Cod scallops represent a Mediterranean-flavored second course, ideal for those seeking lightness without sacrificing taste.
Cod, a fish with tender and tasty meat, is breaded in flour and then sautéed in a pan with a sauce of garlic and cherry tomatoes, which with their sweetness and acidity perfectly complement the delicacy of the fish. The olives add the perfect saltiness to complete the dish.
It’s an easy and quick recipe that suits last-minute lunches or dinners perfectly.
It’s healthy because it contains very few fats, lean fish, and vegetables.
Furthermore, pan-cooked cod is versatile because it can be easily paired with seasonal side dishes (like grilled vegetables or steamed potatoes) or used as a base for richer variations, adding, for example, capers, pine nuts, or a touch of chili pepper.
Thanks to its truly enveloping flavor, even the little ones will love it.
I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing cod scallops
- 1.3 lbs cod
- 12 cherry tomatoes
- 10 Taggiasca olives
- 3 cloves garlic
- to taste flour type 1 or 0
- to taste extra virgin olive oil
- 1 pinch fine salt
- 1/4 cup white wine
Tools
- 1 Pan
- 1 Plate
- 1 Spatula
Steps for preparing cod scallops
For a perfect preparation WATCH THE VIDEO RECIPE
Take the cod fillets already cleaned and remove any bones. If you are using frozen cod, make sure it is completely thawed and well dried with a kitchen towel to prevent it from releasing water during cooking.
Once dry, coat each fillet in flour type 1 or 0, shaking them gently to remove the excess. The flour coating creates a light crust during cooking and makes the sauce creamier when you add the cherry tomatoes.
Heat a non-stick pan d. 24 with a drizzle of extra virgin olive oil. When hot, add the garlic cloves and sauté for a minute over low heat. Then add the cherry tomatoes, halved or whole, and cook for 2 minutes. Remove the garlic and lay the cod fillets.
Cook them over medium-high heat for 2-3 minutes per side, gently turning them with a spatula to avoid breaking them. The goal is not to cook them completely at this stage, but to seal the surface and lightly brown them.
At this point, pour in a quarter cup of white wine, let it evaporate, cover, and cook for another 5 minutes or until done. Near the end of cooking, add the olives.
Place the cod fillets on a serving dish or directly on individual plates, drizzling them with the cherry tomato and olive sauce. You can finish with a drizzle of raw oil at the end of cooking to further enhance the aromas.
Enjoy your meal from Barbara!
Tips and Storage
Don’t overdo the flour: a too thick coating would absorb too much oil and weigh down the dish. Just a uniform dusting is enough.
For best results, use fresh fish.
Once cold, the dish can be stored in an airtight container for up to 1 day in the fridge. Since it’s already cooked fish with fresh cherry tomatoes, it’s not advisable to keep it longer.
Reheat it in a pan over low heat with a tablespoon of water or a drizzle of oil to avoid drying out the cod. Avoid the microwave as it tends to harden the fish.
It is not suitable for freezing, especially if you used cod that was already frozen. Furthermore, cherry tomatoes and olives do not maintain their texture and flavor well once thawed.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE it on your social networks
If you want to follow me to not miss other recipes, I WAIT for you on
INSTAGRAM and on
To stay updated with my new recipes, you have the possibility to activate push notifications on my blog.
FAQ (Frequently Asked Questions)
Can I use another type of fish instead of cod?
Yes. You can substitute the cod with other white and delicate fish, such as whiting, plaice, or sole. However, avoid fish that are too fatty or have a strong flavor, as they would disrupt the balance with the cherry tomatoes and olives.
How to avoid the fish breaking in the pan?
Dry it well before cooking and turn it only once. Use a wide and non-stick spatula, and cook over medium-high heat to seal it quickly without sticking.
