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Skillet cod

skillet cod

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.

Ingredients :

  • 2 cod fillets (high if possible)
  • 3 to 4 Tbsp extra virgin olive oil
  • 1 garlic clove
  • 1 lbs. cherry tomatoes
  • salt
  • pepper
  • basil
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1/4 cup white wine


  1. Put 1 or 2 Tbsp of oil in a pan and add the minced garlic.
  2. 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.
  3. Add lemon juice, lemon zest, basil, salt and pepper. Mix well and let them cook for 10 minutes.
  4. In another pan add 2 Tbsp of extra virgin olive oil and turn on the gas.
  5. 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.
  6. Then transfer them to the tomato pan and cook for some more minutes and serve.
  7. Buon appetito!

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