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Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad

3.9

(27)

Image may contain Plant Food Seasoning Meal Dish and Dill
Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb SaladDeborah Ory

Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Mix in small bowl to make vinaigrette:

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

Combine in large bowl to make herb salad:

6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers

Sprinkle with salt and pepper:

4 6- to 7-ounce black cod fillets with skin

Heat in large nonstick skillet over medium-high heat:

1 tablespoon olive oil

Preparation

  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.

TagsBlack CodFishSeafoodParsleyHerbs & SpicesBasilDillMainDinnerNut FreeDairy FreeGluten FreeQuickEasyWeeknight MealsSauteSummerBon Appétit
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