#searedcod

Seared Cod in White Wine Tomato Basil Sauce makes a tasty and nutritious paleo supper. Seared to perfection, the cod fillets are presented in a flavorful sauce consisting of tomatoes, white wine, and fresh basil.

Ingredients: 4 cod fillets 6-8 ounces each. 2 tablespoons olive oil. 1/2 cup diced onion. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/2 cup dry white wine. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Use salt and pepper to season the cod fillets. In a big skillet set over medium-high heat, warm up the olive oil. When the cod fillets have a golden crust and are cooked through, add them to the skillet and sear them for three to four minutes on each side. After taking them out of the skillet, set them aside. Add the diced onion and garlic to the same skillet. Saute the onion for two to three minutes, or until it turns translucent. Add the cherry tomatoes, cut in half, and cook for an additional two minutes to soften them. Add the dry white wine and simmer until it reduces slightly, about 3 to 4 minutes. To ensure the cod fillets are thoroughly heated in the sauce, return them to the skillet and cook for a further two minutes. Serve the cod and sauce hot, topped with freshly chopped basil.

Prep Time: 10 minutes

Cook Time: 20 minutes

Cod fillets seared in a pan and served with a colorful and tasty minted pea puree. You can make this dish quickly and easily, and it tastes great. It's great for a weeknight dinner or a special event.

Ingredients: 4 cod fillets 6 oz each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cups frozen peas. 1/4 cup fresh mint leaves. 2 tablespoons butter. 1 garlic clove, minced. 1/4 cup chicken or vegetable broth. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 tablespoon chopped chives for garnish.

Instructions: Season the cod fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the cod fillets to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Meanwhile, prepare the minted pea puree. Cook the frozen peas in boiling water for 2-3 minutes until tender. Drain and transfer to a blender. Add fresh mint leaves, butter, minced garlic, chicken or vegetable broth, lemon juice, and lemon zest to the blender with the peas. Blend until smooth, adding more broth if needed to reach desired consistency. Season with salt and pepper to taste. Serve the pan-seared cod fillets with a generous dollop of minted pea puree on top. Garnish with chopped chives before serving.

Chick starts the seared cod recipe by laying out all the ingredients.