Mediterranean Pan Seared Cod
This easy Mediterranean pan seared cod recipe boasts juicy ripe tomatoes, briny olives and aromatic basil leaves in a delish wine pan sauce.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 oz cod filets ((4 6-ounce filets))
- 2 tsp kosher salt (divided)
- 1/2 tsp ground black pepper
- 3 tbsp olive oil (divided)
- 2 cloves garlic (minced)
- 1 lb colored cherry tomatoes (sliced in half)
- 15 oz black olives (drained)
- 1 lemon
- 1/3 cup dry white wine
- 1/2 cup basil leaves (chopped thin (chiffonade))
- 1/2 tsp red pepper flakes
Instructions
- 1
Place the sliced tomatoes, olives and zest from the lemon in a bowl. Season the cod on both sides with 1 tsp kosher salt and black pepper.
- 2
Heat a skillet over medium-high heat and add 1 tablespoon of oil. Add the garlic and saute 1 minute. Add the tomatoes, olives, lemon zest and juice from half the lemon (save remaining half for other use) and wine. Stir and cook 5 minutes as tomatoes break down and sauce reduces and thickens. Add the remaining teaspoon of salt, 1/2 the basil and red pepper flakes, cook another minute. Season to taste if needed. Remove from heat and pour into a bowl, set aside.
- 3
Add the remaining 2 tablespoons of oil to the skillet and cook the cod on both sides over medium heat, about 3-4 minutes per side depending on thickness of fish, until golden brown.
- 4
Pour tomato olive mixture over pan seared cod and heat through a minute. Serve immediately with remaining basil sprinkled on top.