Tuscan cod in one pan

Ingredients

• cod fillet 2 pieces
• salt 2 pinches
• ground black pepper 2 pinches
• extra virgin olive oil 4 tablespoons
• butter 1 teaspoon
• capers 2 tablespoons
• garlic clove 4 cloves
• dried tomatoes 2 pieces
• cherry tomato 200 grams
• cream (30%) 50 milliliters
• baby spinach 120 grams
• lemon juice 0.5 pieces
• parsley 1 handful
• dried chilli flakes 1 pinch

Tools

• pan
• plate
• spoon

Instructions

1. Prepare all the ingredients.
2. Season the cod with salt and pepper. Heat a pan and add some of the olive oil and the butter.
3. Cook the cod in the pan for 10–15 minutes, first on one side until nicely browned, then turn it over. Once cooked, transfer the fish to a plate and cover.
4. In the same pan, add the remaining olive oil, garlic, sun-dried tomatoes, and capers.
5. Sauté briefly over medium heat, then add the cherry tomatoes and stir. Cook for another 2–3 minutes, then pour in the cream and cook until the tomatoes soften and the sauce begins to bubble.
6. Turn off the heat, add the spinach, and stir it into the sauce until wilted.
7. Return the cod to the pan, drizzle with lemon juice, sprinkle with parsley and, optionally, chili flakes. Serve immediately.

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