Cod with Lemon, Olives and Capers Recipe
Photo: Christopher Testani
Waiting for frozen seafood to defrost can be a drag—which is why chef Jesse Cool of the Flea Street café in Menlo Park, California, skips that step: "I sauté, broil and roast fillets directly from frozen. I just add a few minutes to the usual cooking time," she says. "As the fish thaws, its juices infuse the pan sauce."
1 lemon, sliced
½ cup olives
2 Tbsp. olive oil
2 Tbsp. fresh parsley, chopped
2 Tbsp. red onion, sliced
1 Tbsp. capers
¼ tsp. crushed red pepper
Salt and pepper
In a bowl, toss cod with lemon, olives, olive oil, parsley, red onion, capers and crushed red pepper. Season with salt and pepper.
In a skillet, heat olive oil over medium-high heat. Add fish mixture and cook, covered, 5 minutes. Flip fillets; cook 3 minutes.
Ingredients
4 frozen cod fillets1 lemon, sliced
½ cup olives
2 Tbsp. olive oil
2 Tbsp. fresh parsley, chopped
2 Tbsp. red onion, sliced
1 Tbsp. capers
¼ tsp. crushed red pepper
Salt and pepper
Directions
In a bowl, toss cod with lemon, olives, olive oil, parsley, red onion, capers and crushed red pepper. Season with salt and pepper.
In a skillet, heat olive oil over medium-high heat. Add fish mixture and cook, covered, 5 minutes. Flip fillets; cook 3 minutes.