Instructions

• Pat the cod fillets dry and season both sides with salt and pepper. Arrange the 2 lbs cod in a large skillet in a single layer.
• Pour 2 oz water into the skillet (around the fish) and drizzle 3 tbsp extra virgin olive oil evenly over the fillets.
• Scatter the 3 garlic cloves (sliced), the 10 halved pitted black olives, and the bite-sized pieces of 1 medium tomato over and around the fish. Tuck the 6 lemon slices among the fillets.
• From the small bunch of fresh cilantro, reserve a small handful for garnish and place the remaining cilantro sprigs on top of the fish.
• Cover the skillet and cook over medium heat for 12–15 minutes, until the cod is opaque, flakes easily with a fork, and almost no liquid remains.
• Remove the lid, take out and discard the wilted cilantro sprigs, and transfer the fillets to serving plates.
• Spoon the tomatoes, olives, garlic, lemon slices, and pan juices over the fish. Garnish with the reserved cilantro (chopped, if you like) and adjust salt and pepper to taste.