Pan-Seared Cod in White Wine Tomato Basil Sauce (by Baker by Nature)

It is not often that I repeat a recipe multiple times in a short period, but I have made this Pan-Seared Cod in White Wine Tomato Basil Sauce from Baker by Nature three times in two months. There is something about tomatoes and basil that I can’t resist, and this comes together quickly for an impressive weeknight meal. I have served it with mashed potatoes, polenta and Oven Baked Rice Pilaf and all have been perfect for sopping up the delicious sauce.

I have no doubt that fresh cod would be preferable and yield even better results, but I have been using frozen filets that I thaw overnight in the fridge on paper towels as a convenient and cost effective alternative. Just make sure to pat them really dry before cooking. (I also recommend using a non-stick pan. I did NOT do that for my third attempt, and it resulted in broken fish. Still tasty, but not as pretty. 😉)

I love extra sauce so I use more tomatoes and a splash more wine for this, but I don’t change much else. Click here for the recipe link!