Cod on arugula with tomatoes

Ingredients for 2 servings:

• 2 cod fillets
• 1 slice(s) of toast
• ½ lemon(s)
• 1 pack of arugula
• 20 cocktail tomatoes
• 1 clove(s) garlic
• 1 piece(s) butter, large piece
• oregano
• rosemary
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat a small pan, remove the crusts from the toast, and dice them into small pieces. Toast them in the pan, turning them occasionally; they’re allowed to brown slightly. Meanwhile, chop the tomatoes and finely slice the garlic. Remove the toast from the pan and set aside. Add the tomatoes to the pan and season with salt, pepper, rosemary, and oregano. Cook over medium heat. Heat a large knob of butter in a larger pan (not too hot, or the butter will burn). When the butter is hot, add the two pieces of cod to the pan and spoon over the butter. Cover and sear the fish (only a few minutes, depending on the thickness). Turn the fish over and baste with more butter. Cover and finish cooking. Don’t forget to stir the tomatoes frequently to prevent burning. Squeeze half a lemon. Arrange the washed arugula on two plates and drizzle with the lemon juice. Place the cooked fish on top and drizzle with the remaining butter. Arrange the tomatoes next to or on top of the fish and sprinkle the bread cubes over them.