• 800 g Cod loin or fillet, desalted
• 50g Cherry tomatoes or canned peeled tomatoes
• Plain flour
• Parsley, finely chopped
• 2 Clove garlic
• Black pepper
• Extra virgin olive oil
Chop the cod into 100g chuncks. In a large pan pour some extravirgin olive oil and add crushed garlic. Let it brown on medium heat and then add tomatoes and adjust with salt and pepper and let it cook for about 10 minutes. Once cooked add the parsley, mix thoroughly and switch off the heating.
Separately dust the cod fillets with flour on both sides, knocking off the excess. Put the cod fillets on a fry-pan with some olive oil, turning the heat up to medium and brown it on both sides until a nice, golden colour. Once brown put the cod into the pan with tomatoes and garlic and cover the fillets with the sauce. Serve immediately.