Cod Sautéed in Olive Oil with Fresh Tomatoes

If you have approximately 20 minutes to spend in the kitchen, Cod Sautéed in Olive Oil with Fresh Tomatoes might be an amazing gluten free, dairy free, fodmap friendly, and whole 30 recipe to try. One serving contains 271 calories, 24g of protein, and 16g of fat. This recipe serves 4 and costs $2.88 per serving. Several people made this recipe, and 673 would say it hit the spot. It works well as an affordable main course. If you have bell pepper, fish fillets, italian seasoning, and a few other ingredients on hand, you can make it. It is brought to you by Simply Recipes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Try Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe, Baked Cod With Lemon And Olive Oil, and Cod with Crushed Potatoes and Anchovy-Olive Oil Emulsion for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Remove any pin bones from the fillets and pat them dry. Salt the fish fillets 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.2 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. 3 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.4 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. Serve with crusty bread and a dry rose wine.

 

Step by step:

1. Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board.

2. Heat the olive oil in a saute pan and set it over medium heat for 2 minutes.

3. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.2 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. 3

4. 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.4 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.

5. Serve with crusty bread and a dry rose wine.

Nutrition Information:

covered percent of daily need