Cod fillets with tomato a simple and quick recipe. Preparing a fish main course has never been so easy and so good. The recipe I want to tell you today is that of a fish main course ready in minutes. I used frozen cod fillets, but fresh fillets are fine too. I cooked them in a pan with cherry tomatoes and olives, a delicious scent of oregano makes it special. Don’t miss the recipe for Baked Sea Bass and the recipe for Battered Cod Fillets. Few and simple ingredients and you can serve a fish dish that conquers everyone at the table, the fact that they are fillets without bones makes them suitable for everyone, even the little ones in the family. So let’s go to the kitchen and prepare Cod with Tomato together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 97.65 (Kcal)
- Carbohydrates 2.78 (g) of which sugars 2.77 (g)
- Proteins 12.18 (g)
- Fat 4.45 (g) of which saturated 0.65 (g)of which unsaturated 1.61 (g)
- Fibers 0.74 (g)
- Sodium 305.23 (mg)
Indicative values for a portion of 150 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 for Pan-Fried Cod
- 1.1 lbs cod fillets (frozen)
- 1 cup cherry tomatoes
- 2 oz green olives (pitted)
- as needed extra virgin olive oil
- 1 clove garlic
- 1 sprig marjoram
- as needed salt
How to prepare Cod Fillets with Tomato
If you use frozen fillets, let them defrost first. Cut the fillets into large pieces. Pour 3 tablespoons of extra virgin olive oil into a pan, one clove of garlic, and the fish fillets.
Let it cook for a few minutes over medium heat, turning the fish once. Add the cherry tomatoes cut into small pieces, the pitted olives, and the oregano to the pan. Adjust for salt.
Let it cook for 12-14 minutes on low heat. At the end of cooking, add a sprig of marjoram for a wonderful aroma.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover fillets, store them in the fridge in a container for 1-2 days
If you prefer, black olives are also fine, and you can replace marjoram with parsley
Don’t miss the recipe for Baked Anchovy Pie
