Sauteed Cod with Tomatoes and Olives
- Total Time
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.
uncooked Atlantic cod24 oz, (1 1/2 lb- four six ounce pieces)
kosher salt½ tsp
black pepper¼ tsp, freshly ground
olive oil2 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 flakes1 pinch
fresh parsley½ cup(s), Italian variety, divided
basil½ cup(s), torn if large, divided
- Season fish with salt and pepper and coat with 1 tsp oil; set aside on a plate.
- 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).
- 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.
- Serving size: 1 piece fish and 1/2 c sauce