Tomato Basil Cod Skillet With Burst Tomatoes
A flavorful one-pan dish featuring flaky cod, juicy burst tomatoes, and fresh basil.
Equipment
- 1 Large Skillet preferably non-stick
- 1 Spatula for turning the fish
Ingredients
Main Ingredients
- 1 lb cod fillets
- 2 cups cherry tomatoes
- 1/4 cup fresh basil leaves roughly chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
Preparation
- Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat until shimmering.
- Add cherry tomatoes and minced garlic to the skillet. Cook until the tomatoes begin to burst, about 5 minutes.
- Stir in the chopped basil, letting it wilt slightly to release its aroma.
- Gently place the seasoned cod fillets into the skillet among the tomatoes. Squeeze lemon juice over the top.
- Cover the skillet and cook for 5-7 minutes, or until the cod is opaque and flakes easily with a fork.
- Serve the cod immediately, garnished with additional basil if desired.
Serving
- Pair with a fresh salad or crusty bread to soak up the juices.
Storage
- Transfer leftovers to an airtight container and refrigerate for up to 2 days.
- Reheat gently in a skillet over low heat or in the microwave on a low setting, adding a splash of broth to retain moisture.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Make sure the cod is fully thawed before cooking. Ingredient Substitutions: Swap cod with haddock or tilapia. Use parsley instead of basil if preferred. How to Serve: Serve with crusty bread or a fresh green salad. Storage & Freshness: Store leftovers in an airtight container and consume within 2 days. Make-Ahead Tips: Prepare all ingredients ahead of time for a quicker assembly at dinner time.