Pat the cod fillets dry using a paper towel. This step ensures the fish gets a perfect sear. Sprinkle salt and black pepper evenly on both sides of each fillet. Set the fillets aside while you prepare your skillet.

Heat a large skillet over medium-high heat, then add olive oil. Once the oil is shimmering, place the seasoned cod fillets in the skillet. Cook for about 3-4 minutes per side, until lightly golden and cooked through. Be gentle when flipping to keep the fish intact. Remove the fillets and set them aside.

Melt the butter in the same skillet over medium heat. Toss in the minced garlic and stir for about 1 minute until fragrant. Stirring constantly ensures the garlic doesn’t burn.

Add diced tomatoes along with their juices and stir them into the garlic and butter mixture. If you’re using white wine, pour it in now and simmer for 5 minutes. Allow the alcohol to cook off, creating a flavorful base.

Zest and juice your lemon, then stir both into the tomato sauce. The fresh citrus gives the dish its signature brightness. Taste the sauce at this stage and adjust the seasoning if needed.

Pour in the chicken or vegetable broth and give the sauce a good stir. This helps create a light, silky texture that complements the tender cod.

Nestle the cod fillets back into the skillet, spooning some of the sauce over the top of each piece. Cover the skillet and simmer for 5-6 minutes to allow the flavors to soak into the fish.

Once the cod is done, sprinkle it with freshly chopped parsley or basil. This adds a burst of color and fresh flavor. Serve the cod hot with plenty of sauce to drizzle over your sides, and enjoy every bite! 🌿