| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 14g | 2g | 8g |
| sugars | fibre | protein | salt |
| 5g | 2g | 29g | 0.78g |
Why I Love British Cod with Tomato and Olive Relish
With the Atlantic coast as my playground, I can’t resist a good seafood dish. One of the recipes that I hold dear to my heart, is an international delight namely the British entree, Cod with Tomato and Olive Relish.
Unfamiliar Terrain
Growing up in Portland, I have a deep-rooted love for New England seafood. However, this British recipe intrigued me. I love experimenting with different flavors and I was eager to blend the familiar Cod with unfamiliar British-inspired ingredients. The enticing combination of Cod, garlic, onion, diced tomatoes, Kalamata olives, capers, basil, and lemon provides a strong yet balanced flavor that is undeniably satisfying.
Before concocting this dish, I researched countless British recipes. Rick Stein, a renowned British Chef known for his seafood expertise, served as my inspiration. His cooking techniques and flavors blend wonderfully into this Cod with Tomato and Olive Relish recipe.
An International Affair
While the heart of this dish may be British, it pairs remarkably well with a side of classic New England clam chowder. The clam chowder serves as a creamy counterpoint to the robust flavors of the cod. If you’re a seafood aficionado like me, the combination is a culinary tour-de-force.
This dish also reminds me of the Mediterranean Cod recipes, particularly the ones from Greek cuisine. The use of tomatoes, olives, capers and lemon zest echoes flavors similar to Greek style baked cod. So, you can say, it’s a delicious melting pot of international flavors.
Tasting this dish for the first time was an adventure. Each bite was a revelation – the buttery cod fillets, tangy lemon zest, the bold punch of capers and olives. If you’re looking to explore beyond the familiar, I highly recommend giving this Cod with Tomato and Olive Relish recipe a try. It’s reminiscent of British culinary delights, with just a hint of good ol’ Maine.
What You’ll Need
- 6 cod fillets, about 6 ounces each
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 1 can (14 ounces) diced tomatoes, drained
- 1/2 cup pitted Kalamata olives, chopped
- 1 tablespoon capers, rinsed and chopped
- 1/4 cup fresh basil leaves, torn
- Zest and juice of 1 lemon
Method
Step One
Season the cod fillets with salt and pepper on both sides. Set aside.
Step Two
Heat the olive oil in a large pan over medium-high heat. Add the cod fillets to the pan. Cook for about 4 to 5 minutes per side, or until the flaky and cooked through. Remove the fish from the pan and set aside.
Step Three
In the same pan, add the minced garlic and thinly sliced red onion. Sauté until the onions are translucent and the garlic is fragrant, about 3 to 5 minutes.
Step Four
Add the drained diced tomatoes to the pan. Let simmer for 5 to 10 minutes, or until the tomatoes start to break down.
Step Five
Stir in the chopped Kalamata olives and capers into tomato mixture. Let simmer for another 2 to 3 minutes.
Step Six
Add the torn basil leaves, lemon zest, and lemon juice to the pan. Stir well to combine.
Step Seven
Return the cooked cod fillets to the pan. Spoon the tomato and olive relish over the fish. Let the fish heat through for about 2 to 3 minutes, then remove from heat.
Step Eight
Serve the cod with the tomato and olive relish. Enjoy!
