Sautéed Cod with Tomatoes & Olives
2 tbsp(s), divided
Uncooked Atlantic cod
½ tsp(s), plus a pinch
¼ tsp(s), plus a pinch
1 large, sliced lengthwise
Fresh cherry tomato(es)
10 oz, or grape tomatoes, halved
16 medium, Kalamata variety, pitted, and halved
Crushed red pepper flakes
½ cup(s), divided
½ cup(s), torn if large, divided
1 item(s), cut into wedges, for serving (optional)
- In a 12-inch nonstick skillet, heat 1 tbsp of the oil over medium-high. Season the fish with 1⁄2 tsp salt and 1/4 tsp black pepper and coat each filet with 1 tsp of the oil. Add the fish to the pan and cook, undisturbed, until browned, 2 to 3 minutes. Turn the fish and cook until browned, 2 to 3 minutes. Transfer the fish to a plate.
- Add the remaining 2 tsp oil and the shallot to the pan and cook until the shallot starts to turn golden, 3 to 5 minutes, stirring frequently. Add the tomatoes, olives, crushed red pepper, half the herbs, 1⁄4 cup water, and the remaining pinch of salt and black pepper. Cook for 1 to 2 minutes, stirring.
- Reduce heat to medium. Return the fish to the pan, nestling the fillets among the tomato mixture so they touch the bottom of the pan. Cover and cook until the fillets are just opaque in the centers and the tomatoes have begun to soften, 2 to 3 minutes. Garnish with the remaining herbs. Serve with the lemon wedges (if using).
- Serving size: 1 piece fish and 1/2 cup sauce