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Cooking + Entertaining

Cod with cherry tomatoes: the recipe for a quick and tasty seafood main course

Cod with cherry tomatoes: the recipe for a quick and tasty seafood main course



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

Heat a drizzle of oil in a nonstick skillet 1.

Add the garlic clove 2 and let it brown a little.

Combine the cherry tomatoes 3rinsed and cut into wedges.

Pour in the tomato puree 4.

cover with a lid 5 and let the tomatoes wilt over low heat for about 15 minutes.

Meanwhile, cut the olives in half. 6.

Once the cooking time has elapsed, add the black olives and capers to the tomato sauce. 7.

Flour the cod fillets 8.

In a separate skillet, heat a drizzle of oil 9.

Arrange the floured cod fillets 10.

Wet with white wine eleven and make it fade away.

Gently flip the fish with a slotted spoon. 12 and let it brown on the other side as well.

season with salt 13.

Once ready, remove the cod fillets and transfer them to the pan with the sauce. 14.

Perfume with rosemary needles fifteen.

Add the chopped parsley sixteen.

Season with a little crushed dry chili 17.

Let flavor for another minute, then remove from heat. 18.

Spread cod with cherry tomatoes on individual plates 19bring to the table and serve.


The cod with cherry tomatoes can be kept in the fridge, in an airtight container, for 1-2 days Maximum.

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