Ingredients
- 600g cod
- 200g cherry tomato sauce
- 150g cherry tomatoes
- 100g red pesto
- 30g Riviera olives
- 20g capers in wine vinegar
- 5g oregano
- Extra virgin olive oil
Preparation of the recipe
1
In a non-stick pan, heat a couple of tablespoons of oil and sear the cod, cut into 6×6 cm fillets, over medium heat.
2
Add the cherry tomatoes, red cherry tomato sauce, red pesto, drained capers, olives, and Casa Rinaldi oregano.
3
Simmer on low heat for 30 minutes, adding a ladle of water if needed.
4
Serve in a deep plate, finishing with a drizzle of raw olive oil and a sprinkle of oregano.
