Mediterranean Style Cod

Ingredients

• 400g Cod fillet (skinless, boneless)
• 2 garlic cloves
• 300g cherry tomatoes
• 70 g pitted kalamata olives
• a handful of fresh parsley
• 200g chopped tomatoes (canned)
• a pinch of salt
• a pinch of dried oregano
• 100 ml dry white wine (Sauvignon Blanc)
• 2 tsp capers in brine
• a pinch of black pepper
• olive oil, for greasing

You can replace Cod with any other fish as you like.

Method

Peel and thinly slice the garlic cloves. This will help them infuse the oil nicely.

Wash the cherry tomatoes and cut them into quarters. Cutting them evenly will ensure they cook at the same rate.

Halve the pitted kalamata olives. This makes them easier to eat and distributes their flavour throughout the sauce.

Chop the fresh parsley finely. Set aside a little extra for garnishing at the end if you like.

Heat a drizzle of olive oil (about a tablespoon) in a wide, shallow pan over a medium heat. You want just enough to coat the bottom of the pan.

Add the sliced garlic and fry gently for 1–2 minutes until fragrant, taking care not to let it brown, which can make it bitter.

Add the quartered cherry tomatoes to the pan and cook for 3–4 minutes until they begin to soften and release some of their juices.

Stir in the canned chopped tomatoes and continue cooking for another 2–3 minutes, allowing the flavours to meld.

Add a pinch of salt and a pinch of dried oregano. Remember you can always add more seasoning to taste later.

Pour in the dry white wine and let it simmer gently for 2–3 minutes until the alcohol has mostly evaporated. You should notice the aroma change.

Stir in the drained capers. Their salty, briny flavour will add a lovely zing to the sauce.

Cover the pan with a lid and let the sauce cook gently for about 15 minutes, stirring occasionally to prevent it from sticking to the bottom.

Gently place the cod fillets into the simmering sauce, ensuring they are mostly submerged. Season the fish directly with a pinch of black pepper.

Add the halved olives around the fish, nestling them into the sauce.

Cover the pan again and cook on a low heat for approximately 10 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of your cod fillets.

Halfway through the cooking time, carefully spoon some of the flavourful sauce over the top of the fish. Avoid stirring the sauce too much to keep the delicate fillets intact.

Once the cod is cooked through and tender, sprinkle generously with the freshly chopped parsley.

Serve immediately while it’s nice and hot, with any side dish of your choice, such as crusty bread, rice, or new potatoes to soak up the lovely sauce.