Ingredients
- 4 small cod loins (4-6 ounces each)
- 2 cups heirloom tomatoes, chopped in large chunks
- 2 tbsp. olive oil, divided
- 8 plums, chopped into large chunks
- 1 inch ginger piece, pressed
- 1 tsp Aleppo pepper
- 1 tbsp. butter
- 1/4 cup white wine
- salt and pepper to taste
- parsley, chopped (for garnish)
Method
- Season cod loins with salt and pepper and set aside.
- Add 1 Tbsp of olive oil to a frying pan and allow to heat up for 2 minutes. Add tomatoes, plums, ginger and Aleppo pepper (optional). Add salt and pepper to taste. Cook for 15 minutes on medium, stirring occasionally.
- Add 1 Tbsp of butter and the remaining olive oil to another frying pan. Heat up for two minutes then add the cod loins to the pan. Cook for about 3 minutes on each side until just turning flaky. Add wine to frying pan and cook for an additional two minutes.
- Serve cod covered with tomato and plum sauce. Garnish with parsley.