Description
Discover how to perfectly pan sear cod in a flavorful tomato basil sauce. This easy recipe will elevate your cooking skills and impress your guests!
Ingredients
- 2 tablespoons (28ml) olive oil
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- 3 large cloves of garlic, finely minced
- 1 pint juicy cherry tomatoes, sliced in half
- 1/4 cup (57ml) beef broth
- 1/2 cup (120 ml) fresh basil, finely chopped
- 2 tablespoons (28ml) fresh lemon juice
- 1/2 teaspoon (3 ml) fresh lemon zest
- 1/2 teaspoon (3 ml) salt (more to taste)
- 1 teaspoon (5 ml) granulated sugar
- 1/4 teaspoon (1 ml) ground cumin (more to taste)
- 2 tablespoons (28ml) olive oil
- 1 and 1/2 pounds (227 g) fresh cod, cut into 4 fillets
- Salt and pepper
Instructions
- In a large skillet on medium heat, heat the olive oil. Add the crushed red pepper flakes and minced garlic, sautéing for about a minute until the garlic releases its aroma without browning.
- Introduce the halved cherry tomatoes and cook them, stirring every now and then, until they become soft and start to blister, maintaining their shape, which should take around 8 to 12 minutes.
- Pour in the beef broth, mix, and let the mixture reach a gentle simmer. Stir in the chopped basil, lemon juice, lemon zest, salt, sugar, and cumin, cooking for an additional 2 minutes. Taste and adjust the flavors if needed.
- Move the sauce to a separate bowl and set it aside for later use.
- In a large nonstick pan or skillet, add oil and heat over medium. Pat the cod fillets dry with paper towels. Season both sides of the fillets with salt and pepper.
- Place the cod into the heated oil and cook until each side is golden brown, approximately 3 minutes per side. Carefully turn the fillets over and continue cooking for another 3 to 4 minutes, or until they are fully cooked.
- Drizzle the tomato basil sauce over the cod, letting it heat for a minute, then take off the heat and serve immediately.
Notes
- Consider using high-quality extra virgin olive oil for a more robust flavor.
- Adjust the crushed red pepper flakes to suit your preferred level of spiciness.
- Be careful not to overcook the cherry tomatoes; they should be soft yet retain their shape.
