Fish with Tomato and Olives

Instructions

1. Step 1

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

2. Step 2

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: skillet, wooden spoon

3. Step 3

   Pour in the white wine and simmer over medium heat, scraping up any flavorful residue from the skillet.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: skillet, wooden spoon

4. Step 4

   Add the tomatoes, olives, oregano, ½ tsp (3 gr) salt, and 1 gr black pepper. Bring to a gentle simmer, then cook over low heat until slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 120.0 gr Kalamata Olive, 3.0 gr Salt, 800.0 gr Tomato

   Cookware: skillet, wooden spoon

5. Step 5

   Pat the cod dry and nestle the fillets into the sauce. Season them with the remaining ½ tsp (3 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Cod, 3.0 gr Salt

   Cookware: skillet

6. Step 6

   Cover the skillet and gently simmer over low heat until the cod is opaque, flakes easily, and reaches 63°C at its thickest point.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, lid, skillet

7. Step 7

   Remove the skillet from the heat. Spoon the lemon juice over the fish, scatter with parsley, and serve with the tomato and olive sauce.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 30.0 ml Lemon Juice

   Cookware: skillet