Eating fish is good for your health, and if it does not cost too much and it is easy to cook, it is also a pleasure to eat!
For this recipe you can even use frozen cod, just let it thaw at room temperature for a few hours before cooking. Let’s bake together Codfish tomatoes and olives!
Ingredients for 4 people: Click here for the recipe in Italian
- 500 g codfish fillet
- 400 g cherry tomatoes
- 50 g pitted black olives
- oil, salt, parsley
- 1 teaspoon salted capers
Procedure:
Place your cod fillets without fishbones on a baking sheet lined with parchment paper; chop the cherry tomatoes and sprinkle them on the plate trying to completely cover all the fish, so that it can be cooked slowly and very wetly.
This will allow us to use less oil, because the sauce and the water from the tomatoes, will replace the liquidity of the oil while cooking, making the dish much lighter and less caloric.
Similarly, take your olives and sprinkle them with the capers in the pan, add a little olive oil, salt and parsley; now bake at 160 ° -170 ° for about 50 minutes in the lower part of the oven.
At this point, remove from the oven, and bon appetit from Panna & Cacao blog!
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