his beautiful dish is very quick and easy to make. Tomatoes, summer squash, olives, garlic and shallots lend Mediterranean flavors to buttery black cod. Black cod is an excellent heart-healthy fish that is packed with omega-3 fatty acids.
- 2 tablespoons Napa Valley Organic olive oil, divided
- 4 6-ounce pieces black cod
- 1/4 generous teaspoon Le Saunier de Camargue fleur de sel sea salt
- 1/4 generous teaspoon black pepper
- 2 cloves Melissa?s organic garlic, minced
- 2 large Melissa?s shallots, minced
- 1 Italian squash (zucchini), preferably organic, thinly sliced into 1/8-inch thick circles
- 1 pint Del Cabo organic mixed heirloom cherry tomatoes, larger ones halved
- 1/4 cup dry white wine
- 3 tablespoons Cibo olive and garlic tapenade
Heat one tablespoon olive oil over medium heat in a large nonstick or heavy skillet. Arrange fish, skin side down in a single layer in the pan. Season tops with salt and pepper. Cover and cook five minutes; flip each piece and cook four more minutes. Insert a fork into the thickest piece to test for doneness; it should slide in easily. Transfer fish to a serving platter, discarding skin in the process; cover fish loosely with foil to keep warm.
Pour any remaining liquid out of pan. Add remaining tablespoon of oil to the pan along with garlic, shallot, squash, tomatoes and wine. Cover and cook over medium heat for five minutes. Stir in olive spread and cook uncovered, one more minute. While sauce is cooking, remove bones from fish by running your finger along the ridge and pulling out any bones you feel.
Pour fish juices off of platter. Spoon sauce over fish and serve.
Each piece of fish with 1/2-cup sauce contains: