Cod Fillet with Tomato and Basil
Ingredients
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4 cod fillets, about 7 oz each (200 g)
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2 cups Piccadilly cherry tomatoes (300 g)
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1 tablespoon extra virgin olive oil
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Salt and black pepper to taste
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Fresh basil leaves to taste
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Caper berries (cucunci), to taste
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Taggiasca olives, to taste
Instructions
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Wash and halve the cherry tomatoes. If they’re large, quarter them. Place them in a baking tray, season with salt and extra virgin olive oil, and roast in a convection oven at 350°F (180°C) for 40 minutes.
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Once the tomatoes are done, blend half of them into a smooth purée and keep it warm.
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Cut the cod fillets into 3.5 oz (100 g) pieces and steam them in salted water for 7 minutes. Once cooked, gently pat them dry on paper towels to prevent excess water on the plate.
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Plate the tomato purée first, then add two pieces of cod per serving. Garnish with roasted tomatoes, halved caper berries, Taggiasca olives, fresh basil leaves, and a drizzle of extra virgin olive oil.
