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Best Pan Fried Cod with Tomatoes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious pan fried cod with savory tomato topping - easy, elegant, and mouthwatering.
Ingredients:
  • 1 pint grape tomatoes, halved
  • 1 medium shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon drained capers (optional)
  • 1/2 teaspoon salt, or to taste
Instructions:
  • In a bowl, mix together tomatoes, shallot, garlic, red wine vinegar, olive oil, capers, and salt, then let it sit.
  • Take the cod out of the refrigerator 15 minutes before cooking to allow it to reach room temperature. Cut the cod into pieces, pat them dry with a paper towel, and season both sides generously with salt and pepper.
  • In a large skillet over medium-high heat, heat olive oil and butter until melted and well combined. Gently add the cod pieces, allowing them to cook undisturbed until ready to flip. Cook until the fish easily flakes with a fork, about 3 to 4 minutes per side. Ensure the internal temperature reaches 145 degrees F (63 degrees C) when checked with an instant-read thermometer. Use a spatula to transfer the cooked filets to a serving plate.
  • Lower the heat to medium and add the tomato mixture to the skillet. Stir and scrape up any bits stuck to the bottom until the tomatoes start to soften, around 2 minutes.
  • Top the filets with the tomato mixture, sprinkle with fresh parsley for a pop of color, and present for a stunning dish.

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