Tender, flaky cod fillets are pan-seared until golden, then simmered in a light garlic tomato-basil sauce with juicy cherry tomatoes, lemon, and fresh herbs. This easy, flavorful dinner is perfect for a quick weeknight meal.
Recipe Details
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Cuisine: Mediterranean-inspired
Ingredients
For the Cod
4 cod fillets, about 5–6 oz each
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
Tomato-Basil Sauce
1 tablespoon olive oil
2 cups cherry or grape tomatoes, halved
3 cloves garlic, minced
¼ cup chicken broth, vegetable broth, or dry white wine
1 tablespoon fresh lemon juice
½ teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes, optional
¼ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ cup fresh basil, chopped
Optional Garnish
Fresh parsley
Extra basil
Lemon slices or wedges
Grated Parmesan, optional
Instructions
1. Prepare the Cod
Pat the cod fillets dry with paper towels. Removing excess moisture helps the fish develop a nice golden crust.
Season both sides with:
Salt
Black pepper
Paprika
Garlic powder
2. Sear the Cod
Heat the olive oil and butter in a large skillet over medium-high heat.
Once hot, carefully add the cod fillets.
Cook for approximately 3–4 minutes without moving them, until the bottoms are golden.
Gently flip and cook for another 2–4 minutes, depending on thickness.
Transfer the cod to a plate. It does not need to be fully cooked at this stage because it will finish in the sauce.
3. Cook the Tomatoes
In the same skillet, add 1 tablespoon olive oil if needed.
Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to soften and release their juices.
4. Add Garlic and Seasonings
Add the minced garlic, Italian seasoning, and red pepper flakes.
Cook for about 30 seconds, just until fragrant.
Be careful not to burn the garlic.
5. Make the Sauce
Pour in the chicken broth, vegetable broth, or white wine.
Add the lemon juice, salt, and black pepper.
Stir and scrape up any flavorful browned bits from the bottom of the skillet.
Let the sauce simmer for 2–3 minutes until slightly reduced.
6. Finish the Cod
Return the cod fillets to the skillet.
Spoon some of the tomatoes and sauce over the fish.
Reduce the heat to medium-low, cover loosely, and cook for another 2–4 minutes, or until the cod is opaque and flakes easily with a fork.
For food safety, the thickest part should reach 145°F (63°C).
7. Add Fresh Basil
Remove the skillet from the heat.
Sprinkle the chopped fresh basil over the cod and tomatoes.
Let the dish rest for 1–2 minutes so the basil becomes fragrant without losing its fresh flavor.
8. Serve
Plate the cod and spoon the warm tomato-basil sauce over each fillet.
Garnish with parsley, extra basil, and lemon wedges.
Tips for Perfect Pan-Seared Cod
Pat the fish dry: This helps create a golden crust instead of steaming the fish.
Don’t overcrowd the skillet: Cook in batches if necessary.
Use a wide spatula: Cod is delicate and can break easily when flipped.
Don’t overcook: Remove the fish as soon as it flakes easily.
Fresh basil goes in last: Adding it at the end keeps its flavor bright and fresh.
Use ripe tomatoes: Cherry or grape tomatoes provide the sweetest flavor.
What to Serve With Tomato Basil Cod
This dish is delicious with:
Roasted asparagus
Garlic green beans
Steamed broccoli
Zucchini noodles
Cauliflower rice
Rice or quinoa
Roasted baby potatoes
Mashed potatoes
Crusty bread to soak up the tomato sauce
A fresh Mediterranean salad
For a lower-carb meal, serve with zucchini noodles, cauliflower rice, or roasted vegetables.
Nut & Allergy Information
Peanuts: None in the basic recipe.
Tree nuts: None in the basic recipe.
Fish: Contains cod.
Dairy: Contains butter. Omit the butter or use a dairy-free alternative if needed.
Gluten: Naturally gluten-free if using gluten-free broth and seasonings.
Eggs: None in the basic recipe.
Soy: None intentionally, but check packaged broth and seasonings.
Sesame: None in the basic recipe.
Important Allergy Note
If preparing this recipe for someone with a severe food allergy, always check the labels of packaged ingredients and seasonings for possible allergens and cross-contact.
Recipe Q&A
Can I use frozen cod?
Yes. Thaw it completely in the refrigerator and pat it very dry before cooking.
Can I use another type of fish?
Yes. Halibut, haddock, tilapia, or another firm white fish can work well. Adjust the cooking time according to thickness.
Can I use canned tomatoes?
Yes. Use about 1½ cups diced tomatoes, including some of their juices.
Can I make this dairy-free?
Absolutely. Replace the butter with additional olive oil.
How do I know when cod is cooked?
The fish should be opaque and flake easily with a fork. The thickest part should reach 145°F (63°C).
Can I make it spicy?
Yes. Increase the red pepper flakes or add a little chopped fresh chili.
Can I prepare the sauce ahead of time?
Yes. The tomato sauce can be prepared a day ahead and refrigerated. Reheat it gently before adding freshly cooked cod.
How do I store leftovers?
Cool promptly and refrigerate in an airtight container for up to 2 days for best quality.
Can I reheat leftover cod?
Yes. Reheat gently in a covered skillet over low heat with a splash of broth or water to help prevent the fish from drying out.
Approximate Nutrition Per Serving
Calories: ~260
Protein: ~32 g
Carbohydrates: ~6 g
Fat: ~12 g
Fiber: ~1–2 g
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