Mediterranean-Style Cod Fish Fillet - cooking recipe

Ingredients

600 g cod fish fillets
5 g thyme leaves
salt and pepper
5 g plain flour
20 ml extra virgin olive oil
5 cloves garlic, chopped
10 g capers (optional)
20 g basil leaves, chopped coarsely
200 g cherry tomatoes, halved
50 ml fish stock
4 tablespoons tomato puree
20 g pitted black olives
20 g parsley, chopped
5 g parsley, chopped

Preparation

Wash the codfish fillet and pat dry with kitchen towels.
Toss the fillet with the thyme leaves, salt and pepper.
Sprinkle the flour over the fillet.
Heat the olive oil in a pan and very quickly pan-fry the fillet.
Dish out.
Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
Add the tomato puree and mix well before adding the black olives.
Sprinkle in the chopped parsley.
Arrange the fish fillet on a platter and spoon the sauce over it.
Serve with sauteed potatoes and seasonal vegetables.