Pan-Sauteéd Cod

Ingredients

1-1/2 pounds cod, loin cut

Coarse sea salt and freshly ground black pepper

3 tablespoons extra virgin olive oil, plus more for drizzling

4 garlic cloves, finely minced

2 cups cherry tomatoes, halved lengthwise

1/2 cup white wine

2 tablespoons unsalted butter

1/2 lemon

1/2 teaspoon dried oregano

Directions

Use paper towels to thoroughly pat the fish dry; season both sides with salt and pepper.
Heat a large cast-iron skillet or deep frying pan over medium-high heat.
Once hot, add the olive oil and then the fish, skinned side up.
Arrange the garlic and cherry tomatoes around the fish and cook for 8 minutes (overall cooking time will be longer than for a thin fillet).
Use a wide spatula to flip the fish, then add the wine.
After 3 minutes, cover the pan, lower the heat to medium, and continue cooking until cooked through, about another 5 minutes.
Take off the cover, add the butter, squeeze the lemon over the fish and tomatoes, and sprinkle with the oregano.
Once the butter melts, spoon the sauce over the fish, then transfer to a serving platter for an elegant presentation or slice into individual sections and plate.
(If you’d like a thicker sauce, remove the fillet and turn up the heat, cooking the sauce until it reduces.)
Serve with the tomatoes, pan sauce, and a drizzle of olive oil.

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