Take the cod, divide it into uniform slices and flour it, then heat a good drizzle of oil in a pan, then add the slices from the pulp side and brown them;
Meanwhile, slice the onions and sauté them in a pan with a little extra virgin olive oil, add a little water to the onions and leave them to cook over a low flame, covering them with the lid;
After that, pour in the white wine, raise the heat to evaporate and continue cooking;
When the onions are very soft, add the cherry tomatoes cut in half, a pinch of salt, pepper and cook for 5 minutes, mixing well;
Now transfer the cherry tomatoes to the pan with the cod, add the pitted black olives and cook over a low flame until the sauce has reduced;
