Pan-Seared Cod in White Wine Tomato Basil Sauce

Pan-Seared Cod in White Wine Tomato Basil Sauce might be a good recipe to expand your sauce recipe box. This recipe serves 4 and costs $4.31 per serving. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 241 calories, 32g of protein, and 8g of fat per serving. This recipe from Baker by Nature requires garlic, lemon zest, lemon juice, and ground pepper. 93444 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 99%, this dish is awesome. Similar recipes include Pan-Seared Cod with Basil Sauce, Pan-seared Cod With Basil Sauce, and Pan-Seared Filet Mignon with Red Bell Pepper, Tomato, and Basil Sauce.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 pint cherry tomatoes, sliced in half

1 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)

1/4 cup dry white wine

1/2 cup fresh basil, finely chopped

2 large cloves (or 3 smaller cloves) garlic, finely minced

1/4 teaspoon fresh ground black pepper (more to taste)

2 tablespoons fresh lemon juice

1/2 teaspoon fresh lemon zest

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon salt (more to taste)

Salt and pepper

Equipment:

frying pan

oven

Cooking instruction summary:

Preheat oven to 375 degrees (F).For the White Wine Tomato Basil Sauce:Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod:Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through. Pour the white wine tomato basil sauce over the cod and serve at once.

 

Step by step:

Preheat oven to 375 degrees (F).For the White Wine Tomato Basil Sauce

1. Heat oil in a large non-stick saute pan over medium heat.

2. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant.

3. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes.

4. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes.


Transfer the sauce into a bowl and set aside until needed. For the Cod

1. Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper.

2. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.

3. Pour the white wine tomato basil sauce over the cod and serve at once.


Nutrition Information:

Quickview
240k Calories
31g Protein
8g Total Fat
6g Carbs
41% Health Score
Limit These
Calories
240k
12%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
73mg
24%

Sodium
594mg
26%

Alcohol
1g
9%

Get Enough Of These
Protein
31g
63%

Selenium
57µg
82%

Vitamin C
32mg
40%

Phosphorus
386mg
39%

Potassium
1000mg
29%

Vitamin B6
0.55mg
28%

Vitamin B12
1µg
26%

Vitamin B3
4mg
21%

Vitamin K
20µg
20%

Vitamin E
2mg
19%

Vitamin A
880IU
18%

Magnesium
69mg
17%

Manganese
0.25mg
12%

Vitamin B1
0.18mg
12%

Vitamin D
1µg
10%

Iron
1mg
10%

Vitamin B2
0.15mg
9%

Copper
0.16mg
8%

Folate
31µg
8%

Zinc
1mg
7%

Calcium
52mg
5%

Vitamin B5
0.45mg
4%

Fiber
1g
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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