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Pan-Fried Cod with Tomato Concasse’



For The Tomato Concasse:

  • 4 large tomatoes finely diced
  • 2 tablespoons of chopped basil or parsley
  • 1 tablespoon of chopped garlic
  • 4 tablespoons of extra virgin Olive Oil
  • 1 teaspoon of Stellino Rub (See Below)


For The Cod:

  • 4 pieces of Cod 5 oz. each
  • 2 tablespoons of extra light olive oil
  • 1 teaspoon of Stellino Rub (See Below)
  • 2 tablespoons of softened butter


Recipe for Stellino Rub:

  • 1 tbsp of onion powder
  • 1 tbsp of garlic powder
  • 1 tbsp of paprika
  • 1 tbsp of salt
  • 1 tbsp of pepper



  1. To make the tomato concasse’ mix, in a bowl, the tomatoes, basil, garlic olive oil, and 1 tablespoon of the Stellino Rub.
  2. Set aside.
  3. Brush the codpieces with one tablespoon of the extra light olive oil and flavor it on both sides with Stellino Rub.
  4. Pour the remaining extra light olive oil in a sauté pan and cook over medium heat until it sizzles.
  5. Add the fish fillets to the pan and cook for 3 minutes.
  6. After the first 3 minutes turn the fish over, add the butter and baste the fish as it is cooking for the last 3 minutes.
  7. Plate the fish, top with the tomato concasse’ and serve.

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