500gr of cod fillet
50gr. of flour
1 onion (chopped)
50ml white wine
1 chilli pepper (chopped)
1 Tbs of dried marjoram
1 Tbs of dried oregano
Handful of fresh basil
1 tbs of cappers with 1 Tbs of capers marinade (Juice in which capers comes in)
10 black olives (I used Calamata olives )
8 fresh medium size tomatoes (cut into quarters)
Fresh parsley & dill
Olives oil, Salt & pepper to taste and sugar (if needed)
Firstly let’s cook the Cod. Season the cod fillets with salt & pepper and coat with flour. Make sure you shake off the excess before transferring fish onto the pan. Heat the pan on medium-high heat. When pan is relatively hot transfer the fish. Cook for 2 min each side or until it’s lightly golden brown. Remove it from the pan and leave it aside.
Let’s make a salsa. In the same pan, add anchovies and cook until they break down and almost melts. Add the onion with chilli pepper and cook until onion gets translucent. Add the dried herbs (oregano & marjoram). Cook them for about 2 minutes. Add tomatoes and reduce the heat to low-medium and cook them for about 8 minutes until they break up and release their juices. Add olives and wine and cook for 2 more minutes until the alcohol evaporates. Add parsley, dill & basil. If salsa at this point is very thick(depends on tomatoes you use for this recipe), introduce 1-2 tablespoons of water. Now adjust the seasoning. I didn’t season at the beginning just because anchovies were very salty. If salsa is on a sour side, introduce a little bit of sugar just to balance it out. Add fish fillets into the salsa mix and cook for 1-2 min just to warm up the fish.
Garnish with fresh basil leaves and chopped chilli pepper. Serve it with a slice of bread of your choice, I used Ciabatta bread.