Cod baked with olives and tomatoes
4 servings
30 minutes
Cod baked with olives and tomatoes is a true embodiment of Mediterranean flavor, filled with bright notes of fresh herbs, tomatoes, and olives. This recipe has roots in European cuisine, where the balance between rich aromas and the delicate texture of fish is appreciated. The golden crust of the cod fillet soaked in spicy Napoli sauce is enriched with subtle hints of capers, garlic, and white wine. Prepared this way, this fish masterpiece reveals the full depth of seafood flavor, while fresh cherry tomatoes and chopped parsley add extra freshness to the dish. It is best served with light sides like young vegetables or a piece of crispy baguette that will soak up the aromatic sauce. This dish is an ideal choice for those seeking harmony between sophistication and simplicity.
1
First, prepare the sauce for the fish - Napoli sauce. Blend the peeled tomatoes (with juice) until smooth. In a separate pot, sauté chopped onion in olive oil (preferably diced finely). Add the blended tomatoes to the sautéed onion. Simmer on low heat with a basil sprig, stirring constantly (to prevent burning). Reduce until slightly thickened. Add salt and pepper to taste (best added at the end of cooking).
- Pelati (whole peeled tomatoes): 500 g
- Olive oil: 120 ml
- Onion: 1 piece
- Basil: 10 g
- Salt: pinch
- Ground black pepper: pinch
2
Cut the cod fillet (boneless) into steaks (portions), salt it, lightly coat in flour, and fry on both sides in olive oil until golden brown.
- Cod fillet: 500 g
- Salt: pinch
- Wheat flour: 10 g
- Olive oil: 120 ml
3
Add finely chopped chili (just a little for spiciness), minced garlic, capers, and olives to the pan where the fish is frying.
- Red chili pepper: 1 piece
- Garlic: 4 cloves
- Capers: 24 pieces
- Green olives: 20 pieces
4
Sauté all ingredients quickly with the fish (very fast on high heat for half a minute), then immediately add white wine without removing from heat. Evaporate. Add the ready Napoli sauce.
- Dry white wine: 30 ml
- Pelati (whole peeled tomatoes): 500 g
5
Cook the cod in the sauce until ready. Before serving, add halved cherry tomatoes. Season to taste (salt/pepper).
- Cherry tomatoes: 8 pieces
- Salt: pinch
- Ground black pepper: pinch
6
Sprinkle with chopped parsley when serving.
- Parsley: 5 g
