Cod with cherry tomatoes: the recipe for a quick and tasty seafood main course
ingredients
extra virgin olive oil
Illinois cod with cherry tomatoes it’s a second quick and appetizing seafood, perfect for anyone lunch or family dinner. It is a dish with typically Mediterranean aromas, ideal also for those who are new to cooking, to be brought to the table strictly with slices of homemade bread for the inevitable final patty.
To prepare it, all you have to do is brown the floured fish fillets in a pan with a drizzle of oil, then deglaze them with white wine and then cook them in a separate pan, where you will have sautéed the datterini tomatoes in wedges with a few tablespoons of tomato. mashed potatoes. All made particularly tasty and fragrant by the addition of nere olive tree boned, capers desalted, chopped parsley, rosemary and crushed dry chilli. The result will be a light but very tasty dish, to accompany with a mixed salad or another garnish of your choice.
For best results, we suggest buying cod hearts very fresh from your trusted fishmonger but, alternatively, the frozen ones will work for you: to keep in the freezer, ready to take out at the last moment. If you prefer, you can try a white version, simply omitting the tomato from the preparation and adding a splash of lemon juice whereas, if there are children among the guests, it will be enough to eliminate the spicy element of the ingredients.
Discover how to prepare cod with cherry tomatoes following the step-by-step procedure and tips. If you liked this recipe, also try the Livorno cod or try the stewed cod or the cod with peas.
How to prepare cod with cherry tomatoes
Step 1
Step 1
Heat a drizzle of oil in a nonstick skillet 1.
Heat a drizzle of oil in a nonstick skillet 1.
Step 2
Step 2
Add the garlic clove 2 and let it brown a little.
Add the garlic clove 2 and let it brown a little.
Step 3
Step 3
Combine the cherry tomatoes 3rinsed and cut into wedges.
Combine the cherry tomatoes 3rinsed and cut into wedges.
Stage 4
Stage 4
Pour in the tomato puree 4.
Pour in the tomato puree 4.
step 5
step 5
cover with a lid 5 and let the tomatoes wilt over low heat for about 15 minutes.
cover with a lid 5 and let the tomatoes wilt over low heat for about 15 minutes.
step 6
step 6
Meanwhile, cut the olives in half. 6.
Meanwhile, cut the olives in half. 6.
step 7
step 7
Once the cooking time has elapsed, add the black olives and capers to the tomato sauce. 7.
Once the cooking time has elapsed, add the black olives and capers to the tomato sauce. 7.
step 8
step 8
Flour the cod fillets 8.
Flour the cod fillets 8.
step 9
step 9
In a separate skillet, heat a drizzle of oil 9.
In a separate skillet, heat a drizzle of oil 9.
step 10
step 10
Arrange the floured cod fillets 10.
Arrange the floured cod fillets 10.
step 11
step 11
Wet with white wine eleven and make it fade away.
Wet with white wine eleven and make it fade away.
step 12
step 12
Gently flip the fish with a slotted spoon. 12 and let it brown on the other side as well.
Gently flip the fish with a slotted spoon. 12 and let it brown on the other side as well.
step 13
step 13
season with salt 13.
season with salt 13.
step 14
step 14
Once ready, remove the cod fillets and transfer them to the pan with the sauce. 14.
Once ready, remove the cod fillets and transfer them to the pan with the sauce. 14.
step 15
step 15
Perfume with rosemary needles fifteen.
Perfume with rosemary needles fifteen.
step 16
step 16
Add the chopped parsley sixteen.
Add the chopped parsley sixteen.
step 17
step 17
Season with a little crushed dry chili 17.
Season with a little crushed dry chili 17.
step 18
step 18
Let flavor for another minute, then remove from heat. 18.
Let flavor for another minute, then remove from heat. 18.
step 19
step 19
Spread cod with cherry tomatoes on individual plates 19bring to the table and serve.
Spread cod with cherry tomatoes on individual plates 19bring to the table and serve.
storage
The cod with cherry tomatoes can be kept in the fridge, in an airtight container, for 1-2 days Maximum.
