Recipe Tip: Cod alla Luciana in Tomato-Olive-Caper Sauce

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.



    1. Step 1

      Preheat the oven to 180°C.
    2. Step 2

      Heat 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.
    3. Step 3

      Fry 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.
    4. Step 4

      Simmer over a low-medium heat until the sauce has reduced and the oil separates, about 5 minutes.
    5. Step 5

      Add the capers and olives and mix into the sauce.
    6. Step 6

      Nestle 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.
    7. Step 7

      Sprinkle with freshly chopped parsley and serve with crusty white bread.
    8. Step 8

      Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood
    9. Step 9

      Baked Oysters with Lemongrass and Watercress Oysters divide people. Some love them, some don't... For beginners, or for those who need convincing, serving the bivalves baked rather than raw is an ideal introduction. Seafood
    10. Step 10

      Chicken Satay Skewers with Peanut-Coriander Sauce Julian Kutos serves up this popular Asian roadside snack with a sauce made from peanuts, ginger and coriander. Poultry
    11. Step 11

      Peruvian Ceviche This recipe was created by Peruvian chef Cécilia Zapata, who works at Le Pachacamac in Geneva.
    12. Step 12

      Sea Bass Ceviche Ceviche, made from fresh raw fish marinated in citrus juices, originated in Peru and Ecuador. Fish