Cod with Confit Tomatoes
By chef Gulasch
A simple dish of 4 ingredients and so delicious! Confit tomatoes with kale in olive oil and pan-seared cod.
- 15 min
- total
- Easy
- level
3 min prep Β· 12 min cook
What you will need
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Cod 100 g -
Cherry Tomatoes 125 g
-
Kale 75 g -
Garlic 1 clove
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment π©βπ³β¨
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Clean the kale. Remove the tough stems from the kale and tear the leaves into larger pieces π₯¬
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Slice the tomatoes. Cut the tomatoes in half (you can leave some of the smaller tomatoes whole so they stay juicy) π
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Chop the garlic. Finely chop or crush the garlic π§
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Confit the tomatoes. Pour a sufficient amount of olive oil into a pan, add the tomatoes cut side down and the garlic, and let them slowly confit over low heat for about 5-6 minutes, then season with salt π
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Add the kale. Add the kale and saute over medium heat for about 2 minutes, until it softens slightly π₯¬
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Pan-sear the cod. Season the cod with salt, brush with oil, and place it in a preheated pan, then sear over medium heat for 2-3 minutes on each side, until golden and cooked through π
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Serve. Serve the confit tomatoes with the kale on a plate and place the cod on top π½οΈβ¨
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