Pan-Roasted Cod with Warm Tomato and Basil

Crisp-skinned cod fillets on a bed of juicy blistered cherry tomatoes with garlic and basil.

TIME BREAKDOWN
Prep: 8 min
Cook: 17 min
Total: 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 4 cod fillets, skin on, about 150g each
  • 2 tbsp olive oil
  • 400g cherry tomatoes
  • 3 cloves garlic, sliced
  • 1 tsp caster sugar
  • 1 tbsp balsamic vinegar
  • Small handful fresh basil leaves
  • Zest of 1/2 lemon
  • Salt and black pepper to taste
  • Crushed new potatoes or crusty bread, to serve

Method

  1. Pat the cod dry and season the skin well with salt.

  2. Heat 1 tbsp of oil in a large non-stick frying pan over a medium-high heat. Place the cod skin side down and press gently. Cook for 5 to 6 minutes until the skin is crisp, then flip and cook for 2 minutes. Transfer to a plate.

  3. Add the remaining oil to the pan with the tomatoes. Cook for 4 minutes until they begin to burst.

  4. Add the garlic, sugar and balsamic vinegar and cook for 2 minutes until syrupy.

  5. Stir in the basil and lemon zest. Spoon the tomatoes onto plates and top with the cod.