Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad
(Recommended by Donna and Ray Jordan, first season members; Courtesy of Bon Appétit Magazine, August 2005)
Ingredients
- 4 6- to 7-ounce black cod fillets with skin
- 6 tablespoons olive oil
- 1/3 cup minced shallots
- 2 tablespoons fresh lemon juice
- 1 tablespoon Sherry wine vinegar
- 2 teaspoons (packed) grated lemon peel
- Salt and pepper to taste
Herb Salad
- 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers (such as brassica flowers, nasturtium…etc)
Preparation
Sprinkle the black cod fillets with salt and pepper. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Cook the fish until just opaque in the center, about 4 minutes per side. Arrange the fish on plates, and spoon 1 tablespoon of the vinaigrette over each fillet. Toss the herb salad with the remaining vinaigrette, and serve it with the fish.
