Method

1. Pat the cod steak dry and season with salt and pepper. Set aside to marinate.

2. Prepare the Tomato-Parsley Sauce:

• Heat a non-stick frying pan over medium-high heat with olive oil.
• Add minced garlic cloves and stir until fragrant.
• Add a handful of halved cherry tomatoes and cook until blistered.
• Pour in ½ cup of chicken stock and simmer for about 30 seconds.
• Add in chopped parsley and white wine, then season with salt and pepper.
• Set the sauce aside.

3. Cook the Cod Steak:

• Add 2 tsp olive oil to a clean non-stick frying pan.
• Sear the cod steak over medium-high heat for about 3 minutes, until it firms up.
• Flip and cook the other side for another 1½–2 minutes, until cooked through.

4. Pour the tomato-parsley sauce back into the pan and warm it together with the cod steak for about a minute.

5. Plate and top it off with extra parsley and black pepper. (optional)

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.