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Mediterranean Cod with Tomato-Basil Pan Sauce

Ingredients
4 cod fillets (5–6 oz each), about 1 inch thick
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1/2 tsp smoked paprika (or sweet paprika)
2 tbsp olive oil, plus more to finish
3–4 garlic cloves, thinly sliced
1 pint cherry or grape tomatoes, halved
1/3 cup pitted Castelvetrano or Kalamata olives, roughly chopped (optional but great)
2 tbsp capers, drained
1/4–1/2 tsp red pepper flakes (to taste)
Zest of 1 lemon + 2 tbsp fresh lemon juice
1/4 cup dry white wine (or extra stock)
1/4 cup low-sodium chicken or vegetable stock
1/3 cup fresh basil, torn (plus extra for garnish)
2 tbsp chopped fresh parsley
1–2 tbsp toasted pine nuts (optional, for crunch)

Quick marinade (optional, boosts flavor)
1 tbsp olive oil
1 tsp lemon juice
Pinch of salt and pepper

Instructions
Prep the cod
Pat fillets dry. If using the quick marinade, rub over the fish and rest 10 minutes.
Season both sides with 1/2 tsp salt, 1/4 tsp pepper, and paprika.
Sear the fish
Heat 2 tbsp olive oil in a large skillet over medium to medium-high.
Add cod and sear 2–3 minutes until lightly golden. Carefully flip and cook another 2 minutes. Transfer to a plate (it will finish in the sauce). The fish should still be slightly underdone in the center.
Build the pan sauce
Lower heat to medium. Add garlic; cook 30–45 seconds until fragrant.
Stir in tomatoes, olives, capers, and red pepper flakes. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
Add lemon zest, wine, and stock. Simmer 3–4 minutes, stirring, until tomatoes release juices and sauce reduces slightly.
Finish the dish
Nestle cod back into the skillet, spooning sauce over the top. Add lemon juice.
Simmer gently 2–4 minutes, just until cod flakes easily with a fork (internal temp about 130–135°F; it will carryover to 140°F).
Off heat, fold in basil and parsley. Drizzle with a little good olive oil. Sprinkle pine nuts if using.

Serve with
Crusty bread, couscous, or orzo to catch the sauce
Simple green salad or roasted asparagus on the side

Tips and swaps
Fish options: Halibut, haddock, pollock, or sea bass work similarly; adjust time for thickness.
Dairy twist: Add a knob of butter at the end for a silkier sauce.
Extra veg: Add ribbons of zucchini or baby spinach in step 3.
No wine: Use all stock plus a splash of white wine vinegar.
Make it milder: Skip red pepper flakes and use mild olives (Castelvetrano).

Make-ahead and storage
Sauce can be made 1 day ahead; rewarm, then add and cook fish just before serving.
Leftovers keep 1 day, refrigerated. Reheat gently to avoid overcooking the fish.
Garnish with more basil and a few cracks of black pepper, then spoon plenty of that bright tomato-lemon sauce over each fillet.

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