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Cod braised with vegetables in a pan

Cooking recipes / Top Picks / Fast, simple, delicious

4 servings
30 min

Cod - 800 gr, Cherry tomatoes - 250 gr, Olives - 50 gr, Olives - 50 gr, White wine - 50 ml, Onions - 1 pc., Garlic - 2 teeth, Lemon juice - 1 tbsp, Olive oil - 2 tbsp, Parsley - 10 gr, Ground black pepper - to taste, Salt - to taste

How to simmer cod with vegetables in a pan? Prepare the necessary ingredients. Cod can use the whole, with skin, or take already peeled fillet without skin or bones, fresh or frozen. Frozen fillet in batch briquettes is also suitable. Therefore, choose for your taste. White wine may not be added at all, in which case replace it with ordinary water or water mixed with 1 tsp tomato paste (ketchup).

Wash the fish, dry it. Salt and pepper on both sides. If you use frozen fish, then it must be previously thawed and slightly squeezed out of excess moisture, otherwise the fish will not be fried in oil, but stewed.

If the pieces are very large, it is better to cut them immediately in portions. At the beginning, I wanted to cook the fish larger, but the large pieces did not fit well in the pan, so I cut them in half.

Peel the onion into strips or cubes.

Peel the garlic and finely chop it with a knife.

Wash the parsley, dry and chop finely.

In a deep, thick-bottomed pan, heat the vegetable oil. Lay out the onions and garlic, fry, stirring, 2 minutes until bright aroma appears.

Transfer the onions and garlic to a plate, leaving the flavoured oil in the pan. You can first not fry onions with garlic, but first fry fish in oil, and then add onions and garlic, thus reducing the cooking process by five minutes. But if you are in no hurry, then it is better to aromatize the oil first, and then fry the fish in it. It will turn out more fragrant.

Lay out the fish fillet and fry until golden brown for about 5 minutes. Turn the fillet over to the other side and fry for a further 3 minutes.

Return the onions and garlic to the pan.

Add the tomatoes by crushing them with your fingers beforehand. You can not press the tomatoes, but simply cut them in half.

Pour wine, lemon juice into the pan, pour in olives and olives. And simmer everything together over a low heat for about 10 minutes until the fish are ready.

At the very end, sprinkle the fish with the sauce with crushed parsley greens and serve. Enjoy your meal!