"Hot" weathers & Cod fish with tomato sauce and black olives

It's September!

Seriously, where have the months gone? I will soon need to swap all my clothes and shoes...and that is going to take a whole day! I am really NOT looking forward to it, but I'll do it and I'll make sure I write about it here :)

In the meantime, the weather here is still scorching hot and we have experienced some restless nights last week - my dog and cat slept on the balcony getting all the fresh air {lucky them}! If I wasn't so scared of mosquitos (and people watching me), I would have slept in the garden...

Taking advantage of the good weather, I started cycling to work which is way quicker and healthier - if cycling 18 km per day doesn't help me lose few pounds I will give up!(and Stefano, don't you dare say I only cycled 2 times because that's not true and you know it!! :P)

Healthy benefits apart, cycling in the morning suits me pretty well - the air is chill and fresh {except when I cross the fishing port -meh!-}, everything is quite and calm, the scenary is gorgeous!

I have taken the below pictures with my mobile:

Playa de Sobrevela

Playa de Levante - Atunara

Eating healthy instead, is proving to be hard when Stefano doesn't stop buying Nutella and I don't stop eating it, but I am trying to focus my energy in healthy lunch and dinner plates.

Yesterday I have prepared Cod fish with tomato sauce and olives - it's very easy to make and a delicious plate that will make you forget you're on a diet.

:: Recipe and Proceeding::

4 Cod fish fillets
300 gr tomato sauce (passata)
1 garlic clove
Capers
Black olives
Oregano
EVO oil
Salt

Add some olive oil in a pan let the garlic clove golden for a minute. Add the tomato sauce, salt, the capers and the black olives previously cut in half. Stir for a few minutes.

While the sauce is cooking, cover the cod fillets in flour and place them in the pan with the tomato sauce. Make sure to turn the cod fillet so it is well cooked on both sides.

When is ready, add the oregano and serve :)

Enjoy!

Until next time,
Daniela