Sauteed cod provencale
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | 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 | ||
| ¼ | teaspoon | Fresh thyme leaves or a pinch of crumbled |
| ; dried | ||
| 2 | Fresh large basil leaves; sliced thin | |
Directions
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 ½ tablespoon oil, and cook it, covered, for 1 minute, or until it just flakes.
Serves 2.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.