Cod Livornese
The Tuscan seaport town of Livorno is famous for this simple preparation of white fish featuring Mediterranean favorites: tomatoes, olives, and capers. The dish is classically made with snapper, but we used cod; you can also substitute flounder or tilapia.
Ingrediënten
4 main-dish servings
- 1 tablespoon chopped fresh oregano leaves
- 2 teaspoons grated fresh lemon peel
- 2 teaspoons plus 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 pieces 6 ounces each cod fillet
- 1 pint cherry tomatoes
- ¼ cup kalamata olives pitted and coarsely chopped
- 2 tablespoons drained capers
- ⅛ teaspoon crushed red pepper flakes
- 2 garlic cloves minced
- ¼ cup loosely packed fresh parsley leaves chopped
Instructies
- n cup, combine oregano, lemon peel, 2 teaspoons oil, and salt.
- Rub both sides of cod fillets with oregano mixture.
- In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat.
- Add cod to skillet, and cook 8 to 10 minutes or just until fish turns opaque throughout, turning over once.
- (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
- ) Transfer cod fillets to dinner plates.
- In same skillet, heat remaining 1 tablespoon oil over medium heat.
- Stir in tomatoes, olives, capers, crushed red pepper, and garlic; cook 6 to 8 minutes or just until tomatoes are heated through and skins split.
- Stir in parsley; serve with cod.
Nutritional Information
Calories: 250 kcal
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