top of page


21.11.2022 Mediterranean fish fillet with potatoes, tomatoes, olive oil and garlic.jpg


500 g cod fillet or salmon, turbot or monkfish fillet

20 cocktail tomatoes, red and yellow

15 potatoes

2 cloves of garlic

2 sprigs of rosemary

150 ml olive oil

Sea salt and pepper, freshly ground

Preparation time 25 minutes

Wash and dry the tomatoes. Heat the olive oil with a sliced garlic clove and the needles from a sprig of rosemary. Leave the tomatoes to simmer for about 15 minutes over a very low heat; they should become soft but not fall apart.


Wash the potatoes with the skin on and cut them in half depending on their size. Heat a non-stick pan. Remove 3 tablespoons of oil from the tomatoes and add to the pan. Fry the potatoes with the lid on for about 15 minutes. 5 minutes before the end of the cooking time, add the second sliced garlic clove and the needles from the second rosemary sprig. Season with salt and pepper and finish frying uncovered.


Wash the fish, dry it, cut it into 4 pieces and season both sides with salt and pepper. In a second non-stick pan, heat about 2 tablespoons of the tomato oil and fry the fish over medium heat (turn once).


Place the tomato vegetables and fried potatoes on separate plates, place the fish on top and serve.

bottom of page