Sautéed cod with tomatoes & olives
Uncooked Atlantic cod
24 oz, (1 1/2 lb- four six ounce pieces)
¼ tsp, freshly ground
2 Tbsp, divided
1 large, sliced lengthwise (1 cup)
10 oz, mini San Marzano variety, or grape tomatoes, halved
16 medium, Kalamata variety, pitted and torn in half
Red pepper flakes
½ cup(s), Italian variety, divided
½ 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