Heat the oil in a large nonstick sauté pan over medium heat. Remove the cod from the Italian Dressing and pat dry. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes per side.
- If you are serving with my rice pilaf, place a serving of the rice on a plate, top with the cod, then top with the tomato basil sauce, dividing among all 4 plates or two if you are making 2 servings with this recipe.
Where did you get the seasoning for the rice pilaf
Hi, Doris
I just saw that you had messaged on my website! Thank you! I think you got my message via my FB page. Let me know if you have more questions. Really good recipe. Allen said it was really good!! That’s something!