Fried Rice with Prawns
Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but...
Cod alla Luciana in Tomato-Olive-Caper Sauce
A fish dish with perhaps the best ratio of effort to effect. In Italy, this dish is usually prepared with bacalao, salted cod, but there's absolutely no reason for you not to use fresh cod instead.
| Ingredients (4 servings) | ||
|---|---|---|
| 1–2 | tablespoon(s) | olive oil |
| 4 | pieces cod fillet (500g in total) | |
| plain flour, for dusting | ||
| 2 | garlic cloves, finely sliced | |
| 1 | dried chilli, crumbled (or to taste) | |
| 500 | ml | tomato passata |
| 2 | tablespoon(s) | salted capers, rinsed and drianed |
| 12 | black olives | |
| salt | ||
| freshly ground black pepper | ||
| small | handful | chopped fresh parsley, to serve |
| crusty bread, to serve | ||
Preparation
- Preheat the oven to 180°C.
- Heat the olive oil in an ovenproof frying pan. Coat the cod pieces in the flour, tap off the excess and gently and briefly fry in the olive oil on both sides. Remove and set aside.
- Fry the garlic and chilli briefly in the same pan without letting the garlic colour. Pour in the passata and stir well, scraping up any browned bits from the base of the pan.
- Simmer over a low-medium heat until the sauce has reduced and the oil separates, about 5 minutes.
- Add the capers and olives and mix into the sauce.
- Nestle the cod fillets into the sauce and season well with salt and pepper. Transfer the pan to the oven and cook until the fish is opaque throughout, about 20 minutes.
- Sprinkle with freshly chopped parsley and serve with crusty white bread.
