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Pan Roasted Cod With Tomato Caper Vinaigrette

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • For Tomato Caper Vinaigrette:
  • 1 cup extra-virgin olive oil
  • zest of 2 lemons, grated and finely chopped
  • juice of 4 lemons
  • juice of 1 orange
  • zest of 1 orange, grated and finely chopped
  • 1/4 cup salted capers, previously soaked for an hour or more in several changes of cool water, drained and dried well
  • 1/4 cup julienned basil
  • 2 large shallots, thinly sliced
  • 2 pints cherry or grape tomatoes, quartered
  • 1 small bulb fennel, trimmed and very thinly sliced
  • For Pan Roasted Cod:
  • 1 (4-pound) skinless cod fillet
  • 1/4 cup extra-virgin olive oil
  • salt
  • freshly ground black pepper.
  • tomato-caper vinaigrette (recipe above)
  • 1/4 cup roughly chopped parsley and/or snipped chives

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

For Tomato Caper Vinaigrette:
In a small bowl, whisk together extra-virgin olive oil, lemon zest, lemon juice, orange zest, orange juice, capers, (previously soaked)basil, shallots, cherry tomatoes, and fennel. Let sit for at least 30 minutes and up to 5 hours before serving. Do not refrigerate.

Pan Roasted Cod:
Place a baking sheet on top rack of oven. Preheat oven to 500 degrees. Rub cod fillet all over with extra-virgin olive oil. Season with salt and freshly ground black pepper.

Remove hot baking sheet from oven and quickly lay fish on it. Fish will sizzle. Return baking sheet to oven and bake until fish is flaky and juices run white, not clear, about 15 minutes. Transfer fish to a large platter and drizzle with any pan juices. Spoon tomato-caper vinaigrette over fish then scatter with chopped parsley and/or snipped chives over top.

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