Pan-Seared Cod w/ Warm Olive Salad
Serves 2
Ingredients
- 2 (8 oz each) cod fillets
- pinch of salt for each side of fillets
- ½ cup all-purpose flour
- ½ Wondra Quick-Mixing Flour
- olive oil to coat sauté pan
- 1 tbsp butter
- 6 cherry tomatoes, halved
- 6 green olives, sliced
- 2 oz (4-5 slices) pancetta, chopped
- juice of ½ lemon
- chopped fresh chives for garnish
Special Equipment
- cast iron skillet
How-to
Sear & Bake Cod
- Preheat oven to º500º
- Season both sides of cod fillets with salt
- Combine flour and Wondra and dredge the skin side of the cod in the mixture
- Coat a cast iron skillet with olive oil and heat to the smoking point
- Add cod, skin side down (when pan is hot enough, you will hear a sizzle - that's what you want for a crispy skin), and sear 2-3 minutes on medium-high heat
- Add 1 tbsp of butter to the pan and place skillet in the oven for 5-6 minutes on the top rack
Prepare Salad
- While cod is cooking, in a separate pan, heat olive oil over medium-high heat
- Add cherry tomatoes, green olives and pancetta. Cook for 1-2 minutes
- Squeeze juice of ½ lemon over the mixture and remove from heat
Serving Suggestion
- Serve on a bed of creamy polenta
- Top with the warm olive salad with its pan juices
- Add cod fillets and garnish with chopped chives