The cod in this recipe has been cooked in a simple manner and with very little preparation time you will bring to your table a dish very popular and tasty.
We used the capers for their sour aftertaste, which when combined with the very delicate black olives on the palate, making a unique taste.
If you like replace the black olives with green ones, or capers with fresh chopped parsley, or with the cream.
We also recommend to use very little extra virgin olive oil, which is also very good and tasty.
COD AND OLIVES
Servings 2 people
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 300 g Cod fillets
- 30 g black olive pitted
- 30 g Capers of Pantelleria
- 1 sprinkle Black pepper
- 1 fistful salt
- 5 tbsn olive oil extra virgin
Instructions
- Place the black olives on a cutting board (1), and chop finely (2), then leave aside the mixture on a flat plate (3).
- Now pour two tablespoons of extra virgin olive oil in a soup pot (4), join the capers (5) and finally the black olives (6).
- Now sprinkle with freshly ground black pepper all the ingredients in the pot (7) and stir with a spoon (8). Leave aside the sauce on the same plate (9).
- Warm over low heat the grill and place on the fresh cod fillets (10) to cook over moderate heat for about ten minutes. With a slotted spoon turn the fish on the other side (11) and let it cook for another ten minutes. Once cooked, transfer the cod in a rectangular plate (12).
- Add salt to the cod (13) and start to dress it with the sauce made previously (14), on all fillets. Serve still hot (15), accompanying with a dry white wine.