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White Wine Tomato Basil Cod

Slow roasted tomatoes, plenty of garlic, fresh basil from the garden, and a pop acidity from the white wine really brings this sauce all together. It doesn’t only need to be used on cod. It can be used on any fish or if you’re just feeling the carbs make it as your pasta sauce it is that delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

TOMATO BASIL WINE SAUCE
  • 2 TBS OLIVE OIL
  • 1/4 TSP RED PEPPER FLAKES
  • 6 CLOVES FRESH GARLIC
  • 20 EA WHOLE CHERRY TOMATOES
  • 1/4 CUP DRY WHITE WINE I USUALLY USE 1/2 CUP SAUV BLANC
  • 1/2 CUP FRESH CHOPPED BASIL
  • 3 TBS FRESH LEMON JUICE
  • 1 EA LEMON ZEST
  • 1/2 TSP SALT
  • 1 TSP SUGAR
  • 1/4 TSP PEPPER
COD MARINADE
  • 2 LBS FRESH COD
  • 1 TBS OLIVE OIL
  • 2 CLOVES GARLIC
  • SALT AND PEPPER

Method
 

WHITE WINE TOMATO BASIL SAUCE
  1. Add oil, crushed red pepper flakes, garlic, finely diced basil to a large saute pan. Once in turn stove to medium heat so you infuse the oil with the flavor. Saute for 1 minute, or until mixture is fragrant.
  2. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and subtle roughly 15 minutes
  3. Mix in white wine, (be generous in this step if you want to create more citrus flavor) stir gently to cook off the alcohol. Let the flavors blend and simmer.
  4. Stir in the basil (the more the better big pieces work too), lemon juice, lemon zest, salt, sugar, and pepper and cook for 6 minutes.
  5. Remove half of the sauce and put in a bowl to the side
Cooking the Cod
  1. Pat the cod dry with paper towels. Then marinade cod with olive oil, garlic, salt and pepper. for 20 minutes
  2. Turn heat to medium on remaining ingredients in pan, place the cod in the sauce, take marinade and pour on top, Place a lid on the pan and let cook through for 6-8 minutes
  3. Remove top baste the cod with pan liquid. Add the remaining white wine tomato basil sauce over the cod. Remove from heat and serve.