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Atlantic Cod With Olives

Healthy.Eater's picture
  Extra virgin olive oil 2 Tablespoon (Not Your Best Extra Virgin)
  Cod fillets 24 Ounce, skin on (4 Pieces, 6 Ounces Each)
  Salt To Taste
  Freshly ground black pepper To Taste
  Nicoise olives 1⁄4 Cup (4 tbs)

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the cod on both sides with salt and pepper, and add to the pan, skin side down. Sear the fish on both sides, about 5 minutes per side, until it flakes easily. The flesh should be opaque, but still very moist, when cooked.
2. In the meantime, warm the olives on the stove in a small amount of olive oil. Top the cod with the Cherry Tomato, Basil, and Garlic Confit and a scattering of warm olives and serve on a bed of Potato Puree.

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