Seared Cod with Tomato Basil Sauce

Ingredients:

4 cod fillets (about 6 oz / 170 g each), skinless and boneless

¼ cup all-purpose flour, for light dusting

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 cup cherry tomatoes, halved (preferably multicolored for beauty and sweetness)

½ cup vegetable broth (or fish stock for deeper flavor)

¼ cup fresh basil leaves, chopped (plus extra for garnish)

½ teaspoon sea salt, or to taste

¼ teaspoon freshly ground black pepper

Optional: a pinch of chili flakes or a drizzle of balsamic vinegar for depth

Directions:

1️⃣ Prepare the Cod — The Golden Foundation

Pat the cod fillets dry with paper towels to remove excess moisture — this ensures a perfect golden crust when searing. 

Season both sides generously with salt and freshly ground black pepper. Lightly dust each fillet with flour, shaking off the excess. The flour not only helps the fish crisp up beautifully but also thickens the sauce later, creating that luxurious Mediterranean texture.

💡 Tip: Use a fine-mesh sieve to dust the flour evenly — it prevents clumping and gives a professional finish.

2️⃣ Sear the Cod — Lock in the Tender Juiciness

In a large skillet or sauté pan, heat the olive oil over medium-high heat until shimmering. Gently place the cod fillets in the pan, ensuring they are not overcrowded ( cook in batches if necessary).

Sear for 3–4 minutes per side, turning carefully with a fish spatula, until each fillet turns a beautiful golden brown. The fish should release easily from the pan once it’s perfectly seared.

Remove the cod from the skillet and set aside on a warm plate — it will finish cooking in the sauce later.

💡 Tip: Do not move the fish while it’s searing. Let it form that golden crust — patience pays off here!

3️⃣ Build the Aromatic Base — The Heart of the Mediterranean

In the same skillet (don’t clean it — those golden bits are flavor gems), add the chopped onion. Sauté for about 3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.

Now, toss in the cherry tomatoes. Let them cook for 5–7 minutes, stirring occasionally, until they start to blister and release their sweet juices. The sauce should begin to take on a rich, rustic aroma — the kind that instantly transports you to a seaside trattoria.

💡 Optional Step: Add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes and enhance their sweetness.

4️⃣ Simmer the Sauce — Infuse and Deepen the Flavors

Pour in the vegetable broth and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer over medium heat.

Allow the sauce to reduce by half, about 5 minutes, until it slightly thickens and the flavors meld together. Stir in half of the chopped basil — this adds a burst of freshness and aroma while the sauce cooks.

💡 Tip: For a more luxurious sauce, add a teaspoon of butter at this stage and swirl it into the mixture for a velvety finish.

5️⃣ Return the Cod — The Perfect Union

Carefully return the seared cod fillets to the skillet, nestling them into the simmering tomato-basil sauce. Spoon some of the sauce over the top of each piece.

 

 This sausage roll recipe comes straight from my English husband, Mark. These flaky, golden puff pastries are filled with seasoned pork sausage and a hint of mustard. They’re simple to make, freeze beautifully, and are perfect for parties or picnics.

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

12

Yield:  

12 sausage rolls

 

Ingredients

• 1 (17.3 ounce) package frozen puff pastry sheets, thawed

• ¼ cup Dijon mustard or to taste (Optional)

• 1 (16 ounce) package pork sausage meat or ground pork

• 1 large egg, beaten

Directions

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

   

2. Unfold puff pastry sheets. Cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares.

   

3. Brush each square with mustard (if using).

   

4. Divide sausage into 12 equal pieces and roll into small logs. Place one log onto each square.

   

5. Roll dough around sausage and lightly brush dough with beaten egg to seal.

   

6. Place rolls onto an ungreased baking sheet. Brush the tops with remaining beaten egg.

   

7. Bake in the preheated oven for 10 minutes. Check to ensure they aren't burning, then continue to bake until puffed and golden, about 10 more minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

   

8. Serve and enjoy!