Recipe Tip: Cod alla Luciana in Tomato-Olive-Caper Sauce
Top Recipe for 4 Persons. All ingredients and tips for getting it right. A fish dish with perhaps the best ratio of effort to effect. In Italy, this dish is usually prepared with bacalao, salted cod, but there's absolutely no reason for you not to use fresh cod instead.
- tablespoonolive oil
- 4pieces cod fillet (500g in total)
- plain flour, for dusting
- 2garlic cloves, finely sliced
- 1dried chilli, crumbled (or to taste)
- 500 mltomato passata
- 2 tablespoonsalted capers, rinsed and drianed
- 12black olives
- freshly ground black pepper
- handfulchopped fresh parsley, to serve
- crusty bread, to serve
Step 1Preheat the oven to 180°C.
Step 2Heat the olive oil in an ovenproof frying pan. Coat the cod pieces in the flour, tap off the excess and gently and briefly fry in the olive oil on both sides. Remove and set aside.
Step 3Fry the garlic and chilli briefly in the same pan without letting the garlic colour. Pour in the passata and stir well, scraping up any browned bits from the base of the pan.
Step 4Simmer over a low-medium heat until the sauce has reduced and the oil separates, about 5 minutes.
Step 5Add the capers and olives and mix into the sauce.
Step 6Nestle the cod fillets into the sauce and season well with salt and pepper. Transfer the pan to the oven and cook until the fish is opaque throughout, about 20 minutes.
Step 7Sprinkle with freshly chopped parsley and serve with crusty white bread.
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