Steps

1. Season the 2 fresh cod fillets with salt all over to firm up the flesh. (Key Tip!) Fresh cod is delicate, so salting it helps to firm the flesh, making it easier to handle.
   🕒 00:49
2. Lightly dust the fresh cod with all-purpose flour, and shake off any excess.
   🕒 01:15
3. Heat a generous amount of olive oil in a frying pan. You can also use butter if you prefer.
   🕒 01:23
4. Place the flour-dusted fresh cod, skin-side down, into the heated frying pan.
   🕒 01:45
5. Sear the fresh cod until golden brown on the surface, then flip and cook the other side. It's okay if the inside is still raw. (Key Tip!) Be careful not to burn it. Tilting the pan and avoiding the oil while flipping helps.
   🕒 01:59
6. Transfer the pan-seared cod to a separate pot.
   🕒 03:24
7. Pour the oil remaining in the frying pan into a separate container and discard.
   🕒 03:28
8. Add a little olive oil to the same frying pan, and add 1/2 onion and 1 clove of garlic.
   🕒 03:38
9. Sauté the onion and garlic, scraping up any flavorful bits left from searing the cod. They don't need to be perfectly cooked.
   🕒 03:55
10. Add the lightly sautéed onion and garlic to the pot with the cod.
    🕒 04:18
11. Pour 200cc of white wine into the frying pan with the remaining flavors and let it reduce.
    🕒 04:26
12. Scrape up the reduced white wine and add it to the pot with the cod.
    🕒 04:39
13. Add canned diced tomatoes (2 pcs flesh + 100cc juice) to the pot. Place the tomato flesh on top, leaving some pieces intact. (Key Tip!) The amount of tomatoes doesn't need to be exact; adjust to your preference.
    🕒 04:51
14. Place the pot in a preheated oven at 200°C (390°F) and bake uncovered for 15 minutes.
    🕒 05:42
15. Garnish the finished "Fisherman Style" Cod with a sprinkle of parsley and serve.
    🕒 07:29