Sunny Cod with Burst Tomatoes

How to make it

1. 1

   Pat your cod fillets really dry with paper towels. Season both sides generously with salt and pepper. This helps them get a beautiful crust.

2. 2

   Finely mince your garlic cloves. You want them small so they release all their flavor into the oil.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Once it's shimmering, carefully place the cod fillets skin-side down if they have skin, or just one side down.

4. 4

   Sear the cod for about 3-4 minutes until it's golden brown and easily releases from the pan. Flip it over and cook for another 3-4 minutes, or until it's cooked through and flakes easily with a fork. Remove the cod to a plate and keep it warm.

5. 5

   Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Then, add the cherry tomatoes. Cook, stirring occasionally, for 5-7 minutes, gently pressing on some of them with your spoon until they burst and release their juices.

6. 6

   Remove the skillet from the heat. Stir in the fresh basil leaves. Nestle the cooked cod fillets back into the skillet with the tomato and basil mixture. Serve immediately and enjoy your vibrant meal!