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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3 large cloves of garlic, finely minced (or 2 teaspoons minced garlic)
  • 1 pint grape or cherry tomatoes (16 oz.)
  • 1/4 cup dry white wine (or ¼ cup white wine vinegar or ¼ cup apple cider vinegar)
  • 2 teaspoons dried basil (or 1/4 cup finely chopped fresh basil)
  • 3 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Cod:

  • 2 tablespoons olive oil
  • 4 cod fillets (4-6 ounces each)
  • Salt and pepper

Instructions
 

  • Saute garlic and crushed red pepper flakes in olive oil over medium heat until the garlic is softened, about 1-2 minutes.
  • Add the sliced cherry tomatoes and cook 8 minutes or so until they're soft and blistering. Add the white wine, basil, lemon juice, sugar, salt, and pepper and cook until mixture reaches a gentle simmer. Pour the sauce into a bowl and set it aside while you cook the fish.
  • In the same pan, heat 2 tablespoons of olive oil over medium high heat. Season the cod on both sides with salt and pepper.
  • Saute the cod in the oil about 3-4 minutes to a side or until it's cooked through. It should be lightly browned on the outside and solid white and opaque through the middle. It will likely flake apart easily in the pan so handle it gently.
  • Return the basil tomato sauce to the pan and let it reheat. This also lets the flavor of the sauce infuse the fish. Serve over cooked angel hair pasta.