Atlantic Cod With Olives
|Extra virgin olive oil||2 Tablespoon (Not Your Best Extra Virgin)|
|Cod fillets||24 Ounce, skin on (4 Pieces, 6 Ounces Each)|
|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.