This dish is very easy to make and absolutely delicious. I wanted to make the best of the tomatoes and basil from the balcony while they last and this recipe really brings out their flavors. You could combine this sauce with other fish or even make it slightly thicker and use it over pasta or bruschette as an appetizer. Don't try it without really good tomatoes though... I omitted the peeling and de-seeding as I had laborously grown these gems from seed...
Ingredients:
ca. 1 dl good olive oil
a large handful of cherry tomatoes, chopped
a small handful of pitted olives, chopped (you could use capers or even some anchovies instead)
Three sprigs of basil, leaves roughly chopped
Juice of half a lemon
Salt and pepper
One piece of cod
1. In a small pan warm up your olive oil over medium low heat. The trick with this sauce is that it should under no circumstances be boiling/cooking. When the oil is warm add in the tomatoes and lower the heat if necessary. You want to warm it up as close to boiling as possible without getting there, if that makes any sense. After a few minutes, add the chopped olives.
2. Heat up a frying pan to medium high, season your fish with salt and pepper and fry it in oil of your choice. Depending on the thickness, turn after two to three minutes. It is done when it starts to flake under pressure.
3. Check and adjust the temperature of the sauce vierge if necessary. Add the lemon juice and seasonings to taste. Add the basil about two minutes before serving. This way it will keep it's color and some of the fresh taste. Pour the sauce over the fish and serve.
