Cod is a fish highly appreciated in cooking, both for its delicate flesh, which is great for children, and for its modest cost. The recipes for cooking cod are varied, boiled and seasoned with just oil and lemon or worked with vegetables. Today I prepared Ligurian Cod Fillets, a very simple, quick dish with lots of flavor and lightness. Even those on a diet can prepare it without any problems. Remember that from cod, depending on how it is preserved, we have baccalà and stockfish.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 lbs cod
- 1/2 cup flour (to flour the fillets)
- 1 shallot
- 3 tbsps extra virgin olive oil
- 1/3 cup Taggiasca olives (pitted)
- 3 tbsps pine nuts
- 3 tbsps capers
- 1/4 cup dry white wine
- 7 oz cherry tomatoes
- 10 leaves basil
- 3/4 tsp fine salt
- 1 pinch pepper
Tools
- Kitchen Scale
- Cutting Board
- Pan 10 in
- Wooden Spoon
Steps
Wash the cod, dry it, place it on the cutting board, and cut it into not too small pieces. Flour them, shaking off the excess flour, and place them in a pan where we have previously put the oil and thinly sliced shallot and browned.
Color on both sides and deglaze with white wine. Add the cherry tomatoes cut in half, the pitted Taggiasca olives, pine nuts, and capers. Move the fillets gently with a wooden spoon to avoid breaking them. Salt to taste, pepper to taste, and let cook 20 minutes over medium heat. At the end of cooking, sprinkle with chopped basil and serve.
