This French classic is one of those instantly look healthy, and it is incredible easy to prepare. It is very hard to get cod fish in South East Asia, however any white fish can replicate this dish easily.
- 20g butter
- 2 rashers of bacon cut into strips
- ½ red onion, diced
- 1 clove garlic, finely chopped
- 250g cod fillet, skinned and cut into chunks (or any white fish will do)
- 400g tin chopped tomatoes
- 8 pitted black olives
- 1 ball of mozzarella, torn into chunks
- 20g pine nuts
- parsley, roughly chopped
- Melt the butter in a large frying pan over a medium to high heat. Add the bacon and onion and fry for 2 minutes or until the onion is starting to soften and bacon is cooked. Add the garlic and cook for a further 30 second or so.
- Drop in the chunks of cod (or any fish of your choice) and fry, turning the chunks every now and then, for 2 minutes. Add the tomatoes an bring to the boil. Reduce the heat to simmer and cook for 2 to 3 minutes.
- Add the olives and mozzarella, then take the pan off the heat and let the mozzarella melt in the residual heat.
- Serve the cod topped with the pine nuts and the parsley.
This dish could make ahead if you short of time, by that mean you could cook the sauce and fish separately and keep them in the fridge until you needed.