top of page

Neapolitan cod with salami & cherry tomatoes

Serves:

2

Cook Time:

15

_edited_edited.png

Notes

​

Ingredients

  • 250g new potatoes, halved

  • 1 tbsp. butter

  • 1 tbsp. light olive oil

  • 50g salami or pancetta, sliced

  • 2 skin on cod fillets

  • 50ml white wine

  • 150g cherry tomatoes, halved

  • Few sprigs rosemary, leaves removed and finely chopped

  • Salt & pepper

Method

  1. Boil the potatoes in salted water for 10 minutes.

  2. Meanwhile, heat the butter and oil in a frying pan over a medium heat and fry the salami or pancetta for a couple of minutes, stirring occasionally.

  3. Add the cod, skin side down, to the frying pan and cook for 4 minutes. Gently turn the fillets over and cook for a further minute. Remove the fish from the pan and cover with foil until you're ready to serve.

  4. Turn the heat to high and add the wine, cherry tomatoes and rosemary to the pan and summer for a couple of minutes. Add the cooked potatoes, cooking for a further minute. Season.

  5. Serve the cod fillets on top of the tomato potato mixture.

Nutrition

kcal

577

fat

41.6

sat fat

13.2

carbs

24.7

sugars

4

fibre

3.9

protein

23

salt

0.7

bottom of page