Cod on top of tomatoes, capers and olives

Italy to the rescue.

I bought a great looking piece of cod in the morning.

Usually I coat it with breadcrumbs and put it in a pan. But I had a whole bunch of green Zebra tomatoes ripened sitting on my counter. They were ready to eat.

Fish and vegetables sounded like a good combo. An open jar of olives was in the counter too.

Just use a pan with a lid.

Recipe for 2:
350 g cod loin
2 onions
2 spring onions
2 cloves of garlic
1 tbsp olive oil
50 ml white wine
6 green Zebra tomatoes
50 g green olives
2 tbsp salted capers
Mixed frech herbs
Salt and pepper

Cut the onions into strips and chop the garlic. Slice the tomatoes and drain the olives. Wash the salt of the capers.
Heat up the oil and saute the onions for 3 Minutes with the lid on. Add the tomatoes and season.
When the tomatoes are soft, add wine, olives and capers. Mix well and place the seasoned fish on top. Close the lid.

Cook for 4 min on one side, then turn and finish. Serve with rice.