About this recipe:A super-healthy, low-fat fish supper. Cod and prawns are pan-fried with oregano, tomatoes and garlic. It's perfect with a side salad, rice or potatoes.
2 tablespoons olive oil
6 cloves garlic, finely chopped
5 large tomatoes, chopped
1 teaspoon dried oregano
225g large prawns, peeled and deveined
salt to taste
1 tablespoon dried oregano
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the olive oil in a frying pan over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano. Lie the cod and prawns into the mixture; season with salt; cover and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the lid and allow to cook until the juice evaporates slightly, 2 to 3 minutes.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Really light and fresh taste, my wife is not a lover of tomatoes where as I am although she said it was really tasty and would have again my big surprise was how much better fresh tomatoes are over tinned. - 05 Oct 2016