Sicilian Style Cod

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.