This skillet cod is a light and easy recipe, that will surprise you for its light taste that still recalls Summer.
I saw this delicious recipe on BakerbyNature blog, and I have just diminished garlic and oil a bit. I love extra virgin olive oil, butter and garlic – but I always try to cook in a lighter way, if possible, so I often diminish fat and garlic/pepper quantities to meet our taste.
It is really very simple to prepare this skillet cod. The “trick” to distinguish it from a boiled/stewed cod – that are good too but not the aim of this recipe – is to cook the fish separately and add it to the sauce only in a second time.
We ate it as it is, with the cherry tomatoes as a side and with some bread; but it is great also with some potatoes or white rice.
- 2 cod fillets (high if possible)
- 3 to 4 Tbsp extra virgin olive oil
- 1 garlic clove
- 1 lbs. cherry tomatoes
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1/4 cup white wine
- Put 1 or 2 Tbsp of oil in a pan and add the minced garlic.
- As soon as garlic begins to color, add the tomatoes cut in half. Mix well. As soon as they begin to fry add wine and let it evaporate.
- Add lemon juice, lemon zest, basil, salt and pepper. Mix well and let them cook for 10 minutes.
- In another pan add 2 Tbsp of extra virgin olive oil and turn on the gas.
- Add the cod fillets and let them cook for 5 minutes. Then, using a spatula, flip them carefully and cook for a couple of minutes more.
- Then transfer them to the tomato pan and cook for some more minutes and serve.
- Buon appetito!