Chef Marco’s Recipe: Pan Seared Cod Fillet with White Wine Tomato Herb Sauce

In the last city’super cooking class, Marco taught the participants to make this pan seared cod fillet with white wine tomato herb sauce. Would you also like to learn to do the healthy and refreshing dish? Here are the recipe provided by Marco. Let’s try to do it at home – but if you want to learn from Marco’s cooking skills and experience, don’t hesitate to enroll in Marco’s cooking class to ask him in person!


Cod Fillet                                                      150   g
Fresh Asparagus(Sliced)                            3        pcs
Mix Cherry Tomato(Cut in Half)             50      g
Chopped Pink Peppercorn                        3        g
Paprika                                                          0.5    Teaspoon
Fresh Basil(Sliced)                                      4        pcs
Lemon Juice                                                 1.5    Teaspoon
Lemon Skin                                                  0.5    Teaspoon
Sliced Garlic                                                 2        Cloves
White Wine                                                  4        oz
Salt                                                                0.5    Teaspoon
Chopped Black Pepper                             0.5    Teaspoon
Olive Oil                                                         1        Teaspoon
Extra Virgin Olive Oil                                  1        Soupspoon


  1. Preheat oven to 180 degrees C, boiled sliced asparagus till medium well and put into ice water, set aside.
  2. Dried the Cod Fillet with Kitchen Paper, put Salt & Pepper on each side.
  3. Olive Oil to a pan, fried the fish skin side first after the oil was heated until golden brown, turn to the other side and fried 4 mins , finally put into the oven for 5 mins.
  4. Olive Oil to a pan, stir the sliced garlic and paprika 1 min, add mix cherry tomatoes, stir nicely to keep the shape of tomato for 4-5 mins,
  5. Add white wine, basil, lemon juice, lemon skin, salt, black pepper, extra virgin olive oil, reduce the sauce until sticky.
  6. Put the asparagus on plate, topped with cod fillet, white wine sauce.
  7. Pink peppercorn and basil on top as decoration.

About Chef Marco

With over 20 years’ experience in the F&B industry, in which 10 years as a chef, Chef Marco has developed his menus of Mediterranean cuisine in a healthy and delicious style. He is a holder of Dietitian Certificate (Chengdu, China), and is committed to cooking detectable healthy food. He has also developed a variety of vegan Mediterranean menus for those who has a vegan lifestyle.
Marco has vast experience in setting up restaurants, menu designs and management. He has worked for restaurants serving cuisines of Italian, Chinese, Vietnamese, Japanese, etc. He is also a consultant chef for some restaurants in Hong Kong. View Marco’s profile:


Our chefs are teaching in city’super cooking classes!

Learn cooking techiques and have fun in our chefs’ classes at city’super Culture Club.  This season we have six classes in the Causeway Bay and Tsim Sha Tsui, hosted by our chefs, Giuseppe D’Angelo (Italian), Theresa Chia (Malaysian), Eric Tse (Vegetarian Taiwanese) and Marco Lo (Mediterranean). Check out more details on city’super’s offical page!