Seared Cod with Olive Tapenade
Recipe - Welcome
Seared Cod with Olive Tapenade
0
Servings4
Cook Time15 Minutes
Ingredients
4 cod filets
1 cup flour
1 tsp salt
1 tsp black pepper
1/3 cup vegetable oil
1/2 cup white wine
2 Tbs lemon juice
1/4 tsp black pepper
1 cup pitted black olives
1/2 cup grape tomatoes, halved
2 Tbs chopped fresh parsley
1 Tbs fresh basil leaves
2 garlic cloves
2 Tbs capers
2 Tbs extra virgin olive oil
Lemon slice & basil sprigs, for serving
1/2 tsp salt
Directions
- Preheat oven to 300 degrees. Make sure your cod filets are very dry. Combine flour, salt and pepper and spread across a large plate.
- In a large ovenproof skillet, heat the vegetable oil over medium heat. When oil is hot, dredge each filet in the flour, shake off excess and place in the pan. Cook until the cod is golden on one side, 2 to 3 minutes, and then use a flat edge spatula turn each filet. Place the skillet in the oven for 10 minutes to finish cooking the fish all the way through. (Less time if your filets are not very thick.)
- To make the sauce, place olives, tomatoes, parsley, basil and garlic in a food processor. Pulse five to six times to coarsely chop. Remove to a bowl and stir in the capers, olive oil and lemon juice. Place lemon slices on a plate. Top with the cod and spoon tapenade over the filet. Garnish with whole basil leaves.
0 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Sea Best Cod Fillets - 16 Ounce
$8.99$0.56/oz
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
Brookshire's Vegetable Oil - 24 Each
$3.19$0.13 each
Age restricted item
Daou Chardonnay. Paso Robles - 750 Millilitre $18.99 was $19.99$0.03/ml
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
Brookshire's Medium Ripe Black Olives, Pitted - 6 Each
$2.29 was $2.99$0.38 each
Brookshire's Red Candy Grape Tomatoes - 10.8 Each
$2.49$0.23 each
Fresh Parsley - 1 Each
$0.99
That's Tasty Basil - 0.5 Ounce
$2.29$4.58/oz
Fresh Garlic Bulb - 1 Each
$0.69
Alessi Balsamic Capers - 3.5 Ounce
$2.99$0.85/oz
Brookshire's Extra Virgin Olive Oil - 17 Each
$9.99 was $11.49$0.59 each
Not Available
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Directions
- Preheat oven to 300 degrees. Make sure your cod filets are very dry. Combine flour, salt and pepper and spread across a large plate.
- In a large ovenproof skillet, heat the vegetable oil over medium heat. When oil is hot, dredge each filet in the flour, shake off excess and place in the pan. Cook until the cod is golden on one side, 2 to 3 minutes, and then use a flat edge spatula turn each filet. Place the skillet in the oven for 10 minutes to finish cooking the fish all the way through. (Less time if your filets are not very thick.)
- To make the sauce, place olives, tomatoes, parsley, basil and garlic in a food processor. Pulse five to six times to coarsely chop. Remove to a bowl and stir in the capers, olive oil and lemon juice. Place lemon slices on a plate. Top with the cod and spoon tapenade over the filet. Garnish with whole basil leaves.