Livorno-style cod with olives, capers and boiled potatoes

Ingredients

For 1 serving

• Cod200 g
• Chopped tomatoes200 g
• Black olives20 g
• Capers10 g
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Potatoes200 g
• Saltto taste
• Black pepperto taste

Contains: fish

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and put them in a pan of cold salted water; bring to the boil and cook over medium heat for 15–18 minutes, until a fork goes through without resistance. Drain them.
2. Meanwhile rinse the capers and chop the parsley. Pat the cod dry with kitchen paper and cut it into 2–3 pieces.
3. Heat the oil in a wide pan over medium heat, add the chopped tomatoes, black olives and capers, salt lightly and cook for 8 minutes, until the sauce thickens slightly.
4. Lay the cod pieces in the sauce, spoon a little sauce over them, cover and cook over low heat for 8–10 minutes, until the flesh is white and flakes.
5. Off the heat finish with pepper and parsley and serve the fish with its sauce next to the boiled potatoes.