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Sauteed Cod Provencale
1 1/2 tb Olive oil
Two; (1/2-inch-thick) pieces of cod fillet (about 6 ounces each)
2 Plum tomatoes; peeled, and seeded, and diced
2 Kalamata or other brine-cured blacked; pitted and sliced olives, thin
1/4 ts Fresh thyme leaves or a pinch of crumbled dried
2 Fresh large basil leaves; sliced thin
In a non-skillet heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking and in it saut the cod, seasoned
with salt and pepper, for 30 seconds. Sprinkle the cod with the
tomatoes, the olives, and the thyme, reduce the heat to moderately
low, and cook the mixture, covered for 2 minutes. Scatter the basil
over the fish, drizzle it with the remaining 1/2 tablespoon oil, and
cook it, covered, for 1 minute, or until it just flakes.