Cod with tomato

On the one hand, we crush the previously peeled tomatoes and cook them in a frying pan with a spoonful of EVOO and a garlic sauce (optional).

Add salt and spices to taste (I added albacaha and a cayenne pepper to give it a spicy touch). Let it cook over medium-low heat while we cook the cod.

In another frying pan we seal the cod loins with a drizzle of oil, approximately 1' on each side. Add the tomato to the cod frying pan and cook for 10 minutes over low heat. And that's it! super easy, healthy and tasty. I served with asparagus and spinach cooked in the same sauce.