Pan-fried cod with potatoes, olives and cherry tomatoes: a tasty recipe for cooking frozen cod. We have already prepared the Merluzzo in umido con pomodorini or the Merluzzo surgelato in padella con pomodorini e olive, but have you ever tried adding potatoes too? Trust us, it’s delicious! Cod with potatoes, cherry tomatoes and olives is a delightful fish main course, economical, easy, tasty and quick to prepare, which will solve dinner with an affordable expense. A perfect dish when you have little time or you’ve bought frozen cod and don’t know how to prepare it. Ready to run to the kitchen? Let’s go, but before discovering our flavorful recipe with frozen cod, I remind you that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pan-fried cod with potatoes and olives
- 1 3/4 lb cod fillets (frozen, already thawed, or fresh.)
- 1 3/4 lb potatoes (about 4 medium potatoes)
- 7 oz cherry tomatoes
- 3.5 oz black olives (or Taggiasca olives)
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- 1/4 cup white wine
- to taste parsley
Tools
- Frying pan
- Lid
Preparation
For this recipe you can use fresh or frozen cod; of course fresh is tastier. If you use frozen cod, let it thaw slowly in the refrigerator; alternatively use the microwave defrost function, or run it under cold water for a couple of minutes. The first method is always the most appropriate. Pat the cod dry with kitchen paper.
Peel and rinse the potatoes and the onion.
Chop the onion and let it soften in a generous drizzle of oil in a large, heavy-bottomed pan. Add the potatoes and season with salt.
Cover the pan with its lid and cook for about ten minutes; thanks to the salt the potatoes will sweat and soften. After this time add the rinsed cherry tomatoes cut in halves or quarters and the olives. Stir, let them take on flavor, and lay the cod fillets over the other ingredients.
Pour in the wine, let the alcoholic part evaporate over high heat and when you no longer smell the alcohol, place the lid on the pan and cook 10–15 minutes over low heat, turning the fish once and gently to avoid breaking it. When cooked and with the heat off, sprinkle some chopped parsley over the fish and serve.
The pan-fried cod with potatoes and olives is ready; just bring it to the table and serve.
Storage and tips
The pan-fried cod with potatoes and olives should be eaten as soon as it’s made, but if you need to prepare it a few hours in advance, reheat it by adding a little water before serving, or microwave it for a few minutes. Any leftover cod should go in the fridge in an airtight container and be consumed within 24 hours.
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