Cod in rose wine with olives and basil

Make a one-pan meal that's big on flavor and light on clean up. Cod is a firm white fish and works well in this recipe but you can try it with salmon or other fish as well. The acidity of the rose wine and capers makes this sauce much lighter than you'd expect. For the fish all I did was season it with a bit of salt and peper.
Ingredients
-2 tbsp olive oil
-800g fresh white cod filets
-100ml dry rose wine
-2 cloves of garlic, peeled and chopped
-200g mix cherry tomatoes, slice in half
-250g black olives
-50g capers
-Rosemary
-small bunch of fresh basil
-Sea salt and black pepper

Preparation

Slice the fish into four 200g fillets and season lightly on both sides. Place a medium-sized pan over a medium heat and add the olive oil.

When the oil is hot add the cod and cook for three minutes on both size. Add enough wine (about one glass) to reach halfway up the sides of the fish. Next add the garlic, olives, tomato, capers, rosemary and a pinch of salt and pepper.

Cook for a further 5 minutes over a low heat until the fish is cooked through and flakes easily with a fork. Allow the wine to bubble up then add the chopped basil.

Serve one fillet per person and spoon the olives and wine sauce over the top. If you wish serve them accompanied by little boiled new potatoes dressed with butter or olive oil and basil.

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