Filetto di merluzzo con i pomodorini
Cod filet with cherry tomatoes

Ingredients for 2 hungry people  


  1. Chop finely the spring onion, divide green and white part;
  2. Cut the cherry tomatoes in half;
  3. Wash the fish, dry with kitchen paper and cover it with flour;
  4. Warm up half of the oil in a pan;
  5. Brown the filets in the pan, then set them aside;
  6. Add the rest of the oil, the white part of the spring onion, the olives, and press the ginger;
  7. After a minute add the tomatoes;
  8. Let it cook for a bit, when the tomatoes are soft lay carefully the filets and cover them with sauce;
  9. Sprinkle with salt and the green part of the spring onion, grind some pepper serve warm.

Tip: really good with polenta, especially the white one.

Tip: you can add a mince of carrot (40g), celery (40g), and dried tomatoes (40g) to the spring onion and olives, to make it way more tasty.
Aron Wussler