This Pan-Seared Cod Is So Good #shorts

By Natasha's Kitchen · 20 min

Ingredients

Instructions

1. Pat the cod fillets thoroughly dry with paper towels. Season all over with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
2. In a large nonstick skillet, heat the oil over medium-high heat. When it simmers, add the fish top side down and cook undisturbed 3 to 4 minutes, until golden brown.
3. Flip the fish, reduce heat to medium, and cook 2 to 4 minutes more, adding oil if the pan looks dry. Cook until just opaque in the center and an instant-read thermometer in the thickest part reads 63°C (145°F). Transfer to a plate in a single layer and tent loosely with foil.
4. In the same skillet over medium-high heat, add the butter, wine, tomatoes and garlic. Scrape up browned bits 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 teaspoon of salt and 1/4 teaspoon of pepper, or to taste. Remove from heat.
6. Return the fish to the pan, spoon the tomatoes and sauce over it, and garnish with the herbs.

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

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