Food & Wine Pairings

Pan Seared Cod with Fresh Tomato & Olive Salad
Featuring LE2013 Oregon Pinot Noir

March - Oregon Pinot Noir

Pan Seared Cod with Fresh Tomato & Olive Salad

Yield: 4 Servings

 

Ingredients:

Tomato & Olive Salad:

1 pint grape tomatoes, halved

1/4 cup each slivered green olives and chopped fresh parsley

2 tbsp each finely chopped red onion and olive oil

1 tsp finely grated lemon zest

1/2 tsp each sea salt and freshly ground pepper

Cod:

4 cod fillets (about 1 inch thick and 6 oz each)

1/2 tsp each sea salt and freshly ground pepper

Generous pinch smoked or sweet paprika 1 tbsp olive oil

Baby arugula or other peppery greens (optional)

 

Method:

Tomato & Olive Salad: Toss tomatoes with olives, parsley, onion, olive oil, lemon zest, sea salt and pepper until combined. Let stand at room temperature for 15 minutes.

Cod: Preheat the oven to 400°F. Pat cod dry with paper towel; sprinkle evenly with salt, pepper and paprika.

Heat oil in a large heavy skillet set over medium-high heat; add cod, nicest-side-down. Sear, without moving, for 2 to 3 minutes. Transfer skillet to the oven; cook, without turning, for 5 to 6 minutes or until fish flakes when tested with a fork.

Serve cod on a bed of arugula (if using) topped with prepared salad.

Tip: Searing the fish in a very hot skillet before roasting results in a nicer browned crust for presentation.

Pair with: LE2013 Oregon Pinot Noir

 Pan Seared Cod

 

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