Pan Roasted Cod Recipe
This pan roasted cod recipe calls for a sundried tomato relish that perfectly blends with the delicious fish.
Ingredients
- 8 tomatoes Sundried Tomatoes
- 2 tablespoons Capers
- 1 clove Garlic minced
- Extra Virgin Olive Oil
- 2 tablespoons Fresh Parsley minced
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 1/4 cup Cake Flour
- 1/2 pound Cod Fillet at room temperature
- serving Kosher Salt
- dash of Black Pepper
Instructions
- Coarsely chop the sundried tomatoes (after softening as noted above, if necessary) and the capers.
- Toss in a small mixing bowl with the garlic clove and add just enough olive oil to coat. Let the relish marinate while you prepare the cod.
- Heat the olive oil and butter in a heavy-bottomed 12-inch skillet over medium heat and place the flour in a wide, shallow dish or small rimmed baking sheet.
- Pat the cod fillets dry and sprinkle lightly with salt and pepper. Dredge the cod in the flour, shaking off any excess, and add to the pan (in batches, if necessary).
- Cook for about 5 minutes per side, flipping as needed, until the fish develops a pale golden crust and is just cooked through.
- Return to the reserved, marinated relish and stir in the minced parsley, adding a teaspoon or two more of the good olive oil as needed.
- Spoon the relish liberally over the cod fillets and serve immediately.
Notes
- You will NOT be using the whole 1/4 cup of flour; just enough to dredge the fish
- The amount of salt and pepper on the fish is variable, as is the amount of olive oil in the relish.
- If using dry-packed sundried tomatoes, place them in a heat-safe bowl and cover with a few inches of boiling water, just until they're submerged.
- Place a heat-safe plate or lid over the bowl and soak the tomatoes for 15 minutes to soften. Oil-packed sundried tomatoes can be used as is.
Nutrition
Calories: 169kcalCarbohydrates: 8gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 128mg
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