Cod confit with tomato, getting ready for Easter

Preparation

1. We cut the cod loins and put them in a bowl. We cover them all with olive oil and confit them (cooking the cod with the oil at about 70º for 10 minutes). I love to do it in the microwave, putting the source at 800w power for 3/4 minutes and then letting the cod rest in the oil for another half hour.

2. We take 4 tablespoons of that oil that you will see that it is gelatinous and we put them in a pan. We peel the tomatoes, remove the seeds and cut them into small pieces.

3. We let them cook for 25 minutes, until we see that it becomes a thick sauce.

4. We prepare a clay dish and put a few tablespoons of our fried tomato in the bottom, and heat it until it starts to cook. We place the already confit cod loins on the tomato and cover them with the rest of the tomato for about 3/4 more minutes.

5. You will see that they are much juicier than if you simply fry them.