Ingredients:

  • 4 (approx. 6 oz each) Cod Fillets (skin on or off)
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Kosher or Sea Salt (for fish)
  • Freshly Ground Black Pepper (to taste, for fish)
  • 2 Tbsp High Heat Olive Oil (for searing)
  • 1 Tbsp Unsalted Butter (for finishing sear)
  • 2 Tbsp Extra Virgin Olive Oil (for sauce)
  • 1 small Shallot (finely diced)
  • 3 cloves Garlic (minced)
  • 1 pint Cherry or Grape Tomatoes (halved)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/2 cup Vegetable or Fish Stock
  • 1/2 cup packed Fresh Basil Leaves (roughly chopped)
  • 1 tsp Freshly Squeezed Lemon Juice

Instructions:

  1. Pat the cod fillets bone dry using paper towels. Season generously with salt and pepper. Lightly dredge in the flour, shaking off the excess.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced shallot and sauté until softened (about 3 minutes). Add the minced garlic and cook until fragrant (about 30 seconds).
  3. Add the halved cherry tomatoes to the skillet. Cook for 5 minutes until they begin to soften and release their juices.
  4. Pour in the white wine (if using). Bring to a simmer and scrape up any brown bits. Reduce by half (about 2 minutes).
  5. Add the stock. Bring to a gentle simmer and cook until the sauce has slightly thickened (about 5-7 minutes). Turn off the heat and stir in most of the fresh basil and the lemon juice. Taste and adjust salt/pepper. Keep warm.
  6. Wipe out the skillet (or use a clean one). Add the high-heat olive oil and heat over medium-high until shimmering. Carefully place the floured cod fillets into the hot oil, presentation-side down. Do not move them for 3-4 minutes.
  7. Add the tablespoon of butter to the pan. Once melted, use a spoon to baste the top of the fish with the foaming butter for 1 minute. Flip the fish gently and cook for another 2-3 minutes until opaque and cooked through (internal temp 145°F/63°C).
  8. Spoon a generous amount of the tomato basil sauce onto serving plates. Place the crispy-skinned cod fillet atop the sauce. Garnish with remaining fresh basil and serve immediately.