Pan fried COD & Slow Cooked Tomatoes | Bart van Olphen

cod fillets

🥗Healthier: hake fillets

💰Cheaper: pollock fillets

Hake is a leaner alternative, while pollock is often more affordable.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide vibrant flavor, while crushed tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: mixed Italian herbs

Dried herbs are more shelf-stable and economical.

Cut cherry tomatoes in half.

Roughly chop 3 garlic cloves.

Heat 2 to 3 tablespoons of olive oil in a pan.

Add cherry tomatoes and garlic to the pan, season with pepper and Icelandic sea salt.

Slowly cook the tomatoes on low heat for 10-15 minutes.

Season the cod loin with black and white pepper and salt.

Pan fry the cod loin in a non-stick frying pan until cooked through, turning carefully halfway through cooking.

Plate the cod loin and decorate with the cooked tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens