Rating: 3.6 stars
42 Ratings
  • 5 star values: 8
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 0

A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.

Martha Stewart Living, April 1999

Gallery

Credit: BEATRIZ DA COSTA

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.

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  • Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer.

  • Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.

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Reviews (2)

42 Ratings
  • 5 star values: 8
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 0
Rating: 4.0 stars
04/10/2021
I have made this twice already. This will be on regular rotation for dinner meals. It is a quick and simple recipe. I add some shallots or onions at the same time when I add the fish when I make it.
Rating: 3 stars
09/11/2014
very tasty! I sliced fresh tomatoes from my garden and used a bit more olive oil and water because i was serving over rice... topped with fresh basil instead of parley. very good and I'd make it again!