Ingredients
Equipment
Method
- Season the cod fillets generously with salt and pepper and set aside.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Carefully place the seasoned cod in the skillet and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the thinly sliced garlic and stir frequently until golden.
- Add the halved cherry tomatoes and cook for 2-3 minutes until softened, then pour in a splash of white wine and simmer for a couple of minutes.
- Stir in the chopped parsley and season with more salt and pepper if needed.
- Return the cod fillets to the skillet, spooning some sauce over them, and serve immediately with lemon wedges.
Nutrition
Calories: 250kcalCarbohydrates: 8gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 8mg
Notes
For the crispiest cod, make sure your skillet is hot enough and don't overcrowd it, cooking in batches if necessary. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently to preserve texture. If you want to elevate the dish, drizzle a little extra virgin olive oil over the plated cod right before serving. Adjust the sauce seasoning to taste, and consider adding a splash of lemon juice for brightness. Enjoy with crusty bread or a simple salad on the side!
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