SEARED COD WITH CAPER-OLIVE SALSA

Chopped olives and capers come together with fresh herbs to create a big-flavored, briny salsa that would be great spooned atop just about any grilled, pan-fried or baked fish. We tried it with easy-to-cook and source cod fillets for a 20-minute supper. Just add a green salad for a complete meal.

Storage Notes: Refrigerate the fish for up to 2 days; the salsa for up to 3 days.

FOR THE SALSA

1/2 cup green olives, pitted and finely

chopped

1/4 cup capers, drained and roughly

chopped

1/4 cup extra-virgin olive oil 3 tablespoons minced fresh dill 1 tablespoon minced fresh flat-leaf

parsley

Juice of 1/2 lemon, plus more as needed 1/2 teaspoon crushed red pepper flakes

(optional), Calabrian preferred Fine salt

Freshly cracked peppercorns

FOR THE FISH

Four (1½-inch-thick) skinless cod fillets

(6 ounces each)

1/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus

more as needed

1 tablespoon fresh lemon juice

Make the salsa: In a medium bowl, mix together the olives, capers, olive oil, dill, parsley, lemon juice and crushed red pepper flakes, if using, until combined. Taste, and season with salt and pepper, as desired.

Make the fish: Rub the fillets with oil and lightly sprinkle them with pepper. In a large, nonstick skillet over medium-high heat, heat the oil until shimmering. Transfer the cod to the pan and cook for about 2 minutes, adjusting the heat as needed. Flip the cod, sprinkle with the lemon juice and add more oil, if needed, and cook for another 2 minutes or until the cod is tender, opaque throughout and starting to flake. The fillets may need more or less cooking time, depending on thickness.

Transfer the cod to plates and spoon the salsa over. Makes 4 servings.

NOTE: For best results, remove the cod from the refrigerator about 30 minutes before searing it.

Nutrition information per serving (1 fillet and 3 tablespoons salsa): Calories: 333; Total Fat: 22 g; Saturated Fat: 3 g; Cholesterol: 73 mg; Sodium: 588 mg; Carbohydrates: 3 g; Dietary Fiber: 1 g; Sugar: 0 g; Protein: 31 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

JUSTIN TSUCALAS FOR THE WASHINGTON POST Seared cod with caper-olive salsa can use store-bought fillets.