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Pan Seared Cod W/ Veggie Relish & Capers
Derived one evening when I was trying to combine a protein and veggies for a delicious one-pan dish- a copycat of a chicken dish where the breast was sautéed with sun-dried tomatoes and capers. But I got home and realized I was out of sun-dried tomatoes! I used fresh grape tomatoes and combined some other fresh veggies left in the fridge! The end result...delicious!
Prep Time: 00:20
Cook Time: 15:00
4 pieces of cod fillet
1 cup grape tomatoes sliced in half
1.5 cup fresh broccoli florets
1 shallot, thinly sliced
1 tbsp minced garlic
2 tbsp capers
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
2 tbsp abstract spice
1 tsp sea salt
fresh cracked pepper
4 cups fresh spinach
1Add fresh spinach leaves to a serving platter.
2Preheat skillet with 2 tbsp of butter on medium-hight heat.
3Pat cod fillets dry. Lightly rub each fillet with olive oil.
4Season both sides with Abstract Spice.
5Sear both sides of cod until browned and crispy on the edges (approximately 2 minutes on each side).
6Remove fish and set atop fresh spinach on serving platter.
7Add wine to de-glaze the pan, removing bits stuck onto skillet. Add shallots and minced garlic to skillet and sauté for approximately 1 minute.
8Add remaining olive oil, tomatoes, broccoli, and salt- cook for 2- 3 minutes.
9Blend in remaining butter, capers, and fresh cracked pepper to taste- simmer until butter is completely melted.
10Pour vegetable relish on top of fish.
11Serve and enjoy!
*Seasoning amounts are suggestions, alter where you see fit. #MakeItYourOwn!
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