Sauteed Cod Provencale
6 ingredients
3 steps
Ingredients
- 1 1/2 tablespoons 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 olives, pitted and sliced thin
- 1/4 teaspoon fresh thyme leaves or a pinch of crumbled dried
- 2 fresh large basil leaves, sliced thin
Directions
-
1In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it saute the cod, seasoned with salt and pepper, for 30 seconds.
-
2Sprinkle the cod with the tomatoes, the olives, and the thyme, reduce the heat to moderately low, and cook the mixture, covered for 2 minutes.
-
3Scatter the basil over the fish, drizzle it with the remaining 1/2 tablespoon oil, and cook it, covered, for 1 minute, or until it just flakes.
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