Cod with Sun-Dried Tomato Topping
Category: Main Courses
Servings: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cod (Merluzzo) | 300g |
| Red Tropea Onions | 100g |
| Sun-Dried Tomatoes in Oil | 80g |
| Extra Virgin Olive Oil | 10g |
| Black Pepper | To taste |
Instructions:
To prepare the cod with a sun-dried tomato topping, begin by cleaning the red Tropea onion: cut off the ends, then slice it thinly. Place the slices in a bowl filled with ice water, which helps preserve the onion’s crunchiness. Next, take the sun-dried tomatoes, drain them from their oil, and chop them into small pieces. Use a knife to finely chop them into a paste-like texture, forming a smooth purée.
Now, heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, slightly reduce the heat and add the cod fillets to the pan. Let the fish cook for about 4 minutes. After this time, gently flip the cod using a spatula and let it cook for an additional 6 minutes over medium heat.
Meanwhile, drain the onions and pat them dry with some kitchen paper towels. Once the cod is fully cooked, transfer it to plates, placing it on a bed of finely chopped sun-dried tomatoes. Top with a few slices of raw onion, sprinkle a touch of black pepper, and serve immediately.
Enjoy this delicious, vibrant dish that perfectly balances the flavors of tender cod, tangy sun-dried tomatoes, and the mild sweetness of Tropea onions!
