Mediterranean Cod

Are you ready for fresh fish for dinner?  If so you will love this recipe that cooks in just 15 minutes and will promise to bring a lovely meal to your table.  This is my own version of a recipe I tried to create from a restaurant. 

 

INGREDIENTS

Serves 2

• 4 tsp coconut oil (I use coconut oil because of its high heat content)
• 2 tsp. Fisk, a Norwegian spice for fish but you can make your own. (1 tsp. each of sweet paprika, chili pepper, dill and a pinch of sugar as well as salt and pepper - this will keep in a jar) 
• 1 container of cherry tomatoes
• 1/4 cup of quartered artichokes (drained)
• 1/4 cup pitted kalamata olives (cut in half)
• 2 Tbsp. capers
• 1/4 cup chardonnay or dry red wine if you prefer.  If you opt not to use wine, mix fresh lemon juice with water.  
• Italian leaf parsley (chopped)
• 1 lb. piece of a wild-caught cod
• A drizzle of balsamic vinegar or olive oil or both if you prefer (I use just a drizzle of each)
• A sprinkle of Himalayan pink salt or plain sea salt to finish

METHOD

Melt oil over medium-high heat.  Rinse your piece of cod and dry.  Sprinkle your herb mix on one side.  Place seasoned side down and sear.  After about 5 minutes, flip the fish, remove from heat and the fish will continue to cook.  Do not cover.  This will cook your fish perfectly without overcooking.

In a separate pan, melt the oil and add your tomatoes, artichokes, black olives, capers, and wine and cook down.  When it begins to cook down, add the chopped fresh parsley.

Pour your lovely sauce on a fish plate, top with the cod, add a drizzle of balsamic or olive oil (or both) with a pinch of either of the sea salts, and a sprig or two of parsley.

~Bon Appetit