Pan-Seared Cod With Herbed Tomato Compote & Crispy Capers
July 20, 2014
This is a light, healthy, and flavorful dish of flaky, silky cod, heirloom tomatoes, and fresh herbs right out of the garden. This is a perfect al fresco meal for these still warm evenings.
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Ingredients
4 T Capers, drained and patted dry
4 Skinless cod fillets, 6 to 8 oz. each
4 T or more Grainy or honey mustard
3 Shallots, diced
2 Garlic cloves, minced
1 to 1 1/2 C Colorful variety heirloom cherry tomatoes, halved*
1 Lemon, zested and quartered
6 sprigs Fresh tarragon, stripped and minced, leaving a few whole for garnish**
3 sprigs Fresh dill, torn
3 T Chives, minced
Olive oil
Sea salt
Freshly cracked black pepper
1/2 tsp Red pepper flakes (optional)
Instructions
- Heat 1/4 C olive oil in a small saute pan. Add capers, and fry 3 to 4 minutes or until crispy. Remove to paper towel, and season with a pinch of salt. Set aside.Pat cod fillets dry. Season with plenty of salt and black pepper, and gently pat. Smear a tablespoon of mustard on both sides of the fillet.
- In a heated saute pan, drizzle in 1 to 2 T of olive oil. Lay fillets top side down in pan. Cook over medium-high heat 3 to 4 minutes without disturbing them. Turn gently and continue to cook on the other side another 3 to 4 minutes.In another saute pan, heat 2 T olive oil, and add shallots, cooking until softened, about 3 minutes. Add garlic and cook another minute, but do not let the garlic brown. Stir in tomatoes and lemon zest. Bring to a boil then reduce heat to simmer. Reduce juices slightly then remove from heat. Stir in herbs before serving.
- Top with a few fresh herbs, capers, a squeeze of lemon, and a drizzle of olive oil.
Additional Notes
Pair it with a chilled soup, crunchy salad, and a crisp white wine. Enjoy! *I used the heirlooms from my garden, although any tomato will work in this recipe. If using whole tomatoes, core and dice the tomatoes, saving the juices for the pan.** You can substitute any herbs of your choosing to make your own combinations.
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