A Perfect Dish for Elegant Dinners or Casual Family Meals
This Pan Fried Cod With Tomatoes is a simple yet elegant dish that combines tender, flaky cod with the vibrant flavors of fresh tomatoes and garlic. Whether you’re hosting a dinner party or preparing a healthy weeknight meal, this recipe is sure to impress. The lightness of the cod paired with the bright, tangy tomatoes creates a satisfying and nutritious meal.
Making this dish from scratch is easy and requires only a few basic ingredients. The cod is pan-fried to crispy perfection, and the tomatoes add a burst of acidity and sweetness that complements the fish beautifully.
Ingredients:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Lemon wedges, for serving
Directions:
- Season the cod: Pat the cod fillets dry with a paper towel, then season both sides with salt and pepper.
- Pan-fry the cod: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cod fillets. Cook for 3-4 minutes on one side, without moving the fillets, until the bottom is golden and crispy. Flip and cook for another 2-3 minutes until the cod is cooked through and flakes easily with a fork. Remove from the pan and set aside.
- Cook the tomatoes: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
- Deglaze with wine (optional): If using, pour in the white wine and scrape any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- Finish the dish: Stir in the fresh basil, lemon juice, and red pepper flakes, if using. Return the cod fillets to the skillet, spooning the tomato mixture over the top. Cook for another 1-2 minutes to warm the fish through.
- Serve: Serve the cod with the tomato mixture on top, and garnish with lemon wedges.
When to Flip Pan-Fried Cod With Tomatoes
Flip the cod once, about 3-4 minutes into cooking, when the bottom is golden brown and crispy. Be careful not to flip too early, as the fish may stick to the pan if it’s not ready to turn.
How to Reheat Pan-Fried Cod With Tomatoes
To reheat the cod, place it in a preheated 300°F (150°C) oven for about 10 minutes, or until heated through. You can also reheat it in the microwave, but the oven method helps retain the crispy texture of the fish.
Can You Save Batter Pan Fried Cod With Tomatoes?
There’s no batter involved in this recipe, but if you have leftover tomato sauce, you can store it in an airtight container in the fridge for up to 3 days.
Can You Freeze Pan Fried Cod With Tomatoes?
While the cod is best enjoyed fresh, you can freeze it. Allow the cooked fish to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven.
Editor’s Note:
For an extra layer of flavor, try adding a tablespoon of capers or olives to the tomato mixture. You can also substitute the white wine with chicken broth if you prefer a non-alcoholic option. Serve this dish with crusty bread or a side of rice to soak up the delicious tomato sauce.
Nutrition Facts (per serving):
- Calories: 320 kcal
- Protein: 28g
- Fat: 14g
- Carbohydrates: 7g
- Sugar: 4g
- Sodium: 400mg
- Fiber: 2g
