If you're looking for a seafood recipe with plenty of flavour but not too heavy, then this is perfect. The delicate cod is seared in a pan but finished off in the oven. Any white fleshed fish would work in this recipe so use what's local to you.
Ingredients 2 fillets cod
1/4 tsp chilli flakes
2 cloves garlic, crushed
150 g cherry tomatoes
A little olive oil for frying
50 ml white wine
1/4 tsp lemon zest
1/2 tbsp lemon juice
Small handful fresh basil
Freshly ground salt & pepper
Preheat oven to 180 c.
Fry the chilli flakes and garlic in a little olive oil for a minute.
Cut the cherry tomatoes in half and then add to the frying pan. Continue to cook for around 10 minutes until the tomatoes are soft but still holding their shape.
Finely dice the basil and add to the pan.
Add in the wine, lemon zest and lemon juice and simmer for a few minutes until the wine sauce has reduced, concentrating all the flavours.
Set aside the wine and cherry tomato sauce.
A little oil to a clean, non stick frying pan (with ovenproof handle) over a medium heat.
Season the cod with salt and pepper and place seasoned side down in the frying pan. Now you can easily season the other side without overworking the fish.
Cook for a 3-4 minutes.
Flip over the fillets, pour over the wine and cherry tomato reduction and then place in the oven for a couple of minutes to finish off.
This dish is versatile enough to be served with almost any side dish. I kept it simple with new potatoes and steamed broccoli.