The kind of Mediterranean plate you make on repeat. olive and tomato, a proper stir-fry, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the lemon and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
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