Pan-Seared Cod in White Wine Tomato Basil Sauce

bakerbynature.com

Maryann Peper

For the White Wine Tomato Basil Sauce:

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

2 large cloves (or 3 smaller cloves) garlic, finely minced

1 pint cherry tomatoes, sliced in half

1/4 cup dry white wine

1/2 cup fresh basil, finely chopped

2 tablespoons fresh lemon juice

1/2 teaspoon fresh lemon zest

1/2 teaspoon salt (more to taste) Coupons

1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

2 tablespoons olive oil

1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)

Salt and pepper

Directions at bakerbynature.com

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