If you’re in need of a new seafood recipe then I think this Cod with Burst Tomatoes, Basil, and Pine Nuts is JUST what you’re looking for! The delicate cod is seasoned with a flavorful blend of curry powder, salt, and pepper. It’s not overpowering, but it adds such a nice fragrance and fun pop of flavor.
The tomatoes simmer in olive oil and seasoning until they are sweet and jammy. Stir in some sliced garlic, a splash of red wine vinegar, and LOTS of fresh basil for the perfect balance of flavors.
Let me show you how to make this cod dish!
Cod with Burst Tomatoes Ingredients
- 2 tbsp Pine Nuts toast if raw or use toasted
Cod
- 2 pieces Cod about 4-6 oz each
- 1/2 tsp Curry Powder or enough to season on both sides
- 1/2 tsp Salt or enough to season on both sides
- 1/4 tsp Black Pepper or enough to season on both sides
- 2 tsp Olive Oil
Tomatoes
- 2 tsp Olive Oil
- 1 pint Cherry Tomatoes or grape; halved (I used mixed colors)
- 1/4 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- 1/4 tsp Red Pepper Flakes optional; more or less to taste
- 1/8 tsp Sugar optional
- 3 cloves Garlic thinly sliced
- 1 tsp Red Wine Vinegar
- 1 cup Fresh Basil I used a 4 oz container of Fresh Basil and removed the leaves from the stems
- Flaky Salt optional; to serve
Recipe Instructions
- If you’re using un-toasted pine nuts, toast them in a pan. Add the pine nuts in an even layer to a non-stick pan over medium-low heat for about 5 minutes or until golden. Stir occasionally to prevent burning. Keep a close eye on the stove because pine nuts can burn quickly. Set aside for serving.
Cod
- Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.
- Heat 2 tsp oil in a non-stick pan over medium-high heat. Add the seasoned cod and cook for about 3 minutes a side or until golden and cooked through. Set aside for serving.
Tomatoes
- In the same pan, heat another 2 tsp oil over medium heat. Add sliced cherry or grape tomatoes. Season with salt, pepper, and optional red pepper flakes, and optional sugar. Stir to combine.
- Simmer the tomatoes for about 5 minutes or until they are starting to get jammy. Stir occasionally. Once jammy, add the sliced garlic cloves. Stir to combine and cook for 1 minute. Pour in the red wine vinegar and cook for another minute.
- Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.
- Place the cod in a shallow bowl to serve. Spoon the tomato mixture over the top of the cod. Sprinkle with the toasted pine nuts. Optionally top with a drizzle of olive oil and a pinch of flaky salt.
Did you try this Cod with Burst Tomatoes, Basil, and Pine Nuts? Leave a Review!
Keep this cod recipe in mind the next time you’re craving seafood! This dish is elegant, balanced, and EASY to make. You will love the way the curry-spiced cod compliments the sweet jammy burst tomatoes.
I served this recipe on a bed of turmeric pearl couscous, but rice or pasta would also be excellent. This would also be delicious with some crusty bread to mop up all those jammy tomatoes.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Cod with Burst Tomatoes, Basil, and Pine Nuts
This curry-spiced cod with burst tomatoes is ready in no time and packs so much flavor!
Equipment
- Pan I used a large non-stick pan
Ingredients
- 2 tbsp Pine Nuts toast if raw or use toasted
Cod
- 2 pieces Cod about 4-6 oz each
- 1/2 tsp Curry Powder or enough to season on both sides
- 1/2 tsp Salt or enough to season on both sides
- 1/4 tsp Black Pepper or enough to season on both sides
- 2 tsp Olive Oil
Tomatoes
- 2 tsp Olive Oil
- 1 pint Cherry Tomatoes or grape; halved (I used mixed colors)
- 1/4 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- 1/4 tsp Red Pepper Flakes optional; more or less to taste
- 1/8 tsp Sugar optional
- 3 cloves Garlic thinly sliced
- 1 tsp Red Wine Vinegar
- 1 cup Fresh Basil I used a 4 oz container of Fresh Basil and removed the leaves from the stems
- Flaky Salt optional; to serve
Instructions
- If you're using un-toasted pine nuts, toast them in a pan. Add the pine nuts in an even layer to a non-stick pan over medium-low heat for about 5 minutes or until golden. Stir occasionally to prevent burning. Keep a close eye on the stove because pine nuts can burn quickly. Set aside for serving.
Cod
- Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.
- Heat 2 tsp oil in a non-stick pan over medium-high heat. Add the seasoned cod and cook for about 3 minutes a side or until golden and cooked through. Set aside for serving.
Tomatoes
- In the same pan, heat another 2 tsp oil over medium heat. Add sliced cherry or grape tomatoes. Season with salt, pepper, and optional red pepper flakes, and optional sugar. Stir to combine.
- Simmer the tomatoes for about 5 minutes or until they are starting to get jammy. Stir occasionally. Once jammy, add the sliced garlic cloves. Stir to combine and cook for 1 minute. Pour in the red wine vinegar and cook for another minute.
- Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.
- Place the cod in a shallow bowl to serve. Spoon the tomato mixture over the top of the cod. Sprinkle with the toasted pine nuts. Optionally top with a drizzle of olive oil and a pinch of flaky salt.
Notes
I served this recipe on a bed of turmeric pearl couscous. This would also be great over rice or pasta. You could also serve this with crusty bread.
Tried this recipe?Let me know how it was!
