Seared Cod Spaghetti in Tomato Basil Sauce

Steps

1. Prepare first: pat the cod fillet dry and cut it into 4 pieces, slice the garlic and tear the basil. Season the cod fillet pieces with half of the salt and the black pepper.
2. Bring the water to a boil in a large pot.
3. Heat half of the olive oil in a large skillet over medium-high heat. Sear the cod fillet pieces 3 to 4 minutes per side until golden and the cod reaches 145°F (63°C) inside. Move the cod fillet to a plate.
4. Lower the heat to medium and add the remaining half of the olive oil to the skillet. Cook the garlic and red pepper flakes for 1 minute until fragrant, then stir in the tomato paste for 1 minute.
5. Add the canned tomatoes, oregano and the remaining half of the salt. Simmer 12 to 15 minutes, stirring now and then, until thickened.
6. Meanwhile, cook the pasta in the boiling water until al dente, about 10 minutes. Scoop out a ladleful of the pasta cooking water, then drain the pasta.
7. Add the pasta to the sauce with a splash of the reserved pasta water and toss until glossy. Stir in the lemon juice and about three-quarters of the basil.
8. Break the seared cod fillet into large flakes and fold the cod gently into the pasta. Serve topped with the parmesan and the remaining quarter of the basil.