Pan-Seared Cod in Pinot Gris Tomato Basil Sauce
- 1/4 cup Old York Cellars Pinot Gris
- 4 tbsps olive oil, divided
- 1/4 tsp crushed red pepper flakes
- 3 large cloves garlic, finely minced
- 1 pint cherry tomatoes
- 1/2 cup fresh basil, finely chopped
- 2 tbsps fresh lemon juice
- 1/2 tsp fresh lemon zest
- salt & pepper
- 1 tsp granulated sugar
- 4 6 oz cod filets
Heat 2 tbsp of oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the Pinot Gris, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, 1/2 tsp salt, sugar, and 1/4 tsp pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
Heat the remaining 2 tbsp of oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
