This simple Pan Seared Cod recipe features a classic white wine, tomato, and butter sauce that perfectly complements the flaky fish. It’s a perfect way to cook fish since it’s not complicated, and takes just minutes to get a perfectly golden brown, tender fish fillet. This will be your go-to skillet cod recipe.
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Pan-Seared Cod Recipe
When I first began cooking for Vadim and I, this pan-seared cod recipe was a staple in our weekly routine. It’s an easy way of cooking fish—almost rustic, but it comes out perfectly flaky and juicy with crispy edges.
It’s still one of my favorite dishes, perfect for both beginners and seasoned chefs. This is a recipe you’ll make again and again. When I developed it for my cookbook, it was tested by a community of over 300 cooks, and it always got glowing reviews. It takes just a few minutes to cook the fish to perfection, and then I make an incredibly flavorful and simple sauce right in the same pan. Easy clean up, too!
This is just one of my favorite 30-minute-or-under recipes, along with my Easy Beef Stir Fry, Chicken Parmesan, and Creamy Cajun Shrimp Pasta, because it’s so quick, nutritious, and filling!
Pan-Seared Cod Video
Watch my classic technique for making crispy, flaky fish covered in the flavorful sauce, and what’s more, it’s on the table in under 30 minutes! This is a recipe from my NYT Bestselling Cookbook, which is full of easy, family-friendly dinners, and this pan-seared cod is no exception!
Ingredients for Pan-Seared Cod
Simple, fresh ingredients make this pan-seared cod recipe truly special.
- Cod filets – I use 4 1” thick, boneless, and skinless cod fillets, but you can swap with whatever white fish is in season—halibut, sea bass, sole, grouper, or even tilapia. Look for a filet with a neutral smell without drying edges or discoloration, or use thawed frozen filets.
- Olive oil – helps get the nice sear and browning on the fish. I use extra-light olive oil for the neutral taste and high smoke point
- Butter – use unsalted butter, and if you need dairy-free, swap the butter with Ghee for a dairy-free version.
- Dry white wine – I use whatever I have on hand, like Sauvignon blanc, Pinot gris, Chardonnay, or Riesling. Avoid using cooking wine, as it can alter the flavor of the fish. You can also swap the wine with chicken broth and 2 tsp lemon juice.
- Tomatoes – cherry or grape tomatoes work great, since they are bite-sized, but you can also dice a Roma tomato
- Seasoning – salt, pepper, minced garlic (or 1/2 tsp garlic powder), and fresh basil or parsley for garnish.
How to Make Pan Seared Cod
You’ll love how easy it is to learn this classic technique for a simple but delicious pan seared fish recipe!
- Dry & Season – Use paper towels to pat the filets dry and then season with salt and pepper.
- Sear – Use a nonstick, nonreactive skillet to heat oil over medium-high heat. Then, once the oil simmers, place the fish into the pan and sear the fish untouched for 3-4 minutes. Also, a splatter guard will help keep your stove clean as the fish sizzles.
- Flip – Use a fish spatula to flip over the filets while reducing the stove to medium heat. After 2-4 minutes, use an instant-read thermometer to test for doneness at 145°F, and then remove from the heat and tent the fish with foil to keep it warm. The filet easily flakes with a fork.
- Make the Sauce – Add the sauce ingredients except the basil to the skillet and turn the heat up to medium-high. Cook for 3-4 minutes until the tomatoes burst open and the liquid is reduced by half.
- Serve – Return the filets to the pan, spooning sauce to coat. Top with basil and serve!
Natasha’s Pro Tip:
Use non-reactive cookware! some acidic ingredients (like wine and tomatoes) can react to certain materials which change the flavor of the food and can also damage the cookware. For this recipe, avoid copper, aluminum, or cast iron cookware. Instead, use a ceramic-coated non-stick pan or a good stainless steel skillet.
How to Prevent Fish from Sticking to the Pan?
There are several reasons that are easily fixed:
- Completely pat-dry the fish with a paper towel – this prevents sticking and also splatter.
- Preheat the skillet (preferably non-stick) before adding the filet, and wait until the oil is hot and shimmering before adding the fish to the skillet.
- Do not move the filet once it is placed. When it’s seared on the first side and ready, it should lift and naturally release from the pan for easy flipping.
Storage Tips
Pan-seared fish is best eaten right away and takes minutes to make, but leftovers do keep well.
- To Refrigerate: Store in an airtight container in the refrigerator for up to 2 days.
- Freezing: I don’t like to refreeze fish so I don’t recommend freezing this dish. Also, tomatoes can get mealy in the freezer.
- To Reheat: Warm the leftover filets in a covered skillet. Add a bit of chicken broth or water to keep it moist if needed.
What to Serve with Pan-Seared Cod
Pan fried cod makes for a versatile protein for any dinner menu! Check out some of my favorite side dish and vegetable sides to make this a complete and filling meal:
- Fluffy White Rice
- Homemade Pasta with butter
- Instant Pot Mashed Potatoes
- Maroulosalata
- Roasted Broccoli
- Sourdough Bread
- Focaccia
My classic pan-seared cod recipe is one of my favorite good-for-you 30-minute meals since it is yummy and comes together fast. This recipe is perfect for beginners and experts alike. Serve with a grain and veggie for a complete meal that your family and friends will adore.
Pan-Seared Cod Recipe
Ingredients
- 1 1/2 lbs boneless, skinless cod fillets, about 6 ounce each, 1-inch-thick*
- 1 tsp fine sea salt, divided
- ¾ tsp freshly ground black pepper, divided
- 2 Tbsp extra-light olive oil, plus more as needed
Sauce Ingredients
- ¼ cup unsalted butter, (1/4 cup =4 Tbsp)
- ¼ cup dry white wine*
- 3 cups cherry or grape tomatoes
- 2 garlic cloves, minced (about 1 tablespoon)
- 2 Tbsp chopped fresh parsley, or basil leaves, for garnish
Instructions
- Dry & Season – Use paper towels to thoroughly pat dry the fish. Season the fillets all over with ¾ teaspoon of the salt and ½ teaspoon of the pepper.
- Sear – In a large nonstick, nonreactive skillet, heat the oil over medium-high heat. When the oil is simmering, add the fish top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side. Also, a splatter guard is handy for keeping your stove clean.
- Flip the fish, reduce the heat to medium, and continue cooking for 2 to 4 minutes, until the fish is seared on the second side, adding more oil if the skillet looks dry. The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°F. (Cook time will depend on the thickness of your fillets.) Transfer the fish to a plate in a single layer and tent loosely with foil to keep warm.
- Make the Sauce – In the same skillet over medium-high heat, add the butter, wine, tomatoes, and garlic. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst. Season the sauce with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper, or to taste. Remove the pan from the heat.
- Serve – Add the fish back to the pan, and spoon the tomatoes and sauce over the top. Garnish with the basil and serve.
Notes
*Fish: you can swap the cod with halibut, sea bass, sole, grouper, or tilapia.
*For Frozen Cod Fillets – Thaw overnight and then pat dry with a paper towel. Store leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for 3 months. Thaw overnight in the fridge and then reheat in a covered skillet with a sprinkle of water until just heated through. You can also use the air fryer, but be sure not to overheat.
Nutrition Per Serving
Filed Under
More Easy Seafood Dinner Recipes
Pan-seared fish recipes are easy, fast, and delicious! You’ll love these other easy seafood dinner recipes.
- Pan-seared Salmon
- Cilantro Lime Shrimp
- Baked Salmon
- Crab Cakes
- Teriyaki Salmon
- Salmon Patties
- Fish Tacos
- Tuscan Salmon
- Baked Cod in Prosciutto
I made this the other night. It was absolutely delicious. I will be making this at least 2 times a month. I love your recipes.
This course very good taste good . Thank you
So glad you loved it!
After cooking (& creating) for nearly 65 years, I seldom follow an exact recipe. However, this Pan-Seared Cod I did almost follow fairly closely. For tonight’s dinner, I made this Cod recipe, using 3 x 6 ounce cod fillets. I did add about 1/2 tsp. dried dill to the sauce, and served the fish and sauce over buttered Tomato Basil pasta, mixing both chopped parsley and basil as a garnish. I also added a little extra white wine to the sauce to off-set the larger tomatoes I used, but this made the sauce come out great! I wish I had seen the comment on adding a bit of cayenne pepper! That could have proved to add an interesting flavor.
My wife says “this is a keeper!” Thank you Natasha!!
Aww! That’s great. I’m so glad she loved it!