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Sauteed Cod with Tomatoes and Olives

3
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
Any kind of flaky or firm white fish will work in this recipe, including halibut, striped bass, tilapia, or swordfish. Because cod is on the flaky side you have to be gentle handling it.

Ingredients

uncooked Atlantic cod

24 oz, (1 1/2 lb- four six ounce pieces)

kosher salt

½ tsp

black pepper

¼ tsp, freshly ground

olive oil

2 Tbsp, divided

uncooked shallot(s)

1 large, sliced lengthwise (1 cup)

fresh tomato(es)

10 oz, mini San Marzano variety, or grape tomatoes, halved

olive(s)

16 medium, Kalamata variety, pitted and torn in half

red pepper flakes

1 pinch

fresh parsley

½ cup(s), Italian variety, divided

basil

½ cup(s), torn if large, divided

water

¼ cup(s)

Instructions

  1. Season fish with salt and pepper and coat with 1 tsp oil; set aside on a plate.
  2. Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 Tbsp oil to skillet; carefully arrange fish in skillet, placing each piece down facing away from you (to prevent oil from splattering in your direction). Let fish cook without moving it, for 2-3 minutes (you can peek to check color). Turn fish; cook for 2-3 minutes on other side. Transfer fish to a plate (the fish won’t be all the way cooked through at this point).
  3. Add remaining 2 tsp oil and shallots to same pan; Cook, stirring frequently, until it starts to turn golden, 5-6 minutes. Add tomatoes, olives, red pepper flakes, half the herbs, water, and a pinch salt and pepper if desired; cook 1-2 minutes. Reduce heat to medium; return fish to pan, gently nestling the pieces among tomato mixture so they touch pan bottom. Cover; cook until fish is just opaque in center and tomatoes are heated through, 2-3 minutes. Sprinkle with remaining herbs; serve immediately with optional lemon wedges.
  4. Serving size: 1 piece fish and 1/2 c sauce

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