A recipe for fish in virgin sauce served with balsamic tomatoes.
6 cod slabs
6 branches of cherry tomatoes
Superior Balsamic Vinegar of Modena Silver Quality
For the virgin sauce:
2 cloves of garlic
10 basil leaves
Organic Extra Virgin Olive Oil the classic one
Salt and Herbs Mix for Fish
Preheat the oven to 6/180°. Prepare the sauce: press ½citron. Wash the tomatoes, cut them into four, remove the seeds and cut the flesh into very small dice. Peel and press the garlic, wash and chop the basil. Mix them with the tomatoes, add olive oil and a few drops of lemon juice. Season with salt and pepper. Line the oven plate with a sheet of parchment paper, place the cod pavés on top, salt and pepper on all sides, sprinkle them with a drizzle of olive oil and bake for 15 minutes in the oven. Wash and wipe the cherry tomatoes without unhooking them from the branches. In a frying pan, heat a drizzle of olive oil and grill the tomatoes with the branches, turning them from time to time. Add salt and pepper at the end, 2 or 3 pinches of sugar, then a drizzle of balsamic vinegar. Serve immediately with the fish and the sauce. Oliviers&Co's advice: To save time, use the olive and lemon speciality.