Seared Cod in a Tomato and White Wine Sauce
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This delicious twenty minute meal comes together
from just a handful of ingredients, and yet the
pan-roasted cod is tender, moist and flavorful with a
fresh citrusy zing and loads of umami from the sweet
and savory tomato basil sauce.
1 tbsp Olive Oil
1/4 tsp Red Pepper Flakes
1 tbsp Minced Garlic
1 cup Snacking Tomatoes Sliced
1/4 c White Wine
1 tbsp Fresh Basil Chopped
1 tbsp Fresh Lemon Juice
1/4 tsp Fresh Lemon Zest
Pinch Salt, Pepper, Sugar
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Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking
Get the recipe:
Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren't in season, canned will do just fine.
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How to make Pan-seared Cod in Basil Tomato Wine Sauce.
Welcome to my channel, my name is Kay. This dish is perfect for date night or a crowd pleaser because it's full of flavor and lasts in the fridge for a few days in case you have leftovers, but most likely you won't because it's that good! If you like what you see please give it a thumbs up and subscribe to my channel. As always thank you for watching.
Ingredients:
- fresh Cod frozen would work too
- 2 or 3 cloves minced garlic
- desired amount of red pepper flakes
- 4 tablespoons of EVOO
- pint cherry tomatoes halves
- 1/4 cup white wine ( I used chardonney)
- handful of basil chopped
- zest of one lemon
- juice of two lemons ????
- salt & pepper for seasoning to taste
Pollock w/ White Wine, Tomato & Basil Sauce
Pan Seared salted Pollock in a white wine, tomato and basil sauce
Cod with Tomato Sauce | CLASSIC Recipe from Sevilla Spain
EPISODE 907 - How to Make Spanish Cod with Tomato Sauce | Bacalao con Tomate Recipe
FULL RECIPE HERE:
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How to cook the best Pan Seared Cod in White Wine Tomato Basil Sauce
How to cook the best Pan Seared Cod in White Wine Tomato Basil Sauce
Ingredients
For the White Wine Tomato Basil Sauce:
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves garlic, finely minced
1 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
2 tablespoons olive oil
1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
Salt and pepper
Instructions
For the White Wine Tomato Basil Sauce:
Heat oil in a large 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, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, 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 saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.