Chef Bao

229 RECIPES

Simple recipes for everyday home cooking

Cod Fillet in Tomato Basil Sauce

For an easy week-night dinner that’s sure to please, give this delectable fish recipe a try. The mild flavor of lean, protein-rich, cod pairs beautifully with a simple yet flavorful blend of spices and seasonings in this aromatic basil tomato sauce, leaving your mouth watering for more!  

CUISINES: New American
LEVEL: EASY
SERVING: 2 People
TIME: 30 min
INGREDIENTS:
  • 3 clove Garlic
  • ½ oz Basil
  • 3.6 oz Cherry Tomatoes
  • 4 tbsp Olive Oil
  • 1 g Red Pepper Flakes
  • 0.5 cup White Wine
  • 2 tbsp Soy Sauce
  • to taste Salt
  • to taste Ground Black Pepper
  • ½ tsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1 tbsp Sugar
  • For the Fish
  • 1 lb Cod Fillets
  • 1 tbsp Olive Oil
  • to taste Salt [For Marinate]
  • to taste Ground Black Pepper [For Marinate]
  • tbsp Olive Oil [For Fish Sear]
DIRECTIONS:
Step 1
Step 1
Step 1
Finely mince the garlic and basil, and slice the cherry tomatoes in half.
Step 2
Step 2
Step 2
Heat 4 tablespoons of olive oil in a large pan over medium heat, and sauté garlic and red pepper flakes until aromatic.
Step 3
Step 3
Step 3
Add cherry tomatoes and cook for 1-2 minutes, until the tomatoes are soft but still hold their shape. Add in white wine, soy sauce, salt and black pepper, bring to a simmer over medium-low heat, then stir in lemon zest, lemon juice, sugar and minced basil.  Transfer the sauce into a bowl and set aside.
Step 4
Step 4
Step 4
Pat cod fillets dry with a paper towel. Use your fingers to rub both sides of the fillets with olive oil, and season with salt and black pepper.
Step 5
Step 5
Step 5
Heat 3 tablespoons of olive oil in a large pan over medium heat, place cod fillets into the pan, and sear each side for 4 minutes, until fish is firm to the touch and both sides are golden brown.
Step 6
Step 6
Step 6
Remove fillets with a thin metal spatula and arrange onto a plate.
Step 7
Step 7
Step 7
Spoon 2-3 tablespoons of tomato sauce over each fillet, top with fresh basil leaves, and serve.