Steamed cod with green olives and cherry tomatoes
- Gluten Free
- Lactose Free
- Energy Kcal 196
- Carbohydrates g 9.6
- of which sugars g 9.6
- Protein g 22.4
- Fats g 7.5
- of which saturated fat g 1.22
- Fiber g 6.9
- Cholesterol mg 57
- Sodium mg 417
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 6 min
- Serving: 4
- Cost: Average
PRESENTATION
Merluzzo al vapore con olive verdi e pomodorini is such a great dish—really embodies the Mediterranean way of eating. I mean, it's all about balance, you know? So here's the thing, this steamed cod recipe offers a tender and light feel, with the fish soaking up the aroma of lemon zest and fresh thyme right from the steaming water. Cod is really good stuff, packed with phosphorus and potassium, making it nutritious without being too much.
Green olives? They bring in a tangy and briny kick, while those sweet cherry tomatoes? They add a pop of color and a fresh taste. And the sauce? There's none! Just simple, clean flavors that feel super refreshing from the first bite.
In southern Italy, you'll often see cherry tomatoes in seafood dishes. Tradition, you know? Cod with green olives or cod with cherry tomatoes—pretty common down there. And listen, the olives add vitamins and that classic Mediterranean taste, while the tomatoes? They offer a light juiciness. Perfect combo with the moist fish. The steaming keeps it all delicate, letting each flavor shine. No heavy sauces messing it up.
This meal? It's perfect for a quick weeknight dinner or when you just want something that feels, you know, good for you. Lots of folks looking for a Mediterranean cod recipe turn to this one because it's so so easy to prepare, but it's got those bright flavors that scream healthy fish recipes. If you usually go for baked cod with olives and tomatoes, this steamed version might really really surprise you with its gentle taste.
Honestly, it fits so well into any easy cod recipe collection. The standout feature? How light and fresh everything tastes while keeping all the nutrition. Try it out, and I bet you'll see it's one of the best cod fillet recipes for keeping things simple. It really captures the heart of Mediterranean cooking. Enjoy the blend of fresh ingredients that make this dish a true staple in Italian cuisine.
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- INGREDIENTS
- Cod 1.3 lbs (600 g)
- Cherry tomatoes 1 cup (250 g)
- Green olives 1 ¼ cup (200 g)
- Lemon peel 1 - untreated
- Thyme 8 sprigs
- Ground black pepper 2 ¼ tsp (5 g)
- White pepper to taste
- Fine salt to taste
How to prepare Steamed cod with green olives and cherry tomatoes
To prepare steamed cod with green olives and cherry tomatoes, start by cleaning the fish: for this recipe, you will need 3 cods weighing about 7 oz each. Rinse the cod under running water and scrub with a descaler 1 (you can alternatively use the blade of a knife). Place it on a cutting board and cut into the belly with a knife or a pair of scissors, starting from the tail end, making a not too deep cut up to the head to extract the entrails (2-3).
Then rinse the inside of the fish well under running water to remove any residue and blood 4, then place it again on a cutting board and trim the dorsal fins with scissors 5, cut the lateral fins 6 and those at the end of the belly.
Now cut the head just below the gills and the tail to remove these parts (7-8), then cut the body of the cod into pieces and place them on a plate 9.
Prepare the steamer for steaming: fill it halfway with water, and when it's heated, add the thyme sprigs, the untreated lemon zest, and peppercorns (10-11). Once the water boils, place the steamer basket on top, and when it's well heated, add the cod pieces inside 12 (if you don't have a steamer, you can use a large pot and an aluminum colander).
Also add the previously washed cherry tomatoes 13 and green olives 14 into the basket. Season to taste with salt and ground white pepper 15.
Cover the cod pieces with a lid to favor steam cooking and let cook for about 5-6 minutes or until the flesh becomes white and tender (16-17). Then turn off the heat and carefully remove the basket to plate your cod with cherry tomatoes and green olives and serve hot 18!
REMEMBER: You can also make this recipe with the electric steamer