Quick Mediterranean cod fillets in a pan, made in no time with cherry tomatoes, olives, capers, and pine nuts, a delicious, quick, and light main course made in minutes. With the addition of yellow cherry tomatoes, it’s truly special, and with a couple of slices of bread, it becomes a delightful single dish for 2 people. I had bought 4 frozen cod fillets and at the same time, at the vegetable counter, I found red and yellow cherry tomatoes from Sicily and immediately thought I’d take them to cook together. I had already made Mediterranean chicken and we loved it, so I thought, now let’s try with cod. What can I say, we were really happy with how good it turned out, a simple cod, paired with a few ingredients and some cherry tomatoes, becomes a real specialty where the “scarpetta” is a must, to be done with fresh bread or even bruschetta, seasoned with oil, garlic if you like, and then quickly grilled. Try it, it’s an exquisite dish and amazingly easy.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Quick Mediterranean Cod Fillets in a Pan
- 4 cod fillets (10.6 oz)
- 200 g yellow and red cherry tomatoes
- 1 tbsp Leccino olives (or Taggiasche)
- to taste pine nuts
- to taste raisins
- to taste salted capers
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 1 clove garlic
Tools for Preparing Mediterranean Cod Fillets
- 1 Cutting Board
- 1 Knife
- 1 Pan
Steps to Prepare Mediterranean Cod Fillets in a Pan
Thaw the cod fillets, but fresh cod is fine too. I quickly thawed them in the microwave, using the defrost mode, selecting fish, and indicating the weight so that my microwave automatically sets the time and temperature.
Cut the washed cherry tomatoes in half on a cutting board with a sharp knife.
In a pan, put a tablespoon of olive oil, add a crushed garlic clove in its skin, add the pine nuts, olives, raisins, capers without washing them, and finally the cherry tomatoes. Sauté for a moment on high heat, then add the fillets, sprinkle a little salt on the fillets, cover, and cook for a few minutes on low heat with a lid.
In no time, the fillets will be ready. Add chopped parsley and serve, excellent accompanied with garlic crostini.
