Cod Puttanesca

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4 tablespoon extra-virgin olive oil

1 small red onion, finely minced

1 tablespoon fresh celery, finely chopped (optional)

1 garlic clove, minced (optional)

10 ounces ripe small Piccadilly or cherry tomatoes, halved

8 Sicilian black olives or Greek Kalamata olives, pitted

1 teaspoon salt-preserved capers, rinsed

1 teaspoon freshly dried oregano leaves

4 skin-on fresh cod fillets, approx 4 oz/125 g each

Handful of fresh baby basil leaves, or fennel tops

Sea salt and freshly cracked black pepper

Directions at thepetitecook.com

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