Cod in acqua pazza with cherry tomatoes and toasted bread

Ingredients

For 1 serving

• Cod200 g
• Cherry tomatoes200 g
• Garlic1 clove
• Parsleyto taste
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash and halve the cherry tomatoes; chop the parsley; pat the cod dry and salt it lightly.
2. In a frying pan with a lid warm half the oil with the crushed garlic over medium heat for a minute, until fragrant.
3. Add the tomatoes and a pinch of salt, cook for 2 minutes until they start to soften, then pour in half a glass of water and bring to a gentle simmer.
4. Lay the cod in the liquid, cover and cook gently for 8–10 minutes, until opaque white and flaking with a fork; spoon the liquid over it a couple of times.
5. Meanwhile toast the bread slices until golden and crisp.
6. Finish with the parsley and the remaining oil and serve with the toast to mop up the broth.