Pan-Seared Lingcod or Rockfish in White Wine Tomato Basil Sauce

I found similar recipies on a few websites for cod and mixed it a bit for our taste. We have enjoyed this with Ling Cod and with Rock Fish

For the Sauce:

• 1-2 tablespoons olive oil

• 1/4 teaspoon crushed red pepper flakes

• 2-4 large cloves garlic, finely minced

• 1 pint cherry tomatoes, sliced in half (You can use diced roma if no cherry tomatoes)

• 1/4 to 1/2 cup dry white wine

• 1-2 tablespoons fresh lemon juice to taste

• 1/2 teaspoon fresh lemon zest

• 1/2 cup fresh basil, finely chopped

• Salt and pepper to taste

• Optional 1 teaspoon granulated sugar or honey

• Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, 7-9 min. Add in the white wine, basil, lemon juice, lemon zest, sugar/honey, add salt and pepper to taste. Transfer the sauce into a bowl and set aside until needed.

For the fish:

• 2 tablespoons olive oil or spray

• 1 .5 pounds ling cod or rock fish cut into serving size

• Salt and pepper

Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper. Prepare your pan with oil or spray heat to medium high

• place cod in the oil and cook until golden brown, about 3 minutes. Turn the fish over and continue cooking for another 3 to 4 minutes, or until it's cooked through.

• Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once. Or serve the sauce on the side so individuals can add the sauce amount preferred.