Fresh Cod Nicoise
- 1 tblsp + 1 tsp olive oil
- 3 c canned plum tomatoes, well drained and chopped
- 1/4 c finely chopped shallots
- 6 large pitted black olives, sliced
- 2 tblsp grated lemon zest
- 1 tblsp chopped fresh oregano leaves or 1/2 tsp dried
- 1 garlic clove, minced
- 1 bay leaf
- 1/2 tsp cumin
- Pinch salt
- Pinch freshly ground black pepper
- Four 4 oz cod fillets
- 12 medium mussels, scrubbed and debearded
- Fresh flat-leaf parsley sprigs to garnish (optional)
Directions:
In large nonstick skillet, heat oil; add tomatoes, shallots, olives, lemon zest, oregano, garlic, bay leaf, cumin, salt and pepper.
Cook over medium heat, stirring frequently, until mixture comes to a boil.
Place cod fillets over tomato mixture; spoon some tomato mixture over fillets.
Cook 10 mins; turn fish over.
Add mussels; cook 5 mins longer, until mussels open and cod flakes easily when tested with fork.
Remove and discard bay leaf.
Serve garnished with parsley if desired.
Makes 4 servings