This Pan-Seared Cod Is So Good

De Natasha's Kitchen · 20 min

Ingredientes

Preparación

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.

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