4 cod fillets 2 tbsp olive oil 1 small onion, chopped 3 garlic cloves, minced 1 cup cherry tomatoes, halved ½ cup white wine 1 tbsp tomato paste Salt and pepper to taste Fresh basil for garnish
Season cod fillets with salt and pepper on both sides and set them aside while you prepare the sauce ingredients.
Heat olive oil in a skillet over medium heat and sauté chopped onion until soft and translucent.
Add minced garlic and cook for another minute, then stir in halved cherry tomatoes and cook until they begin to soften.
Stir in tomato paste and pour in white wine, scraping the pan to deglaze and let it simmer until slightly reduced.
Gently place cod fillets into the sauce and spoon the liquid over them; cover and cook for about 6–8 minutes.
Once the cod is opaque and flakes easily, remove from heat and garnish with fresh basil leaves.
Serve hot with rice, pasta, or crusty bread to enjoy the rich tomato and white wine flavors with tender cod.