TOMATO HABANERO COD | makes 2 servings |


  • 2 cod fillets
  • himalyan salt
  • black pepper
  • 2 tbsp olive oil
  • 4 cloves of garlic
  • 1 tbsp butter
  • 1 cup cherry tomatoes
  • 2 habanero peppers
  • 1 stalk celery


  1. make the tomato habanero sauce first by boiling the cherry tomatoes then placing them in ice water
  2. heat olive oil in a pot and add garlic, black pepper, and salt
  3. once the garlic is golden brown, add habanero peppers and thinly sliced celery and cook until the celery is soft
  4. add the tomatoes to the mixture and cover and cook on medium heat for about 10 minutes
tomato habanero cod 2.JPG
  1. make the cod by heating olive oil in a pan and adding garlic and black pepper
  2. add a little bit of habanero peppers to the mix
  3. put the cod in the pan and cook for a couple of minutes and spoon over the garlic oil mixture
  4. place some butter on top of the fish and cover
  5. flip over and continue to spoon the liquid over the fish
  6. season with himalyan salt
  7. cover and finish cooking being careful not to overcook the fish
  8. serve cod with a spoonful of the tomato habanero sauce on top