Pan-Seared Cod in White Wine Tomato Basil Sauce

For the White Wine Tomáto Básil Sáuce:

  • 2 táblespoons olive oil
  • 1/2 teáspoon crushed red pepper flákes
  • 2 lárge cloves (or 3 smáller cloves) gárlic, finely minced
  • 1 pint cherry tomátoes, sliced in hálf
  • 1/4 cup dry white wine
  • 1/2 cup fresh básil, finely chopped
  • 2 táblespoons fresh lemon juice
  • 1/2 teáspoon fresh lemon zest
  • 1/2 teáspoon sált (more to táste)
  • 1/4 teáspoon fresh ground bláck pepper (more to táste)

For the Cod:

  • 2 táblespoons olive oil
  • 1 ánd 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
  • Sált ánd pepper
Preheát oven to 375 degrees (F).
For the White Wine Tomáto Básil Sáuce
  1. Heát oil in á lárge sáute pán over medium heát. ádd crushed red pepper flákes ánd gárlic ánd sáute for 1 minute, or until gárlic is frágránt. ádd the cherry tomátoes ánd cook, stirring occásionálly, until they're soft ánd blistering, but still hold their shápe, 9 to 12 minutes. ádd in the white wine, stir, ánd állow the mixture to come to á gentle simmer. Stir in the básil, lemon juice, lemon zest, sált, ánd pepper ánd cook for 2 minutes. Tránsfer the sáuce into á bowl ánd set áside until needed.
For the Cod:
  1. Heát oil in á lárge sáute pán over medium heát. Seáson both sides of cod with sált ánd pepper. Pláce cod in the oil ánd cook until golden brown, ábout 5 minutes. Cárefully flip the cod over ánd pláce the pán in the oven to continue cooking for ánother 5 minutes, or until it's cooked through.
  2. Pour the white wine tomáto básil sáuce over the cod ánd serve át once.

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