Cod with Cherry Tomatoes, Olives and Spinach from the Pan

Juicy cod fillet rests on an aromatic sauce of cherry tomatoes, olives and garlic. Wilted baby spinach goes well with it. This dish is ready in about 25 minutes in one pan.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 400 g Cod fillet
• 250 g Cherry tomatoes
• 50 g black olives, pitted
• 1 Stück Onion
• 2 Stück Garlic cloves
• 100 g Baby spinach
• 2 EL Olive oil
• 100 ml Water
• 1 Stück Lemon, juice and zest
• 1 TL Oregano, dried
• 1 Prise Chili flakes
• 1 Bund Parsley
• Salt
• Pepper

Method

1. Finely dice the onion, thinly slice the garlic and halve the cherry tomatoes. Drain the olives and finely chop the parsley.
2. Heat the olive oil in a large pan and sweat the onion over medium heat for about 4 minutes until translucent. Add the garlic, oregano and chili flakes and fry for 1 minute.
3. Add the tomatoes and olives, deglaze with the water and season with salt and pepper. Let the sauce reduce over medium heat without a lid for about 8 minutes, until the tomatoes begin to break down slightly.
4. Pat the cod dry, divide it into two portions, season with salt and pepper and place on the sauce. Cover the pan and cook the fish over low to medium heat for 6 to 8 minutes, until it flakes easily with a fork.
5. Add the spinach under the fish into the sauce and let it wilt briefly. Season with lemon zest, lemon juice and half of the parsley.
6. Sprinkle with the remaining parsley and serve immediately.