A dish that celebrates the richness of Mediterranean flavors: garlic, oil, pitted olives, capers, chopped parsley , Extra Virgin Olive Oil and tomato, creating a tasty sauce. With this recipe and the choice of ingredients, our chef takes us directly from the Ligurian coast to the Amalfi Coast,
A simple preparation but full of aromas, absolutely worth trying.
Ingredients
1 soaked cod fillet
500 g of tomato puree
1/2 clove of garlic
200g of pitted Taggiasca olives
2 tablespoon Capers
Parsley
Extra virgin olive oil D.O.P
Flour, salt , pepper
Preparation
Flour the cod steaks already soaked, skinless and well dried.
Fry them in a non-stick pan with oil on both sides.
Once the crust has formed, set them aside.
In the same pan, add a drizzle of extra virgin olive oil, garlic, pitted Taggiasca olives, capers and chopped parsley.
Add a can of tomato puree, a pinch of salt, a pinch of pepper and cook.
Add the golden cod to the pan, lower the heat and simmer for about 4 minutes, let it rest for 2 minutes before serving.
As a final touch of class and good taste, a splash of Excellent Extra Virgin Olive Oil D.O.P. , two drops of flavored Extra Virgin Olive Oil D.O.P ,