Sautéed cod with tomatoes & olives
A relaxed, Italian-style fish dish that’s big on taste and vibrant, too.
4 fillet(s), large
1 medium, finely sliced
280 g, halved
Olives, in Brine
16 individual, pitted and halved
- Season the cod and coat with 1 tsp oil. Set aside on a plate. Meanwhile, heat a large nonstick frying pan over a medium-high heat. Add 1 tbsp oil and add the cod, carefully placing each piece facing away from you (to prevent oil from splattering in your direction). Cook for 2-3 minutes until golden, then turn them over and cook for 2-3 minutes on the other side. Transfer to a plate – they shouldn’t be cooked all the way through at this point.
- Add the remaining oil and the shallot to the same pan. Cook for 5-6 minutes, stirring frequently, until the shallot starts to become golden. Add the tomatoes, olives, chilli flakes, half the herbs and 60ml water. Season and cook for 1-2 minutes.
- Reduce the heat to medium. Return the cod to the pan, gently nestling the pieces among the tomato mixture. Cover and cook for 2-3 minutes, until the cod is just opaque in the centre and the tomatoes are heated through. Sprinkle over the remaining herbs and serve with the lemon wedges, if you like.
White fish is the ideal dinner party main. It’s nutritious, economical, quick to cook and will soak up the flavours of whatever you’re making