French Style Cod with Black Olives




20g butter 

2 rashers of smoked streaky bacon, cut into 1cm strips 

½ red onion, diced 

1 clove garlic, finely chopped 

250g cod fillet, skinned and cut into 2cm chunks 

1 x 400g tin chopped tomatoes 

8 pitted black olives 

1 ball of mozzarella, torn into chunks 

20g pine nuts 

basil leaves, to serve – optional 

How To

Melt the butter in a large frying pan over a medium to high heat. Add the bacon and onion and fry for 2 minutes or until the onion is starting to soften and the bacon is cooked. Add the garlic and cook for a further 30 seconds. 

Drop in the chunks of cod and fry, turning the chunks every now and then, for 2 minutes. Add the tomatoes and bring to the boil. Reduce the heat to a simmer and cook for 2–3 minutes. 

Add the olives and mozzarella, then take the pan off the heat and let the mozzarella melt in the residual heat. 

Serve the cod topped with the pine nuts – and the basil leaves, if using.

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