Cod with tomatoes and olives

Cod with tomatoes and olives

Merluzzo alla napoletana

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

In Napoli they use both salted and fresh cod. Because it is easier to come by, and does not involve the lengthy process of washing and de-salting associated with the salted variety, I have suggested you use fresh cod here (though you can substitute it for the salted cod should you wish). This dish is excellent served just with some freshly boiled waxy potatoes.

Ingredients

Quantity Ingredient
4 fresh cod steaks
plain flour, to coat
8 tablespoons olive oil
2 garlic cloves, peeled and sliced
400g canned chopped tomatoes
60g pitted black olives
1 tablespoon fresh oregano
or 1 teaspoon dried oregano
salt
pepper

Method

  1. Pour 2 tablespoon of the olive oil into a large frying pan and heat gently. Coat the steaks with the flour, add to the pan and fry for 5 minutes on each side. Drain on kitchen paper and set aside.
  2. In another pan, put the remaining 6 tablespoons of olive oil and fry the garlic slices for a few minutes, until just before they change colour. Add the tomatoes, olives, oregano, salt and pepper, and fry for 5 minutes.
  3. Put the steak in the pan with the rest of the ingredients and heat minimally to absorb the flavours. Serve with boiled potatoes.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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