Tue, 24 April 2018
Chef Alberto Rossi, from the Intercontinental Hotel in Ballsbridge, Co. Dublin, is in the Ireland AM kitchen today making a fuss-free fish dish – Sicilian-style Cod.
INGREDIENTS (SERVES 2):
2 cod fillets, 180g each, scaled and pin boned
1 shallot, sliced
1 garlic clove, crushed
300g crushed peeled tomatoes
1 handful of good quality black olives, no stone, roughly chopped
Dry oregano
60ml white wine
1 spoon rapeseed oil
Salt
METHOD:
Add a spoon of rapeseed oil to a non-stick pan and place on a medium heat.
Season the cod fillets with some salt and place skin down on the pan.
After 1 minute, add the garlic and shallots, cook for 30 seconds and deglaze with the white wine.
Once the wine has evaporated, add the tomatoes and the olives. If you have a lid, put it on the pan and cook the cod for 6-7 minutes.
Remove the lid, sprinkle the cod fillets with oregano and serve.
