Cod is present in the cold deep waters of the Irish coasts. Let us Italianize it with this simple traditional cherry tomato and olive sauce.
It is loaded with vitamins and rich on Omega-3.
RECIPE: COD FILLET IN CHERRY TOMATO SAUCE
Olive oil extra virgin
Cod fillets 500 g
Red onion (sliced) 80 g
Garlic cloves (chopped) 4
Thyme 1 branch
White wine 125 ml
Fish stock 125 ml
Black olives (pitted) 50 g
Cherry tomatoes (halved) 200 g
Lemon zest (grated) 1
Almond flakes (toasted) 30 g
Fresh parsley (chopped) 30 g
Step 1: In a large frying pan with a little olive oil, braise the garlic on a low/medium heat until gold in color then add the red onion and thyme and continue cooking for a further 5 minutes.
Step 2: Increase the heat, and then add the fish fillets to the pan. After 2 minutes turn over and then cook for a further 2 minutes.
Step 3: On a high heat add the white wine, letting it almost evaporate. Then add the tomatoes, olives and fish stock, season and leave it to simmer on a low/medium heat for a further 8 minutes.
To be served hot sprinkled with almonds, parsley and lemon zest.