The Mediterranean cod is an easy recipe and very tasty, which can be prepared with either frozen cod fillets or fresh cod or preferably the fillet or the heart.
It is obvious that with fresh fish, the flavor is enhanced, but even with the other option, the dish is decidedly tasty; I’ll say it because over the years I’ve had the chance to prepare both versions.. the choice is personal.
In this case I used a nice piece of cod heart, which has a better yield, is very easy to prepare as it has no bones and cooks quickly to the advantage of flavor, and it should not be underestimated that usually, the cod heart is a piece that has an excellent yield and costs less than the frozen one in a tray.
With a decidedly Mediterranean scent thanks to the aromas of oregano and capers, I’ll just say that every time I bring it to the table, dipping bread in the sauce is inevitable!
READ THE TIPS BELOW. HOW TO DESALT CAPERS PROPERLY
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Mediterranean Cod
- 14 oz cod (fresh or frozen)
- 1 cup cherry tomatoes (yellow and red)
- 2 tablespoons Taggiasca olives (pitted)
- 4 tablespoons extra virgin olive oil
- salt
- breadcrumbs
- 1 tablespoon capers (in oil or salted)
- 1 clove garlic
- oregano
- parsley
Preparation of Mediterranean Cod
– If using frozen fish, follow the instructions for defrosting it
– Sauté the garlic with oil, then remove it, add the tomatoes (or canned tomato pulp), the chili pepper (optional) and cook covered for about ten minutes.
– Add the fish, and cook covered, without turning it to avoid breaking it, basting it from time to time.
– In a bowl, combine the olives, desalted capers, salt, parsley, and 2 tablespoons of oil, mix well, and at the end of cooking, add to the sauce.
– In a small pan, heat a tablespoon of oil and fry the breadcrumbs.
– Serve the fish, sprinkled with breadcrumbs.
Tips:
– Accompany the dish with bruschetta.
– To properly desalt capers, first rinse them under running water; then place them in a small bowl or cup with water and let them soak for about 15 minutes, then rinse again and pat dry.
