GTFE

Cod with tomato sauce, capers and black olives

main courses

• 2 cod steaks (about 1lb in all)
• 4 tablespoons extra-virgin olive oil
• 1/2 cup pitted black olives
• 2 oz pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 1 oz desalted capers
• 4 leaves of basil
• 1 sprig of oregano
• 1 garlic clove

In a saucepan, sauté the garlic in the extra virgin olive oil for a few minutes. Take out the garlic once it is golden.
Add the black olives (previously blanched in boiling water), the capers and peeled tomatoes. Cook for a few minutes and then add the cod steaks and the basil leaves. Continue cooking for about 10 minutes and serve.
Place the cod steaks on the serving dish and add the tomato sauce and a sprig of oregano.