This simple Pan Seared Cod recipe features a classic white wine, tomato, and butter sauce that perfectly complements the flaky fish. It’s a perfect way to cook fish since it’s not complicated, and takes just minutes to get a perfectly golden brown, tender fish fillet. This will be your go-to skillet cod recipe.
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Pan-Seared Cod RecipeWhen I first began cooking for Vadim and I, this pan-seared cod recipe was a staple in our weekly routine. It’s an easy way of cooking fish—almost rustic, but it comes out perfectly flaky and juicy with crispy edges.
It’s still one of my favorite dishes, perfect for both beginners and seasoned chefs. This is a recipe you’ll make again and again. When I developed it for my cookbook, it was tested by a community of over 300 cooks, and it always got glowing reviews. It takes just a few minutes to cook the fish to perfection, and then I make an incredibly flavorful and simple sauce right in the same pan. Easy clean up, too!
This is just one of my favorite 30-minute-or-under recipes, along with my Easy Beef Stir Fry, Chicken Parmesan, and Creamy Cajun Shrimp Pasta, because it’s so quick, nutritious, and filling!
Pan-Seared Cod Video 
Watch my classic technique for making crispy, flaky fish covered in the flavorful sauce, and what’s more, it’s on the table in under 30 minutes! This is a recipe from my NYT Bestselling Cookbook, which is full of easy, family-friendly dinners, and this pan-seared cod is no exception!
Ingredients for Pan-Seared CodSimple, fresh ingredients make this pan-seared cod recipe truly special.

Cod filets – I use 4 1” thick, boneless, and skinless cod fillets, but you can swap with whatever white fish is in season—halibut, sea bass, sole, grouper, or even tilapia. Look for a filet with a neutral smell without drying edges or discoloration, or use thawed frozen filets.

Olive oil – helps get the nice sear and browning on the fish. I use extra-light olive oil for the neutral taste and high smoke point

Butter – use unsalted butter, and if you need dairy-free, swap the butter with Ghee for a dairy-free version.

Dry white wine – I use whatever I have on hand, like Sauvignon blanc, Pinot gris, Chardonnay, or Riesling. Avoid using cooking wine, as it can alter the flavor of the fish. You can also swap the wine with chicken broth and 2 tsp lemon juice.

Tomatoes – cherry or grape tomatoes work great, since they are bite-sized, but you can also dice a Roma tomato

Seasoning – salt, pepper, minced garlic (or 1/2 tsp garlic powder), and fresh basil or parsley for garnish.How to Make Pan Seared CodYou’ll love how easy it is to learn this classic technique for a simple but delicious pan seared fish recipe! 

Dry & Season – Use paper towels to pat the filets dry and then season with salt and pepper.

Sear – Use a nonstick, nonreactive skillet to heat oil over medium-high heat. Then, once the oil simmers, place the fish into the pan and sear the fish untouched for 3-4 minutes. Also, a splatter guard will help keep your stove clean as the fish sizzles.

Flip – Use a fish spatula to flip over the filets while reducing the stove to medium heat. After 2-4 minutes, use an instant-read thermometer to test for doneness at 145°F, and then remove from the heat and tent the fish with foil to keep it warm. The filet easily flakes with a fork.

Make the Sauce – Add the sauce ingredients except the basil to the skillet and turn the heat up to medium-high. Cook for 3-4 minutes until the tomatoes burst open and the liquid is reduced by half.

Serve – Return the filets to the pan, spooning sauce to coat. Top with basil and serve! Natasha’s Pro Tip: Use non-reactive cookware! some acidic ingredients (like wine and tomatoes) can react to certain materials which change the flavor of the food and can also damage the cookware. For this recipe, avoid copper, aluminum, or cast iron cookware. Instead, use a ceramic-coated non-stick pan or a good stainless steel skillet.

How to Prevent Fish from Sticking to the Pan?There are several reasons that are easily fixed:

Completely pat-dry the fish with a paper towel – this prevents sticking and also splatter.

Preheat the skillet (preferably non-stick) before adding the filet, and wait until the oil is hot and shimmering before adding the fish to the skillet.

Do not move the filet once it is placed. When it’s seared on the first side and ready, it should lift and naturally release from the pan for easy flipping. Storage TipsPan-seared fish is best eaten right away and takes minutes to make, but leftovers do keep well.

To Refrigerate: Store in an airtight container in the refrigerator for up to 2 days.

Freezing: I don’t like to refreeze fish so I don’t recommend freezing this dish. Also, tomatoes can get mealy in the freezer.

To Reheat: Warm the leftover filets in a covered skillet. Add a bit of chicken broth or water to keep it moist if needed. What to Serve with Pan-Seared CodPan fried cod makes for a versatile protein for any dinner menu! Check out some of my favorite side dish and vegetable sides to make this a complete and filling meal:

Fluffy White Rice

Homemade Pasta with butter

Instant Pot Mashed Potatoes

Maroulosalata

Roasted Broccoli

Sourdough Bread

FocacciaMy classic pan-seared cod recipe is one of my favorite good-for-you 30-minute meals since it is yummy and comes together fast. This recipe is perfect for beginners and experts alike. Serve with a grain and veggie for a complete meal that your family and friends will adore.

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