Pan-fried cod with cherry tomatoes is a simple, delicious main course that is very easy and quick to prepare, remaining tender and succulent. Cod fillets cooked in a pan with cherry tomatoes and olives are perfect if you have little time to dedicate to cooking as they are prepared quickly. You can use either fresh or frozen cod fillets. I also recommend trying the VENETIAN SALTED COD RECIPES that are traditional from my Veneto region and other recipes with EASY AND QUICK COD FILLET RECIPES. Now let’s see how to make Pan-fried cod with cherry tomatoes and let me know if you try it. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fillets cod
- 3.4 oz white wine
- 250 cherry tomatoes
- 3.5 oz olives
- as needed extra virgin olive oil
- 1 clove garlic
- as needed parsley
- as needed salt
- as needed pepper
How to make pan-fried cod with cherry tomatoes
Start preparing the pan-fried cod with cherry tomatoes by washing the cherry tomatoes and cutting them in half. Wash and chop the parsley as well.
Pour the extra virgin olive oil into the pan, add the garlic cut in half and let the oil absorb the flavor for a few minutes. Add the cod fillets and brown them on both sides, then deglaze with the white wine.
When the wine has evaporated, add salt and pepper, then add the cherry tomatoes, olives, and chopped parsley. Cook for 15 minutes, turning the cod fillets halfway through cooking.
Serve the cod fillets hot, accompanied by cherry tomatoes and olives.
How to store pan-fried cod with cherry tomatoes
Store it in the refrigerator for 2 days
