Pan-fried cod with garlic tomatoes

Peel and roughly chop the garlic; halve the cherry tomatoes lengthwise; finely chop the parsley.

Pat the cod fillets completely dry on paper towels and season both sides with sea salt and black pepper.

Heat the olive oil in a large fry pan over medium heat until hot but not smoking; add the fillets in a single layer.

Cook half-inch fillets about two and a half minutes per side, 30 seconds less if thinner and more if thicker; do not overcook. Transfer to a wire rack over paper towels.

In the same pan, saute the chopped garlic about 30 seconds, stirring constantly so it does not brown.

Add the cherry tomatoes and saute lightly about three minutes, before they fall apart.

Add the white wine, 2 tablespoons of the parsley, sea salt and pepper; mix, then simmer without stirring 3 to 4 minutes until the wine has reduced by half.

Return the cod, spoon the sauce over and cook about 30 seconds until heated through.

Remove from the heat and serve from the pan sprinkled with chopped parsley.