Pan Seared Cod with Garlic White Wine Sauce In 30 Minutes

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Pat the cod dry with paper towels, then season all over with 3/4 tsp of the salt and 1/2 tsp of the pepper.
2. Heat the oil in a large nonstick, nonreactive skillet over medium-high heat. Once the oil shimmers, add the fish top side down and cook without moving it for 3 to 4 minutes, until golden and seared.
3. Flip the fish, lower the heat to medium and cook 2 to 4 minutes more, adding oil if the pan looks dry. The fish is done when opaque in the center and an instant-read thermometer in the thickest part reads 145°F. Move to a plate in one layer and cover loosely with foil.
4. In the same skillet over medium-high heat, add the butter, wine, tomatoes and garlic. Scrape up the browned bits with a wooden spoon and cook 3 to 4 minutes, until the liquid is reduced by half and the tomatoes soften and burst.
5. Season the sauce with the remaining 1/4 tsp salt and 1/4 tsp pepper, or to taste, then take the pan off the heat.
6. Return the fish to the pan, spoon the tomatoes and sauce over it, scatter with the herbs and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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