Spartina's Roasted Cod With Nicoise Vinaigrette
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8marinated anchovy fillets, minced
- 1tablespoon capers, minced
- 1tablespoon nicoise olives, minced
- 1tablespoon minced shallot
- 1teaspoon finely slivered garlic
- ½cup extra-virgin olive oil
- 3tablespoons sherry wine vinegar
- Salt and freshly ground black pepper
- 4cod fillets, each about 6 ounces
Nutritional analysis per serving (4 servings)
405 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with ⅓ cup olive oil and the vinegar. Season with salt and pepper.
- Step 2
Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
- Step 3
Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.
Private Notes
Comments
I didn’t want to turn on the oven during a heatwave. So I used the olive oil from the tin of anchovies to sauté the cod fish. After turning over the fish, I then added about a 1/4 cup of white wine to the pan, and basted the fish with the fluids, while the wine continued to evaporate.
Added quartered cherry tomatoes, lemon zest and parsley to the olive mix. Cooked at a friends house and her oven didn't get hot enough, so I put the broiler on. This dish was beyond easy to prepare. I will make it again.
Perfect, tasty and easy. Also I had all the ingredients at home, so it worked out perfectly.
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