Seared Cod with Fig Tapenade

By á-2053

Ingredients

• 1 cup calamata olives (1/4 lb.) pitted and finely chopped
• 8 dried figs, finely chopped
• 2 Tbs. capers, finely chopped
• 2 Tbs. basil plus 4 leaves for garnish
• 1/4 cup plus 2 Tbs. extra-virgin olive oil
• Freshly ground pepper
• 4 6-oz. cod fillets, 1/2 inch thick
• salt

Preparation

Step 1

Combine olives, figs, capers and chopped basil and 1/4 cup of olive oil. Season with pepper. Preheat oven to 350. In a heavy skillet, heat 1 Tbs. of olive oil. Season the fish with salt and pepper and add 2 of the fillets to the skillet. Cook over high heat until browned on the bottom, about 3 minutes. Turn and cook until just opaque throughout, about 2 minutes. Remove and keep warm in the oven. Repeat with the remaining 1 Tbs. oil and 2 fillets. Transfer to dinner plates and spoon the tapenade on top. Garnish with basil.