TOMATO AND OLIVE COD
400 g of cod fillet
200 ml of Sterilgarda tomato puree
Oregano e salt to taste
Extra virgin olive oil
Place the cod in a skillet: if fresh, add a glass of water, if frozen, a quarter of a glass (the fish will release water during cooking).
Cover with a lid for four minutes, then turn the fillets and add the Sterilgarda tomato puree, garlic, salt, oregano and oil (if the cod fillets are fresh, after removing the lid, wait for water to evaporate then add the other ingredients).
Condirle con il pesto ottenuto e le olive
Let it cook for 2.3 minutes and turn, making sure you don't break the fillets. Leave for another 2-3 minutes on the other side. If the sauce should be too watered down, remove the fillets and let it thicken on a full flame, stirring (provided you're not using a nonstick skillet).
PREPARE THIS RECIPE WITH:
Sterilgarda Tomato Passata
You can find all the taste of fresh and ripe tomatoes in the delicious Sterilgarda Tomato Passata.
ADVICE AND CURIOSITY
Among the newcomers foods from overseas after the discovery of America (1492) on Italian tables, the tomato was the one who collected less successful, mainly because it was judged far less satiating than other foods, potatoes and corn over all. For this reason we find mentioned for the first time the tomato sauce only in 1690 and 1839 we even expect to find it combined with the paste as a condiment.