Seared Cod with Cherry Tomatoes & Olives

Full of Mediterranean flavors, this Seared Cod with Cherry Tomatoes & Olives is simple and light for an easy meal. Tender cod fillets are seared until golden and then topped with a cherry tomato and Castelvetrano olive sauce. Serve with fresh basil and a drizzle of California Olive Ranch Extra Virgin Olive Oil.

Kara Chin / @karablakechin

Ingredients

2 tablespoons California Olive Ranch Extra Virgin Olive Oil

3 cloves garlic, finely minced

1 pint cherry tomatoes, sliced in half

½ cup Castelvetrano olives

3 tablespoons fresh lemon juice

Zest of 1 lemon

½ teaspoon salt

¼ teaspoon fresh ground black pepper

¼ cup fresh basil, finely chopped

For the Cod:

2 tablespoons California Olive Ranch Extra Virgin Olive Oil

4 (6-ounce) cod fillets

Salt and pepper

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the garlic and cherry tomatoes and cook until the tomatoes have softened but still hold their shape, about 3-5 minutes.
Add in the olives, lemon juice, lemon zest, salt and pepper and cook for an additional 2 minutes. Stir in the basil and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Pat the cod fillets dry and season with salt and pepper.
Gently place the fish in the skillet and cook until golden brown, about 4 minutes.
Carefully flip the fish and cook for another 3 minutes or until the fish is cooked through.
Set aside on a platter and top with the tomato and olive sauce. Drizzle on more olive oil if desired.