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Cod with Burst Tomatoes, Basil, and Pine Nuts

By Carolyn Stilwell

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Updated Jul 14, 2024, Published on Mar 21, 2024

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

1. 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

1. Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.
2. 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

1. 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.
2. 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.
3. Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.
4. 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!

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Cod with Burst Tomatoes, Basil, and Pine Nuts

By: Carolyn Stilwell

This curry-spiced cod with burst tomatoes is ready in no time and packs so much flavor!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 2

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Equipment

• Chef Knife
• Cutting Board
• Pan I used a large non-stick pan

Ingredients 

1x2x3x

• ▢ 2 tablespoon Pine Nuts, toast if raw or use toasted

Cod

• ▢ 2 pieces Cod, about 4-6 oz each
• ▢ 1/2 teaspoon Curry Powder, or enough to season on both sides
• ▢ 1/2 teaspoon Kosher Salt, or enough to season on both sides
• ▢ 1/4 teaspoon Black Pepper, or enough to season on both sides
• ▢ 2 teaspoon Olive Oil

Tomatoes

• ▢ 2 teaspoon Olive Oil
• ▢ 1 pint Cherry Tomatoes, or grape; halved (I used mixed colors)
• ▢ 1/4 teaspoon Kosher Salt, or to taste
• ▢ 1/4 teaspoon Black Pepper, or to taste
• ▢ 1/4 teaspoon Red Pepper Flakes, optional; more or less to taste
• ▢ 1/8 teaspoon Granulated Sugar, optional
• ▢ 3 cloves Garlic, thinly sliced
• ▢ 1 teaspoon 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

US Customary - Metric

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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.
  2 tablespoon Pine Nuts

Cod

• Pat cod dry with a paper towel. Season with curry powder, salt, and pepper on both sides.
  2 pieces Cod, 1/2 teaspoon Curry Powder, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper
• 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.
  2 teaspoon Olive Oil

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.
  2 teaspoon Olive Oil, 1 pint Cherry Tomatoes, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 1/4 teaspoon Red Pepper Flakes, 1/8 teaspoon Granulated Sugar
• 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.
  3 cloves Garlic, 1 teaspoon Red Wine Vinegar
• Turn off the heat. Add the fresh basil and stir to combine. The basil should wilt quickly with the residual heat.
  1 cup Fresh Basil
• 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.
  Flaky Salt

Notes

Serving Suggestion: 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.

Nutrition

Calories: 196kcal, Carbohydrates: 14g, Protein: 5g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 0.4mg, Sodium: 905mg, Potassium: 654mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1875IU, Vitamin C: 58mg, Calcium: 63mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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