Cod with cherry tomatoes and green olives 

The recipe is very reminiscent of that of cod alla livornese. It is therefore essential that the cod has been desalted! If this is not the case, you must desalinate the cod by removing all the salt, rinsing it and keeping it for 48 hours in cold water (the water must be changed every 8 hours). I avoid the fatigue by buying cod fillets already desalted, ready to cook! My favorite for this recipe is the Atlantic Cod with firm and tasty pulp that does not flake off during cooking!

The cod with cherry tomatoes and green olives is a second course based on really tasty fish. The recipe is simple and is prepared in a short time. You can also prepare it in advance and heat it at the moment if you need it. It is an excellent second course, to be accompanied with a seasonal salad or baked potatoes for a light but genuine dinner. A dish as simple as it is good, this COD IN SAUCE OF CHERRY TOMATOES, AND OLIVES and a few other tasty ingredients. The important thing, to have a good dish, is the quality of the cod, which must be excellent and we will have a dish for a king!

Ingredients

Pepper to taste

300 gr cherry tomato

1 garlic clove

1.2 kg soaked cod

white vinegar to taste

salt to taste

extra virgin olive oil to taste

2 tablespoons pine nuts

1 bunch parsley

1 glasses white wine

sugar to taste

1 red bell pepper

1 onion

50 gr pitted green olives

Method

Cook the cod. Clean the cod, already desalted, deprived of the skin, dry it, remove all the bones with tweezers and divide it into 6 portions. Flour the pieces of cod, brown them in a large pan with a drizzle of extra virgin olive oil and continue cooking for about 30 minutes, turning them often and sprinkling them with dry white wine. Prepare the other ingredients. Coarsely chop the onion and fry it in another pan with tablespoons of oil and 1 clove of garlic crushed and peeled. Add the pine nuts, 1 tablespoon of sugar and 1 glass of vinegar and let simmer over medium heat for about 5 minutes. Meanwhile, wash and dry the peppers, divide them in half, remove the stalk, white ribs and seeds and cut them into cubes. Add the peppers, green olives and cherry tomatoes washed and dried. Continue cooking for about 15-20 minutes, until the tomatoes are tender. Adjust salt, sprinkle with chopped parsley, season with plenty of ground pepper. Arrange the cod slices on the plates and serve them, garnish, to taste, with sage leaves. Complete and serve.