Ingredients:
Add the cod to the pan and brown it for a couple of minutes on each side. Turn it with care because it breaks easily.
Add add the olives, the capers, the tomatoes, salt and pepper, taking into account that the capers and the olives are already salty. Cover with a lid, cook for 10 minutes on medium heat, then uncover, add the basil (shredded or dried) and let evaporate any remaining liquid. Serve warm.
(serves 2) A Gf Ef Df
- 4 pieces (as big as a deck of cards) of frozen* or fresh black cod
- ½ lb. ripe organic halved cherry tomatoes or 7 oz. of tomato sauce
- ½ yellow onion
- 2 cloves of garlic
- ¼ cup of Kalamata olives, pitted and halved
- ¼ cup of pickled capers
- 4 tablespoons of extra-virgin olive oil
- a few leaves of basil, shredded by hand or a tsp. of dried basil
- Salt (to taste, optional)
- Pepper (to taste, optional)
Peel and finely slice the onion. Peel the garlic, cut it in half and remove its green core. Sauté the onion and the garlic in a pan with Evoo.
Rinse the cod in cold water and pat it dry.Add the cod to the pan and brown it for a couple of minutes on each side. Turn it with care because it breaks easily.
Add add the olives, the capers, the tomatoes, salt and pepper, taking into account that the capers and the olives are already salty. Cover with a lid, cook for 10 minutes on medium heat, then uncover, add the basil (shredded or dried) and let evaporate any remaining liquid. Serve warm.
* If you are using frozen cod, the pieces must be bigger than suggested because it loses volume when it thaws. Remember to thaw the fish in the refrigerator overnight before using it.