One-Pot-Cod with Tomatoes and Olives

The March-April issue of ELLE mat & vin finally arrived. There were post on it at the Facebook site but it took a bit longer for the magazine to reach this side of the Baltic Sea.
Eagerly I started turning the pages, reveling on the delicious pictures and recipes. The first recipe I tried is this as it seemed like a delicious and easy recipe for a Friday evening (ie last night). Also, the list of ingredients sounded very promising.

This is what you need for a meal for two:

300 g cod fillets
olive oil
1 onion, 1 garlic clove
250 g cherry tomatoes
1,5 dl white wine
lemon thyme, salt, pepper
2 dl Calamata olives
1 dl capers

Turn the oven on 200 C.
Chop the onion and garlic. Halve half of the tomatoes. Cut the fish fillets into smaller pieces, 4-5 each.


Sautée the onion until golden brown. Add the garlic and halved tomatoes. Cook for a couple of minutes.


Cut the fish and place in an oven pot greased with olive oil. Season with salt and pepper.


Pour the onion tomato mix over the fish. Season with lemon thyme, pour in the pitted olives and the rest of the tomatoes. Pour in the wine.
Cover with kitchen foil and cook in 200 C for 10 minutes. Remove the foil and grill for 5 minutes.

Serve with potato mash (6 small potatoes, 50 g butter, 1 dl full milk, salt and white pepper) and green salad. Truly a lovely meal for an evening in early spring. Brings in summery flavours of thyme, fish and tomatoes.



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