Frozen cod fillets in a skillet with cherry tomatoes and olives or Mediterranean-style cod fillets. Do you remember Mediterranean salmon in a skillet? We made it some time ago and you liked it very much; today, in the same vein, we cook Mediterranean-style cod fillets with cherry tomatoes and olives. If you never know how to cook frozen cod, here’s the perfect solution! From sea bream fillets baked in parchment with cherry tomatoes, to Mediterranean chicken bites, when cherry tomatoes, olives, raisins and capers are involved the results are always among the best! So again this time, if frozen cod makes you a little uneasy, try this recipe and you’ll see you won’t be able to resist the temptation to mop up the delicious sauce of this quick, inexpensive and delicious fish main course!
Let’s go to the kitchen now — the recipe for cod fillets with cherry tomatoes and olives awaits, but first I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile, and find many more in my book “La Sicilia è in tavola”.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz cod (frozen)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 1.4 oz Taggiasca olives
- 6 capers (desalted)
- 0.9 oz raisins
Tools
- Frying pan
Preparation
Let the cod thaw slowly in the refrigerator; alternatively use the microwave defrost function, or run them under cold running water for a couple of minutes. The first method is always the most appropriate.
Heat the oil with one whole clove of garlic split in half. Add the tomatoes and salt, let them soften, then add the cod drained of any residual water and patted dry with paper towels.
Add the olives, capers and raisins. Cook covered over medium heat for 20 minutes if the fillets are thick, or for 10 minutes if they are thin. Adjust salt if necessary and, at the end of cooking, add the chopped parsley.
Turn off the stovetop and let rest for 5 minutes before serving.
Storage and tips
Cod fillets should be eaten immediately, but if you have leftovers, store them in the refrigerator in an airtight container for up to 24 hours. Reheat before eating.
For an extra touch of flavor, add 50 ml of white wine poured over the cod as soon as it’s placed in the pan and cook. (50 ml ≈ 1.7 fl oz ≈ 3 1/3 tbsp, about 1/4 cup)
