Pan-Seared Cod in Tomato Basil Sauce

Ingredients

For the Cod:

1. 2 TBSP coconut oil

2. 1 pounds and 1/2fresh cod cut into 4 fillets or four 6 ounce fillets

3. salt and pepper

For the White Wine Tomato Basil Sauce:

1. 2 TBSP coconut oil

2. 1/2 TSP crushed red pepper flakes

3. 2 cloves large garlic finely minced or 3 smaller cloves

4. 1 pint cherry tomatoes sliced in half

5. 1/4 cup dry white wine

6. 1/2 cup fresh basil finely chopped

7. 2 TBSP fresh lemon juice

8. 1/2 TSP fresh lemon zest

9. 1/2 TSP salt more to taste

10. 1/4 TSP fresh ground black pepper more to taste

Instructions

1. Preheat oven to 375 degrees (F).

For the White Wine Tomato Basil Sauce:

1. Heat oil in a large non-stick saute pan over medium heat.

2. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant.

3. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes.

4. Add in the white wine, stir, and allow the mixture to come to a light simmer.

5. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes.

6. Transfer the sauce into a bowl and set aside until needed.

For the Cod:

1. Heat oil in a large non-stick saute pan over medium heat.

2. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes.

3. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.

4. Pour the white wine tomato basil sauce over the cod and serve at once.

Servings 4