Pan-Seared Cod with Sauce Niçoise

Name: Pan-Seared Cod with Sauce Niçoise
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 1 cup Cherry Tomato (1 cup halved cherry tomatoes); ½ cup Kalamata Olive (1/2 cup coarsely chopped, pitted Kalamata olives); 2 tbsp Capers (2 tablespoons capers, drained); 6 oz Cod (two 6-ounce cod (or other) fish fillets, 1 to 1 1/2 inches thick); 0 pieces Kosher Salt (Kosher salt); 0 pieces Black Pepper (Freshly cracked black pepper); 0 pieces Vegetable Oil (Neutral oil for frying); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra-virgin olive oil); 1 clove Garlic (1 clove garlic, minced); ¼ cup Parsley (1/4 cup chopped parsley); 1 piece Lemon (1 lemon, halved, plus more for serving)

Pan-seared cod fillets topped with a quick, Mediterranean-inspired sauce of cherry tomatoes, Kalamata olives, and capers, finished with fresh lemon and parsley.

15 minFrench

Servings2

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Gluten Free
Pescatarian
Halal

Steps

1Combine the tomatoes, olives, and capers in a bowl. Pat the fish dry. Season well with salt and pepper on both sides.
2Set a large sauté pan over high heat. Add a thin layer of oil. When it shimmers, carefully lower in the fish fillets. Reduce the heat to medium. Let the fish cook for 2 to 3 minutes undisturbed. Using a spatula, carefully nudge the fish to release it from the pan, then flip it. Cook for 1 to 2 minutes more, then transfer it to a serving plate.
3Wipe out the pan. Add the tablespoon of olive oil and the minced garlic. The garlic should sizzle nearly immediately. Cook, shaking the pan for about 30 seconds, then add the tomato mixture. Cook for another 30 seconds, shaking the pan every so often. Juice the lemon into the pan. Add the parsley and stir to coat. Cook for another 30 seconds or until the tomatoes have softened ever so slightly. Remove the pan from the heat, spoon the sauce over the fish, and serve with more lemon on the side.