Pan-Seared Cod with Sauce Niçoise
Ingredients
The sauce
-
1
cup
halved cherry tomatoes
-
½
cup
coarsely chopped, pitted Kalamata olives
-
2
tablespoons
capers, drained
-
1
tablespoon
extra-virgin olive oil
-
1
clove
garlic, minced
-
¼
cup
chopped parsley
-
1
lemon
halved, plus more for serving
The fish
-
2
6-ounce
cod (or other) fish fillets
Seasoning and oil
-
to taste
Kosher salt
-
to taste
Freshly cracked black pepper
-
as needed
Neutral oil for frying
Instructions
- Combine the tomatoes, olives, and capers in a bowl.
- Pat the fish dry and season with salt and pepper on both sides.
- Heat a large sauté pan over high heat and add a thin layer of oil.
- When the oil shimmers, lower in the fish fillets and reduce the heat to medium.
- Cook the fish undisturbed for 2 to 3 minutes, then flip and cook for another 1 to 2 minutes.
- Transfer the fish to a serving plate.
- Wipe out the pan and add olive oil and minced garlic, cooking until the garlic sizzles.
- Add the tomato mixture and cook for another 30 seconds, then juice the lemon into the pan.
- Add the parsley and stir to coat, cooking until the tomatoes soften slightly.
- Spoon the sauce over the fish and serve with additional lemon.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
600mg
Cholesterol
60mg
You might also like