Sauteed Black Cod with shallot-lemon vinaigrette and fresh herb salad
From:
Epicurious.com
Makes 4 servings
Vinaigrette
Mix in small bowl
to make vinaigrette:
6 tablespoons olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
Salt and pepper to taste
Combine in large bowl to make herb salad: 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
Sprinkle with
salt and pepper:
4 6- to 7-ounce black cod fillets with skin
Heat in large nonstick skillet over medium-high heat:
1 tablespoon olive oil
Cook fish until just opaque in center, about 4 minutes per side. Arrange
fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with
remaining vinaigrette. Serve salad with fish.
