Ingredients
- 2 Cod Fillet
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1/2 cup White Wine
- 1/2 Lemon, juiced
- 1/4 cup Cento Capote Capers, drained
- 1 can Cento Quartered Artichoke Hearts (14 oz)
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz)
- 2 tbsp Fresh Parsley, chopped
- 1/2 tsp Cento Crushed Red Pepper
- Lemon, slices for garnish
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Season cod fillets with salt and black pepper. In a large skillet, heat olive oil over medium heat and sear cod for 2-3 minutes per side until lightly golden. Remove and set aside. In the same skillet, melt butter and add olives, lemon juice, artichokes, and capers. Deglaze with white wine letting it simmer for a minute. Return cod to the pan, spooning the sauce over the fillets. Cover and simmer for 5 minutes or until the fish is tender and flaky. Garnish with fresh parsley, red pepper flakes, and lemon slices. Serves 2.
