Cod with cherry tomatoes. Rich fish in just five minutes

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

It is fat-free and a recipe suitable for everyone, gluten-free, lactose-free, but with all the protein of fish and all the vitamins of tomatoes.

You already know I’m a big fish, I’d say more fish than meat. Perhaps being born near the sea has a lot to do with it, and maybe that’s why we also eat a lot of fish at home, twice a week. so I try to switch up the ingredients, the oven and the pan to keep the flavors and textures varied. This one is one of our favorites today. I hope you like it as much as we do.


  • 4 tablespoons extra virgin olive oil
  • 1 minced cod loin, cut into pieces
  • Salt and freshly ground pepper
  • 4 cloves of garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 crushed cayenne pepper
  • 4 tablespoons of salted butter
  • ΒΌ cup dry white wine
  • 2 cups of cherry tomatoes
  • 2 sprigs of chopped onion
  • The taste of 1 lemon

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the cod on both sides. When the oil shimmers, add the cod pieces and brown for 2-3 minutes on each side. We keep in a plate.

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

Return the cod and released juices to the pan and cook until heated through, about 3 minutes. Remove the pan from the fire.

Serve the cod with tomatoes and a pan sauce on top. Finish with finely chopped onion and lemon peel.

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