Today we prepare a simple second course together, white cod with olives and onions, cooked in a pan. Easy to prepare and very tasty, perfect for parties and special occasions.
If you like cod, you must try this version because it’s really delicious, the perfect dish to make a great impression at the table!
Very tender and flavorful, white cod is the suitable second course for all types of occasions, for example, Christmas. Perfect for a Christmas Eve menu full of taste and simplicity! Great to serve even during a classic Sunday lunch.
I also recommend the classic version of Cod in a pan with olives and potatoes, it’s really exceptional!
Before we see the ingredients and procedure together, I’ll leave you with some of my readers’ favorite recipes, perfect for impressing at the table effortlessly!
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs Cod (frozen or already soaked)
- 2 Onions (white or golden)
- Black Olives (1 small jar, about 5.29 oz)
- Flour (as needed to lightly flour the cod)
- A few tbsps Olive oil (one generous per person)
- Chopped parsley
- Salt
Tools
- Cutting board
- Saucepan
- Knife
- Paper towels
- Kitchen spatula
Preparation
For this recipe, I used frozen cod. We can also use already soaked cod or salted cod that needs to be rinsed and soaked for about 3 days.
Thaw the cod several hours in advance and place it on a rack to drain the water. Once completely thawed, gently pat it with paper towels to dry it better.
Pass it through a little flour and lightly shake each piece to remove the excess.
Take a large saucepan. Brown the thinly sliced onions with a few tablespoons of olive oil. If you prefer, you can use just one onion.
Once nicely browned, place the cod pieces inside the pan and sear them over fairly high heat without turning.
If desired, you can deglaze with a little white wine, otherwise continue cooking, and when the cod begins to color, gently turn it to the other side using a spatula.
The cooking is quick, about twenty minutes, but always check before plating.
Near the end of cooking, add a good handful of fresh parsley and olives, preferably pitted.
Once the cod is nicely browned, place it on a plate, garnish with fresh parsley, and serve. Enjoy your meal, and until the next recipe!
Recipe and Photo Gabry © – all rights RESERVED
