Cod Sauteed In Olive Oil with Fresh Tomatoes


• 1 Lb. Thin Skinless Fish Fillets

• Salt

• 1/4 Cup Olive Oil

• 2 Large Fresh Tomatoes, 

   Cut Into Chunks

• 2 Tsp. Italian Seasoning

• A Splash Hot Sauce

• Black Pepper To Taste


Salt the fish well and set out on a cutting board. Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds. When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. Add the tomato chunks, the Italian seasoning and the splash of Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat. Put a fish fillet on everyone’s plate. Swirl the tomatoes in the pan and add black pepper to taste; this swirling should emulsify the sauce. Spoon out some tomatoes and sauce for everyone and serve at once.

Leave a Comment

You must be logged in to post a comment.