Seared Cod with Lemon, Tomato and Basil Pasta
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.
Use the options below to toggle between cups and grams (if relevant)
For the Cod:
- 2 tbsp olive oil
- 1 1/2 lb fresh cod (4 fillets) - see note 1
- salt and pepper
For the Lemon, Tomato and Basil Pasta:
- 12 oz fettuccine/tagliatelle - see note 2
- 2 cups cherry tomatoes - sliced in half
- 1/4 cup broth - see note 3
- 1 tsp brown sugar
- 2 garlic cloves
- 1 lemon
- 1/4 cup fresh basil (not compacted) - see note 4
Bring a large pan of water to the boil.
Once boiling salt the water generously and add in the 12oz/340g of pasta. Cook as per the packet instructions. Reserve 1/2 cup of the cooking water before you drain it.
Whilst the water is coming to a boil start the fish.
Heat the olive oil in a heavy-based skillet over medium-high heat.
Season both sides of cod fillets with salt and pepper then carefully place the cod into the hot oil and cook for 3 minutes on each side.
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.
Add in a 1/4 cup of broth, 1 teaspoon of brown sugar, 2 crushed garlic cloves, the zest of one lemon, and 1 tbsp of lemon juice.
Bring the sauce to a simmer and then add the drained pasta and 1/4 cup of chopped basil leaves.
Stir well to coat the pasta adding 1/4 cup of the reserved cooking water.
Once the pasta is all cooked 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)
- 1/4 cup of basil is about a big handful. Don't compress it into the cup.
Calories: 556kcal | Carbohydrates: 68g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 178mg | Potassium: 1110mg | Fiber: 4g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 3mg