Baked Cod with Olives and Tomatoes
Main Dishes • European
Description
Baked cod with olives and tomatoes
Ingredients
- Cod fillet 20 oz
- Salt a pinch
- Marinated cherries 8 pieces
- Basil 0 oz
- Onion 1 piece
- Capers 24 pieces
- Mild Chili Spice 1 piece
- Garlic 4 cloves
- Olive Oil 5 fl oz
- Parsley 0 oz
- Wheat Flour 0 oz
- Ground Black Pepper a pinch
- Baking Tomatoes 20 oz
- Olives stuffed with lemon 20 pieces
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
First, prepare the sauce for the fish - Napoli sauce. Blend the peeled tomatoes (with juice) until smooth. Separately, in a saucepan, sauté the chopped onion in olive oil (preferably diced finely). Add the blended tomatoes to the sautéed onion. Simmer on low heat with a sprig of basil, stirring constantly (to prevent the sauce from burning). Reduce until slightly thickened. Season with salt and pepper to taste (it's better to add at the end of cooking).
Step 2
Cut the cod fillet (bones removed) into steaks (portions), season with salt, lightly coat in flour, and fry on both sides in olive oil until golden brown.
Step 3
Add finely chopped chili (just a little for spiciness), minced garlic (chopped as finely as possible), capers, and olives to the pan where the fish is frying.
Step 4
Quickly sauté all ingredients with the fish (very briefly on high heat, for about half a minute), then immediately add the white wine without removing from heat. Let it evaporate. Add the prepared Napoli sauce.
Step 5
Simmer the cod until cooked through in the sauce. Before serving, add halved cherry tomatoes. Adjust seasoning to taste (salt/pepper).
Step 6
When serving, sprinkle with chopped parsley.
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