Cod with Rich Sauce (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tsp fine sea salt, split into two portions
02 - 2 Tbsp light olive oil, plus extra if needed
03 - 3/4 tsp freshly cracked black pepper, split into two parts
04 - 1 1/2 lbs cod fillets, boneless and skinless, 1-inch thick, about 6 oz each

→ Sauce Ingredients

05 - 1/4 cup dry white wine, or use chicken broth with 2 tsp lemon juice
06 - 2 garlic cloves, finely minced (about 1 tablespoon)
07 - 1/4 cup butter (4 Tbsp), unsalted
08 - 2 Tbsp chopped parsley or basil for a fresh garnish
09 - 3 cups grape or cherry tomatoes

# Instructions:

01 - Pat the fish dry completely using paper towels. Sprinkle 3/4 tsp salt and 1/2 tsp pepper evenly over the fillets, covering all sides.
02 - Warm the olive oil in a big, nonstick skillet over medium-high heat. Once the oil is hot and shimmery, place the fish with the top side facing down. Let it cook undisturbed for 3-4 minutes, allowing the first side to turn golden brown. Flip the fish over, lower the heat to medium, and cook it for another 2-4 minutes until it's completely cooked and no longer translucent in the middle. Use a thermometer to check that the internal temperature reaches 145°F. Move the fish to a plate, cover loosely with foil, and keep warm.
03 - In the same skillet, toss in the butter, garlic, wine, and tomatoes and bring the heat to medium-high. Stir and scrape up any browned bits stuck to the skillet. Simmer the mixture for 3-4 minutes, letting the liquid reduce by half while the tomatoes soften and pop. Stir in the remaining 1/4 tsp salt and 1/4 tsp pepper.
04 - Put the fish back in the skillet. Spoon the sauce and softened tomatoes over the fillets. Sprinkle on the fresh parsley or basil and enjoy right away.

# Notes:

01 - Try switching cod for halibut, sea bass, tilapia, grouper, or sole for a change.
02 - If you’re working with frozen cod, let it thaw fully in the fridge overnight and make sure it’s dry before cooking.
03 - Keep leftovers in the fridge in a sealed container for up to 2 days, or freeze for up to 3 months.

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