Pan-Fried Cod with Tomato, Caper & Olive Sauce

Ingredients

• 4 thick cod fillets, skin-on
• 2 tbsp garlic-infused olive oil
• 400 g canned cherry tomatoes
• 2 tbsp capers, rinsed
• 80 g black olives, pitted, halved
• 0.5 tsp chilli flakes
• 1 tsp dried oregano
• 1 lemon, juiced
• 15g flat-leaf parsley, chopped
• 2 spring onions, green tops only, sliced
• salt and black pepper
• Crusty ciabatta, to serve
• Dressed rocket salad with shaved parmesan, to serve

Method

1. Heat 1 tbsp garlic-infused oil in a large frying pan over medium heat. Add the chilli flakes and oregano and let them sizzle for 30 seconds, until fragrant.
2. Tip in the canned tomatoes, capers and olives. Simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have collapsed into something glossy. Season with salt and pepper, then stir through the lemon juice.
3. Meanwhile, pat the cod fillets thoroughly dry with kitchen paper — wet skin will never crisp. Season the skin generously with salt.
4. Heat the remaining tbsp of garlic-infused oil in a separate non-stick pan over medium-high heat until shimmering. Lay the cod skin-side down and press gently for the first few seconds so it stays flat. Cook undisturbed for 4–5 minutes, until the skin is deep golden and crisp and the flesh has turned opaque two-thirds of the way up.
5. Flip and cook for a further 1–2 minutes, until the fish flakes easily but still looks juicy at the centre.
6. Spoon the tomato sauce into shallow bowls. Lay the cod on top, skin-side up to keep it crisp. Scatter with parsley and spring onion tops, finish with a drizzle of extra virgin olive oil and a few torn basil leaves, and serve.