Cod fillets with tomato: a quick and light main course
If you’re looking for an easy, quick, and genuine-flavored main dish, cod fillets with tomato are the perfect solution! This recipe is ideal for those short on time in the kitchen but who don’t want to give up a tasty and light dish. It’s prepared in just a few minutes with very simple ingredients: frozen cod fillets, tomato, a pinch of salt, chili for a touch of liveliness, and a drizzle of extra virgin olive oil. The secret of this recipe lies precisely in its simplicity: all the ingredients are added raw, for a quick and delicate cooking that enhances the flavor of the fish. Perfect for a last-minute dinner or a light lunch, this preparation will win you over with its goodness and practicality!
Before moving on to the recipe, I remind you of other quick and tasty ideas to prepare
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 120.59 (Kcal)
- Carbohydrates 3.63 (g) of which sugars 0.01 (g)
- Proteins 17.04 (g)
- Fat 4.15 (g) of which saturated 0.62 (g)of which unsaturated 0.34 (g)
- Fibers 0.75 (g)
- Sodium 463.31 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz cod fillet
- 1 tbsp extra virgin olive oil
- salt
- chili pepper
- thyme (or basil, parsley)
- 7 oz tomato pulp
Tools
- 1 Skillet
Preparation
Preparing the cod fillets with tomato is really easy! During cooking, the fillets release their water, creating a tasty sauce. However, if you notice that the sauce dries out too much, you can add a little water to keep it creamy.
Place the frozen cod fillets in a non-stick skillet, side by side.
Add a drizzle of extra virgin olive oil on top, the tomato, a pinch of salt, chili pepper, and some thyme. If you prefer, you can substitute thyme with parsley or basil.
Cover with a lid (preferably glass) and bring the skillet to high heat.
As soon as the sauce begins to boil, reduce the heat slightly and let it cook for about 20 minutes.
Halfway through the cooking, gently turn the fillets, being careful not to break them.
NOTES
Some tips for a perfect result
Frozen fish: No need to thaw the fillets before cooking, they will cook directly in the skillet releasing their water.
Sauce too thick? If the sauce dries too much during cooking, add a bit of water to keep it creamy.
Flavor variations: Thyme can be replaced with parsley or basil, according to your taste.
Be careful when turning! Turn the fillets only once and gently to avoid breaking them.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I use fresh cod fillets instead of frozen ones?
Yes, you can use fresh cod fillets, but in this case, the fish will not release much water during cooking. I recommend adding a little water or fish broth to get a creamier sauce. Also, cooking times might be slightly reduced, so check the cooking after about 15 minutes.
