Livornese-Style Cod

Ingredients

Peel the garlic cloves, rinse the capers under cold running water, and pit the black olives. Wash and finely chop the parsley, then set it aside.
Pour the olive oil into a large skillet, add the garlic, and let it brown gently without burning. Remove the garlic from the pan, add the cod fillets, and cook over low heat.
Season with salt and pepper, add the capers, olives, and chopped parsley, then pour in the white wine.
Allow the wine to evaporate over medium heat.
Add the tomato purée and simmer for about 10 minutes. Take care not to overcook, as the fish can easily become dry and stringy.
Remove from the heat and transfer to a serving platter. Serve the cod hot, optionally with green beans as a side dish.