Seared Cod with Basil (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil, plus extra for cooking the fillets
→ Ingredients for Sauce
02 -
3 garlic cloves, minced finely
03 -
1 pint cherry tomatoes, sliced in half
04 -
1/4 cup broth (vegetable)
05 -
1 teaspoon sugar (granulated)
06 -
1/4 teaspoon crushed red chili flakes
07 -
1/2 teaspoon lemon zest
08 -
1/2 teaspoon salt, adjust as desired
09 -
1/4 teaspoon fresh black pepper, or more if needed
10 -
1/2 cup chopped fresh basil leaves
11 -
3 tablespoons freshly squeezed lemon juice (split for use)
→ Ingredients for Fish
12 -
680g (1.5 pounds) cod, split into four portions
13 -
Salt and ground pepper for seasoning
# Instructions:
01 -
In a big skillet, warm up olive oil over medium heat. Toss in garlic and red chili flakes and stir for a minute, releasing the aroma. Add in tomatoes, letting them soften and pop open—this takes about 9-12 minutes.
02 -
Mix in the vegetable broth and 1 tablespoon of lemon juice, simmering the mixture for a little bit. Stir in basil, the rest of the lemon juice, lemon zest, sugar, salt, and black pepper. Let it all cook for a couple of minutes, then take it off the heat.
03 -
In another skillet set to medium, warm some olive oil. Sprinkle salt and pepper on the cod pieces. Cook each one for about 3 minutes on both sides or until they're golden and easy to flake.
04 -
Spoon the tomato and basil sauce over the cooked fillets. Let it heat together for a quick minute so everything blends, then it's ready to enjoy.
# Notes:
01 -
Drying the cod with paper towels before seasoning will give it a better crust when cooking.
02 -
The sauce can be made early and warmed up when you're ready to cook.