Cod with Tomatoes and Olives

Storing and Planning Ahead

Keeps in the fridge for up to 2 days. Reheat gently in a covered pan.

Cod with Tomatoes and Olives: The Method

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1. Heat the oil in a large, deep frying pan over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic and cook for 30 seconds.

   Mark done Start 5 min timer

2. Stir in the tomatoes and oregano and simmer for 6 minutes, until thick enough to coat a spoon. Stir in the olives and the pepper.

   Mark done Start 6 min timer

3. Nestle the cod into the sauce, spooning some of it over the top. Cover and cook for 8 minutes, until the fish is opaque and flakes easily.

   Mark done Start 8 min timer

4. Stir the lemon juice into the sauce around the fish, scatter with the parsley and serve from the pan.

   Mark done

A Few Pointers

• Pat the cod dry before it goes into the sauce so it does not thin it.
• If the sauce thickens too much before the fish goes in, loosen it with a splash of water.
• Do not stir after the fish goes in; tilt the pan gently to move the sauce around instead.

Good Alongside

A cucumber and onion salad · Steamed green beans · Sauteed zucchini

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Cod with Tomatoes and Olives FAQ

Cod with Tomatoes and Olives Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.