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square picture showing a cooked cod fillet on a bed of tomato pasta

Seared Cod with Lemon, Tomato and Basil Pasta

Claire | Sprinkle and Sprouts
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.
4.37 from 11 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Servings 4
Calories 556 kcal

Ingredients
 
 

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

Instructions
 

  • 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/tagliatelle
    1 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 salt
    ½ 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 broth
    ½ teaspoon brown sugar
    4 garlic cloves
    ½ teaspoon salt
    ½ teaspoon black pepper
    1 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.

Notes

  1. You can use any flaky white fish for this dish. Or go for something firmer like a salmon or tuna.
  2. We like this with fettuccine, but spaghetti or linguine will be equally great.
  3. Vegetable broth/stock or fish stock is perfect here. Avoid chicken broth as it can overpower the fish. (I use my roasted shrimp stock)
  4. ¼ cup of basil is about a big handful. Don't compress it into the cup.
Tried this recipe?Let us know how it was!

Nutrition

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

Nutrition is per serving

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