Go Back

Pan Seared Cod with Cherry Tomatoes and Basil

Servings 4
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


For the Cherry Tomato and Basil Sauce

  • 500 grams cherry tomatoes halved
  • 5 cloves garlic
  • 3/4 cups chicken or vegtable stock
  • 1.5 cups basil measure whole then chop
  • 3 tbsp olive oil
  • 1/4 tsp chili flakes optional
  • 2 tbsp lemon zest
  • 1/2 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Cod

  • 4 pieces cod Around 250 grams per piece
  • 2 tbsp olive oil tbsp olive oil
  • pinch of salt
  • pinch of pepper


Cherry Tomato and Basil Sauce

  • Add olive to a large non-stick saute pan over medium heat. Add in crushed red pepper flakes and garlic, cook until fragrant.
  • Add the cherry tomatoes and cook until the skin on the tomatoes starts to blister, 9-12 min.
  • Add in the chicken stock and allow the mixture to come to a gentle simmer.
  • Stir in basil + lemon zest + lemon juice + salt + pepper and cook for 2 minutes.
  • Transfer the sauce to a bowl and set aside.

Searing the Cod

  • Pat your cod with some paper towels to make sure they are dry. Score the cod on the skin side. Season with salt and pepper(both sides).
  • Heat oil in a large saute pan over medium heat.
  • Place cod skin side down and cook for 4 minutes. Carefully flip the cod over and cook the other side for 3-4 depending on the thickness of the fish.
  • Pour the cherry tomato basil sauce over the cod and bring to a simmer to warm through. Serve immediately.
Course: Main Course