Growing up near the Mediterranean, fish was never considered a special occasion meal.
It was simply part of everyday life. Some days it was grilled, some days baked, and some days simmered in a simple tomato sauce made with whatever ingredients happened to be in the kitchen.
That’s one reason I love this Tomato Basil Cod recipe so much. It reminds me of the kind of dinners that look impressive on the table but are actually quite simple to make. A few fresh ingredients, one pan, and less than an hour later you have a meal that feels like something from a seaside restaurant.
The cod develops a beautiful golden crust while cooking, and the tomato sauce adds so much flavor without being heavy. Sweet cherry tomatoes, garlic, oregano, and fresh basil create a combination that pairs perfectly with the mild, flaky fish.
I also appreciate recipes like this because they don’t require complicated ingredients or special cooking skills. It’s the kind of dinner I can make on a busy weeknight but still feel good about serving to my family.
Serve it with crusty bread, rice, or mashed potatoes to soak up every last bit of the sauce. Trust me, you’ll want to.
Ingredients You’ll Need
4 cod fillets are the star of the dish. Cod has a mild flavor and flaky texture that works perfectly with the tomato and basil sauce.
1 cup cherry tomatoes adds freshness and a little natural sweetness to the sauce. As they cook, they soften and burst, creating even more flavor.
1 shallot, thinly sliced gives the sauce a mild onion flavor without overpowering the fish.
¼ cup all-purpose flour helps create a light golden crust on the cod while it cooks.
2 tbsp olive oil is used for frying the fish and adds richness to the dish.
2 tbsp white wine adds depth and helps bring the sauce together. If you prefer not to use wine, you can substitute extra broth.
½ cup fish or chicken broth forms the base of the sauce and adds savory flavor.
½ cup passata gives the sauce its rich tomato flavor and smooth texture.
1 tbsp garlic paste adds plenty of flavor and pairs beautifully with the tomatoes and basil.
1 tsp dried oregano brings a Mediterranean touch to the sauce.
½ tsp salt seasons the fish and enhances all the other flavors.
Fresh basil is added just before serving and gives the dish its bright, fresh finish.
How to Make Tomato Basil Cod
Pat the cod fillets dry with kitchen paper and season them with the salt. Lightly coat each fillet in flour, shaking off any excess.
Heat the olive oil in a large frying pan over medium-high heat. Add the cod fillets and cook for 3 to 4 minutes per side until golden and cooked through. Transfer the fish to a plate and set aside.
Using the same pan, add the sliced shallot and cherry tomatoes. Cook for 4 to 5 minutes, stirring occasionally, until the shallot softens and the tomatoes begin to blister and release their juices.
Stir in the garlic paste, passata, and dried oregano. Mix everything together, then pour in the white wine and broth.
Let the sauce simmer for 6 to 8 minutes, stirring occasionally, until it thickens slightly and the tomatoes start to break down.
Return the cod fillets to the pan and spoon some of the sauce over the top. Simmer for another 2 to 3 minutes until the fish is heated through and coated with the sauce.
Sprinkle with fresh basil just before serving. Serve warm with crusty bread, rice, mashed potatoes, or your favorite side dish.
FAQ
Can I use a different type of fish?
Yes. This recipe also works well with haddock, pollock, halibut, tilapia, or other firm white fish. Just adjust the cooking time if the fillets are thicker or thinner than cod.
How do I know when the cod is fully cooked?
Cod is done when it flakes easily with a fork and turns opaque throughout. Most fillets will cook in about 3 to 4 minutes per side, depending on thickness.
Can I make this recipe without wine?
Absolutely. Simply replace the white wine with an equal amount of fish broth or chicken broth. The sauce will still be delicious.
Can I use canned tomatoes instead of cherry tomatoes?
Yes. Diced canned tomatoes can be used if that’s what you have on hand. The flavor will be slightly different, but the sauce will still turn out great.
What should I serve with Tomato Basil Cod?
This dish pairs well with crusty bread, rice, mashed potatoes, roasted potatoes, pasta, or a simple green salad. Anything that can soak up the flavorful tomato sauce is a good choice.
Can I make this recipe ahead of time?
You can make the sauce ahead of time and store it in the refrigerator. For the best texture, cook the cod just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the fish from drying out.
Can I freeze Tomato Basil Cod?
The sauce freezes well, but cooked fish can become a little softer after thawing. If you plan to freeze it, it’s best to freeze the sauce separately and cook fresh fish when serving.
Why do I need to pat the cod dry?
Drying the fish helps the flour stick better and allows the outside to develop a nice golden crust instead of steaming in the pan.
Can I use fresh oregano instead of dried?
Yes. If using fresh oregano, use about 1 tablespoon of chopped leaves in place of the 1 teaspoon of dried oregano. Fresh oregano will give the sauce a slightly brighter flavor.