Cod with Olives and Tomato

Ingredients

• 3 sprigs oregano
• 80 g green olives (pitted)
• 4 tomatoes
• 4 cod fillets (about 140 g each)
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 40 g Butter
• 0.5 lemon (juice)
• fresh oregano (for garnish)
• lemon wedges (for garnish)

Instructions

1. 1.

   Wash the oregano, shake dry and chop the leaves. Slice the olives. Wash the tomatoes, cut off the stems and dice the flesh. Pat the cod fillets dry with paper towels and season with salt and pepper.

2. 2.

   Heat olive oil and butter in a non-stick pan. Sear the cod on one side for 4–5 minutes over medium heat. Flip the fish, scatter tomatoes, olives and oregano around it. Cook another 4–5 minutes and deglaze with lemon juice.

3. 3.

   Arrange the fillets on plates and spoon the remaining pan contents over them. Garnish with fresh oregano and lemon wedges.