Sautéed cod with tomatoes and olives
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We used mild cod as a canvas for the bright flavors of briny olives, fresh tomatoes, and shallot. But any flaky white fish—halibut, striped bass, tilapia—would be just as delicious.
Ingredients
Olive oil
2 Tbsp, divided
Uncooked Atlantic cod
24 oz, 4 (6-oz) fillets
Kosher salt
½ tsp
Black pepper
¼ tsp, freshly ground
Shallot
1 large, sliced lengthwise (1 cup)
Tomato
10 oz, cherry or grape tomatoes, halved
Olives
16 olive(s), medium, Kalamata variety, pitted and halved
Red pepper flakes
1 pinch(es)
Fresh parsley
½ cup(s), torn if large, divided
Fresh basil
½ cup(s), torn if large, divided
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Lemon wedge
4 wedge(s), for serving (optional)
Instructions
1
In a 12-inch nonstick skillet, heat 1 tbsp of the oil over medium- high. Season the fish with ½ tsp each salt and black pepper and coat 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.
2
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, ¼ cup water, and the remaining pinch of salt and black pepper. Cook for 1 to 2 minutes, stirring.
3
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).
4
Serving size: 1 piece fish and ½ cup sauce
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