People and fish are funny. We see it best within the Crew of Salties. Everyone has their favourite dish and it needs to be done with this fish! Some species taste almost the same, like European Ling and Cod. They are so close that for most people, even us the extreme fish eaters, telling them apart by taste is not an easy task. But that does not stop us from having opinions on the difference in cooking European Ling and Cod. In the southern part of Europe, Cod is mostly known as bacalao, or salted cod. Fresh Cod is on the other hand is not popular there. For Ling, Fresh is popular, but salted ling is not. So if you like, you can male this dish out of Cod as well, or Haddock, or even Wolffish, they it with others such as Saithe or Monkfish…there are more way’s to do things than one when it comes to fish, even though we don’t admit it.
For 4 People
750 g European Ling
1 Lemon, only the juice
Salt and Pepper
1 tbsp Olive oil
2 Garlic cloves, chopped
1 1/2 cup diced Tomatoes
2 tsp Tapenade, green or black
1 tsp Sugar
12 Kalamata olives, pitted
Fresh Basil leaves
- Cut the fish into portion size pieces and place them on a plate. If you have the tool piece, fold it so it is the same thickness as the other pieces
- Pour the lemon juice over the fish and sprinkle it with Salt and Pepper
- Fry the onion and garlic in oil on a pan for 5-6 min without turning it brown
- Pour the diced tomatoes in the pan and stir in the tapenade and sugar. Spice it with pepper but go easy with the salt as the Tapenade has salt in it. Let it simmer for a few minutes
- Lay our the fish pieces on pop of the tomato mix. Put the olives in-between the fish pieces. Place either the lid on the pan or cover with aluminum foil.
- let it simmer for 6-8 min or until the fish is cooked
- Spread the Fresh Basil Leaves on top the the fish is ready to be served.
- Serve with pasta or rice