Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun. Ingredients:
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 |
6 cups assorted fresh herb leaves (such as italian parsley, basil, and dill) and edible flowers |
4 6- to 7-ounce black cod fillets with skin |
1 tablespoon olive oil |
Directions:
1. Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.
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