Wine-Poached Cod with Sweet Tomatoes
Wine-Poached Cod with Sweet Tomatoes is a super simple classy recipe! This simple one-pan meal is great for those crazy nights or to impress guests with little effort. Flaky cod cooked in wine and butter seasoned with lots of fresh garlic and topped with savory tarragon for the perfect finishing touch!
What Does “Poached ” Mean?
Poached refers to the cooking method where lean fish is cooked submerged or slightly submerged in a liquid. This moist cooking method infuses the flavors of the liquid into the fish to add flavor. Usually, this is done at a low temperature with a longer cook time.
For this recipe, the liquid is the white wine with a little butter. I deviate a little here with only a slightly submerged method. For that reason, I also use a higher temperature. I’m sure some will say this isn’t really “poached,” but it is because this is my recipe. The cod sitting it the wine and butter absorbs so much of the flavor.
Wine Poached Cod with Sweet Tomatoes
Here are a few tips to make this the best experience you can.
Cod. A lean, flaky fish that has a butter taste. It’s also pretty firm so it holds up to most cooking methods quite well.
Sweet Tomatoes. These are awesome to use whole when cooking. They pop in your mouth and are so flavorful. My grocery store carries “Sugar Bombs.” The Sam’s Club variety (which is what I have in the photos) are called “Flavor Bombs.” Your grocery store probably has them, but the name may be different. Be sure to look for a package that refers “Sweet” tomatoes.
Curly Parsley. Most of the time Italian flat leaf parsley is used. Curly parsley has a more intense flavor. However, I wholeheartedly feel the bolder flavor works so well here that you can’t use flat leaf. The taste is just amazing!
What Ingredients Are in Wine Poached Cod with Sweet Tomatoes?
- Cod
- Olive Oil
- Sweet Tomatoes
- Garlic
- White Wine
- Butter
- Dried Tarragon
- Dried Parsley
- Fresh Curly Parsley
- Salt and Pepper
Ingredient Notes & Substitutions
Cod – you can swap out the cod for many other types of fish – tilapia, haddock, halibut, flounder, and more would all work well.
Sweet Tomatoes – look for cherry tomatoes that say “Sweet.” Otherwise, you can use some other cherry tomato.
White Wine – I use chardonnay. You can also use pinot grigio, a blanc, or other dry white wine.
How Is Wine Poached Cod with Sweet Tomatoes Made?
- Heat the oven to 400°F. Spray a 9×13 baking dish with cooking spray.
- Oil the cod with olive oil and season both sides with salt and pepper.
- Add the tomatoes to a mixing bowl and add olive oil, salt, and pepper. Stir to completely coat the tomatoes.
- Place the cod in the baking pan. You can cut it in pieces if the entire filet doesn’t fit. Sprinkle the garlic, tarragon, and parsley on top of the fish. Cut the butter in 4 pieces and place the pieces on various parts of the fish as well.
- Pour wine and tomatoes around the fish.
- Place the pan in the oven and cook for 20 minutes. Take it out to check it. Use a fork at the thickest part and slightly twist it to separate the meat. If it flakes easily and the translucent appearance is gone, it’s done. It it still looks raw, cook for another 5 minutes until the fish is fully cooked.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to up to 3-4 days in an airtight container. You can reheat this on the stove for best results. You can use the microwave, too.
Can I Freeze Wine Poached Cod with Sweet Tomatoes?
Yes, absolutely! Place this in an airtight container and place it in the freezer. It will last 4-6 months.
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Wine Poached Cod with Sweet Tomatoes
Ingredients
- 1 pound Cod
- 2 Tablespoons Olive Oil
- 8 ounces Sweet Tomatoes
- 8 cloves Garlic, minced
- 1/2 cup White Wine
- 2 Tablespoons Butter
- 1 Tablespoon Dried Tarragon
- 1 Tablespoon Dried Parsley
- Curly Parsley, chopped
- Salt and Pepper to taste
Instructions
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Heat the oven to 400°F. Spray a 9x13 baking dish with cooking spray.
-
Oil the cod with olive oil and season both sides with salt and pepper.
-
Add the tomatoes to a mixing bowl and add olive oil, salt, and pepper. Stir to completely coat the tomatoes.
-
Place the cod in the baking pan. You can cut it in pieces if the entire filet doesn't fit. Sprinkle the garlic, tarragon, and parsley on top of the fish. Cut the butter in 4 pieces and place the pieces on various parts of the fish as well.
-
Pour wine and tomatoes around the fish.
-
Place the pan in the oven and cook for 20 minutes. Take it out to check it. Use a fork at the thickest part and slightly twist it to separate the meat. If it flakes easily and the translucent appearance is gone, it's done. It it still looks raw, cook for another 5 minutes until the fish is fully cooked.