PAN-SEARED COD WITH CHERRY TOMATOES & BASIL

Ingredients

• 4 cod fillets (about 5 oz each)
• 1 (14 oz) can La Fonte Pomodorini (Italian Cherry Tomatoes)
• 1 small onion, finely sliced
• 2 garlic cloves, sliced
• 2 tablespoons extra virgin olive oil (EVOO)
• A handful of fresh basil leaves
• Sea salt and freshly ground black pepper
• Sourdough or crusty bread, to serve

Method

• Preheat the oven to 400°F.
• Heat the EVOO in a large ovenproof pan over medium heat. Add the onion and cook until soft, then add the garlic.
• Add the La Fonte Pomodorini, gently breaking some of them with a spoon. Let simmer for 5–7 minutes.
• Season the cod with salt and pepper, then place it into the tomato sauce.
• Transfer the pan to the oven and cook for about 10–12 minutes, until the fish is just cooked through and flakes easily.
• Remove from the oven and scatter fresh basil over the top.

Serving Suggestions

Serve straight from the pan with warm bread to soak up the sauce.

This kind of dish reflects the way fish is often cooked along the Italian coast - simply, with tomatoes, olive oil, and a few fresh herbs, letting the ingredients speak for themselves.