Cod Puttanesca
Cod Puttanesca. Flaky cod prepared Italian classic puttanesca style. Fresh cherry tomatoes, kalamata olives, capers, parsley, and lemon juice bring this fresh dish a whole new delicious flavor. It’s light, it’s fresh, and it’s SO good !! Happy Thursday guys !!
It’s supposedly healthy January, and to be honest we haven’t been doing it up too healthy here. Because January is depressing enough, am I right?! But tonight we have both a fun and healthy dish for you guys.
This cod is light and fresh and so delicious. It’s a take on a puttanesca style sauce and topping. You’ve got all those vibrant and colorful cherry tomatoes, the kalamata olives, and capers. It’s lemony and saucy and refreshing. And it’s super easy to make.
This week was super long and super cold. So I am very happy that it’s Thursday and the weekend for me. So to celebrate I am enjoying this fun seafood dish and making espresso martinis !! Cheers !!
Ingredients
1 cup cherry tomatoes
1/2 cup kalamata olives; chopped
2 tablespoons capers
3 - 4 cod filets
salt and pepper
4 tablespoons olive oil; divided
1 garlic clove; minced
1/4 cup chopped parsley
1 lemon juiced
Directions
In a small bowl, combine the tomatoes, olive, and capers. Set aside.
Sprinkle the cod with salt and pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil. When shimmering, add the cod. Sear for 3 minutes on one side. Flip over and cook another 1 - 2 minutes. Transfer to a plate.
Wipe the skillet clean. Add the remaining 2 tablespoons of olive oil and garlic. When the garlic sizzles, cook for about 1 minute. Add the tomato and olive mixture and cook for another minute. Add the lemon juice and parsley. Stir to combine. Cook another minute or until the tomatoes begin to burst.
Spoon the sauce over the fish and serve with fresh lemons.
