Living in a mountain village, in the center of Sicily, meat has always dominated my diet, and consequently, I do not particularly love fish, especially cod. But when cod fillets with tomato arrive at the table, I always end up devouring it with pleasure along with the final bread mop.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fillets frozen cod or hake
- 9 oz peeled tomatoes (datterini or cherry tomatoes)
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Steps
To prepare the cod with tomato, start by taking the cod fillets out of the freezer at least 30 minutes before cooking them. Alternatively, you can also use fresh filleted cod, I used frozen for my convenience.
In a pan, pour a tablespoon of extra virgin olive oil and heat it together with a clove of peeled garlic. As soon as the garlic starts to brown, pour the peeled tomatoes into the pan. Stir and wait for them to start sizzling. At this point, add the cod fillets to the pan. Season with salt and black pepper, then cover with a lid and let cook over low heat for 12-15 minutes.You can also add some black olives in oil a few minutes before turning off the heat; they will give the dish even more flavor.
Serve this dish hot, accompanied by a nice slice of toasted bread.
