How to cook the recipe of cod fillets with olives and capers in a pan, an easy preparation with a detailed description of the procedure to follow for a second fish dish.
Ingredients for 4 portions
- 1 tablespoon of pickled capers
- 4 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 4 cod fillets
- 1 dozen pitted green olives
- 1.5 dl of dry white wine
- granulated for fish broth
- 1 tablespoon of tomato paste
- 1 sprig of parsley
- salt and pepper
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Preparation of cod fillets, olives and capers
In a pan, heat the oil with the peeled garlic clove and cut in half, as soon as the garlic is browned, crush it and remove it.
In the fragrant seasoning put the cod fillets and cook them for 5 minutes on a moderate heat, adding the sliced olives and the drained capers.
Pour in the wine and let it evaporate slowly, then dissolve a teaspoon of granules in 2.5 dl of hot water, then add the concentrate to the broth, diluting it well.
Pour the liquid over the cod, pepper and cook for further 5 minutes, turning the fish over with 2 scoops once.
Adjust the salt and flavor with the chopped parsley, then serve the fish fillets hot and covered with their sauce.
