Just use a little water instead of oil.
Start with a sweet onion, or a couple of shallots or fresh chives.
Slice it finely and put it in a saucepan with an inch of water. Add a pinch of salt and cover to stew.
In the meantime, cut the cherry or datterini tomatoes in half: ten for each person.
Add tomatoes, a spoonful of capers and a few leaves of oregano (I had fresh oregano just picked from the garden). Close with the lid and cook for 3-4 minutes.
When the vegetables are wilted, place the well desalted cod on them, with the skin underneath. Cover with a lid.
A chili pepper will give a cheerful pinch.
The cod cooks in ten minutes.
A drizzle of good raw oil once placed on the plate.
Delicious, tasty, light.
Marcella Ansaldo ©