This cod with cherry tomatoes is one of the easiest, fastest and richest ways you will find to prepare cod and you only need 5 minutes to have this recipe ready on your table.

It has no fat and is a recipe suitable for all audiences without gluten, lactose free but with all the proteins of fish and all the vitamins of tomatoes.

You know I'm very fishy, I would say more fish than meat. Probably being born by the sea has a lot to do with this, and perhaps that is why we also eat a lot of fish at home, twice a week. So I try to alternate ingredients, oven and pan so that the flavors and textures are varied. This today e3s of our favorites. I hope you like it as much as we do.


  • 4 tablespoons extra virgin olive oil
  • 1 desalted cod loin, cut into portions
  • Salt and freshly ground pepper
  • 4 garlic cloves, crushed
  • 1 tablespoon chopped fresh thyme
  • 1 crushed cayenne pepper
  • 4 tablespoons salted butter
  • 1/4 cup dry white wine,
  • 2 cups cherry tomatoes
  • 2 chives sticks, chopped
  • zest of 1 lemon

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Salt and pepper the cod on both sides. When the oil shines, add the pieces of cod and brown for 2 to 3 minutes on each side. We booked on a plate.

In the same pan, combine the remaining 2 tablespoons of olive oil and garlic, thyme and cayenne. Cook for a couple of minutes. Add the butter and stir until it melts and browns, 2 to 3 minutes more. Add the wine and tomatoes and cook for about 5 minutes until the tomatoes burst and the wine has reduced slightly.

Return the cod and juice that you have released to the pan and cook until heated, about 3 minutes. Remove the pan from the heat.

Serve the cod with the tomatoes with the sauce of the pan on top. We finish with a little chopped chives and lemon zest.

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