Pan Fried Cod in a Citrus & Basil Butter Sauce

  • 2 – 8oz White Cod Filets
  • 2 – Oranges
  • 1 – Lemon
  • 1/2 cup of Stone Hill’s Vidal Blanc
  • 1/2 cup – Olive Oil, divided
  • 3 Tbsp – Unsalted Butter
  • 1 tsp – Light Brown Sugar
  • Salt and Black Pepper
  • Fresh Basil


  • Lay the cod filets in a shallow pan or baking dish.
  • Zest 1 orange and 1 lemon; add zest to the fish.
  • Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
  • Add 1/4 cup of the olive oil and 1/2 cup of Vidal Blanc.  Cover and let marinate for at least 1 hour.
  • Preheat the oven to 250 degrees F
  • In a large oven safe sauté pan, heat the remaining 1/4 cup of olive oil until hot.
  • Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
  • Season fish with salt and black pepper.
  • Cook over medium heat for about 3-4 minutes and then flip and repeat on the other side.
  • Place the fish into the oven to keep warm while you make the sauce.
  • In a small  pan, melt 2 Tbsp of butter and add the sugar and remaining leftover marinade from the fish.
  • Slice the remaining orange in half and squeeze juice into pan.
  • Bring to a boil, whisking regularly until the sauce has thickened slightly and reduce by almost half.
  • Pass the sauce through a sieve and return to the pan.
  • Add about 1/4 cup finely shredded basil leaves to the sauce and the remaining 1 Tbsp of butter whisking until the butter melts.
  • Taste and adjust the seasoning if necessary.
  • Bring  the fish from the oven and place on your plate. Spoon some of the sauce over the fish. Serve with a side of Wild Rice Pilaf and Grilled Asparagus and of course a glass of Stone Hill’s Vidal Blanc!

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