Cod With Italian Style Salsa Recipe

After the asparagus bonanza of late spring, summertime is tomato season, the perfect time to enjoy this delicious and refreshing “vegetable” (technically a fruit) straight from the field, with no freezer trucks or months of storage between you and the vine.

Here’s a quick and classic dinner recipe for appreciating the tomato bounty in style, with a chunky fresh salsa spooned over pan-fried cod.

One of the most important secrets to making this dish a success comes before you even lay your hands on a knife or a pan: keep the tomatoes out of the refrigerator.

Tomatoes are fragile, and temperatures below 45° F (almost all refrigerators) will injure the delicate flesh and make them mushy and tasteless. Refrigeration damage is why grocery-store tomatoes are so disappointing in the winter, so don’t re-create it when you could be feasting on the unrefrigerated flavor!

The cod in this dish can easily be replaced with any other white fish. In fact, the salsa is so versatile that you might want to experiment with other kinds of meat entirely – it would also go well over chicken breast or shrimp.

Or just try it plain as a snack: with the olives and the oil adding a little fat to the mix, it’s a healthy and refreshing alternative to crackers or cookies.

Cod With Italian Style Salsa Recipe

SERVES: 4 PREP: 10 min COOK: 5 min

Ingredients

• 4 cod fillets (or any other white fish);
• 2-4 tbsp. olive oil;
• Sea salt and freshly ground black pepper to taste;
• 2 limes, quartered; (optional)

Ingredients for the salsa

• 4 plum tomatoes, chopped;
• 2 green onions, thinly sliced;
• 12 black olives, pitted and chopped;
• 2 garlic cloves, minced;
• 2 tbsp. fresh parsley; chopped;
• 1 tbsp. extra-virgin olive oil;
• 1 tbsp. balsamic vinegar;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. In a bowl, combine all the ingredients for the salsa and season to taste with salt and pepper. Cover and chill until ready to serve.
2. Fry the cod fillets in the hot olive oil over medium-high heat for 2 to 3 minutes on each side or until the fish easily breaks with a fork.
3. Place one fillet on each plate. Top with the salsa, and serve with a slice of lime.

📖 Recipe

Cod With Italian Style Salsa Recipe

Appreciate one of summer's most delicious crops with this juicy salsa that adds a Mediterranean flavor to a simple fried fish fillet.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 885 kcal

Ingredients

  

1x2x3x

• 4 cod fillets or any other white fish
• 2-4 tbsp. olive oil
• Sea salt and freshly ground black pepper to taste
• 2 limes quartered (optional)
• Ingredients for the salsa
• 4 plum tomatoes chopped
• 2 green onions thinly sliced
• 12 black olives pitted and chopped
• 2 garlic cloves minced
• 2 tbsp. fresh parsley chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• Sea salt and freshly ground black pepper to taste

Instructions

 

• In a bowl, combine all the ingredients for the salsa and season to taste with salt and pepper. Cover and chill until ready to serve.
  4 plum tomatoes, 2 green onions, 12 black olives, 2 garlic cloves, 2 tbsp. fresh parsley chopped, 1 tbsp. extra-virgin olive oil, 1 tbsp. balsamic vinegar, Sea salt and freshly ground black pepper to taste
• Fry the cod fillets in the hot olive oil over medium-high heat for 2 to 3 minutes on each side or until the fish easily breaks with a fork.
  4 cod fillets, 2-4 tbsp. olive oil, Sea salt and freshly ground black pepper to taste
• Place one fillet on each plate. Top with the salsa, and serve with a slice of lime.
  2 limes

Nutrition

Calories: 885kcalCarbohydrates: 8gProtein: 162gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 387mgSodium: 683mgPotassium: 3971mgFiber: 3gSugar: 3gVitamin A: 1623IUVitamin C: 39mgCalcium: 186mgIron: 5mg

Keyword cod, italian, salsa

Tried this recipe?Let us know how it was!