Succulent seared cod, served with fresh tomato and basil pasta, spiked with lemon and garlic. This dinner is elegant and simple.
The sauce for this fish pasta is easy to make and quick to cook. Making it the perfect dinner for a mid-week meal or serving guests on a casual Saturday night.
A great alternative to meat and packed with delicious vibrant flavors. This Cod Pasta is sure to be a hit.
- You want to cook the tomatoes for only a couple of minutes, otherwise, you will find they start to disintegrate and the skins fall off, which makes the dish less enjoyable to eat.
- Add the basil at the last minute so that it stays fresh and vibrant.
- Don’t overcook the cod, it needs about 6 minutes in total unless you have a thin tailpiece which will take less time.
- If you can’t get cod then this dish will work with any flaky white fish.
Side: The tomato and the lemon in the sauce will work wonderfully with a crisp bright salad. Try a frisse salad which will also work fabulously with the fish. If you don’t mind a little more cooking try tossing some crispy bacon lardons through the salad. You’ll be surprised how well they work with the fish.
Wine: Tomato and fish together can cause problems when picking a wine. We strongly recommend picking an Italian rosé. It will balance with the delicate fish but also compliment the tomato and lemon. Or try a Falanghina Greco. For die-hard red lovers, a lighter Bardolino would be a good choice.
For more Seafood and Fish Pasta Recipes, why not try:
- Creamy Lemon Shrimp Pasta
- Pan Seared Salmon with Creamy Lemon Pasta
- Creamy Lemon Salmon Pasta
- Pan Seared Scallop Pasta with Creamy Bacon Sauce
- Shrimp Chorizo Pasta
- See ALL Pasta recipes
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Seared Cod with Lemon, Tomato and Basil Pasta
For the Cod:
- 2 tablespoon olive oil
- 1 ½ lb fresh cod (4 fillets) - see note 1
- 1 teaspoon salt
- ½ teaspoon pepper
For the Lemon, Tomato and Basil Pasta:
- 12 oz fettuccine/tagliatelle - see note 2
- 1 tablespoon salt
- 2 cups cherry tomatoes - sliced in half
- ½ cup broth - see note 3
- ½ teaspoon brown sugar
- 4 garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon
- ¼ cup fresh basil (not compacted) - see note 4
- Bring a large pan of water to the boil.
- Once boiling salt the water and add in the pasta. Cook as per the packet instructions. Reserve 1 cup of the cooking water before you drain it.12 oz fettuccine/tagliatelle1 tablespoon salt
- Whilst the water is coming to a boil start the fish.
- Heat the olive oil in a heavy-based skillet over medium-high heat.2 tablespoon olive oil
- Season both sides of the cod fillets with salt and pepper then carefully place the cod into the hot oil and cook for 3 minutes on each side.1 ½ lb fresh cod (4 fillets)1 teaspoon salt½ teaspoon pepper
- Once the cod is cooked remove it from the skillet and lightly tent it with foil.
- Add the tomatoes halves to the same skillet and cook until they have softened slightly. About 1 minute.2 cups cherry tomatoes - sliced in half
- Add in a the broth, brown sugar, crushed garlic cloves, salt, pepper, the zest the lemon, and 1 tablespoon of the lemon juice.½ cup broth½ teaspoon brown sugar4 garlic cloves½ teaspoon salt½ teaspoon black pepper1 lemon
- Bring the sauce to a simmer and then add the drained pasta and the chopped basil leaves.¼ cup fresh basil (not compacted)
- Stir well to coat the pasta adding ¼-½ cup of the reserved cooking water.
- Once the pasta is all cooked, check your seasoning, add the cod fillets back in and serve immediately.
- You can use any flaky white fish for this dish. Or go for something firmer like a salmon or tuna.
- We like this with fettuccine, but spaghetti or linguine will be equally great.
- Vegetable broth/stock or fish stock is perfect here. Avoid chicken broth as it can overpower the fish. (I use my roasted shrimp stock)
- ¼ cup of basil is about a big handful. Don't compress it into the cup.
Nutrition is per serving