SEARED COD WITH CAPER-OLIVE SALSA
20 minutes
4 servings 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.
INGREDIENTS For the salsa
1/2 cup green olives, pitted and finely chopped
1/4 cup capers, drained and roughly chopped oil1/4 cup extra-virgin olive
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 (1-1/2-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 lemon juice
DIRECTIONS
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.
Note: For best results, remove the cod from the refrigerator about 30 minutes before searing it.