Pan Seared Black Cod with Anchovy Herb Vinaigrette
Ingredients
- FOR THE VINAIGRETTE:
- 1 Tablespoon Anchovy Paste
- 2 Tablespoons Minced Shallots
- 1 clove Garlic, Roughly Chopped
- 1 cup Roughly Chopped Fresh Basil
- 1 Tablespoon Roughly Chopped Italian Parsley
- 1 teaspoon Fresh Thyme Leaves
- 1 teaspoon Lemon Juice
- ¼ cups Champagne Vinegar
- ½ cups Extra Virgin Olive Oil
- Kosher Salt And Black Pepper To Taste
- FOR THE BLACK COD:
- 2 pieces (5 To 6 Oz. Size) Black Cod Fillets, Skin-on, De-boned
- 1 teaspoon Kosher Salt, Or More To Taste
- ¼ teaspoons Black Pepper, Or More To Taste
- 2 Tablespoons Vegetable Oil
- 3 sprigs Fresh Thyme
- 2 cups Heirloom Cherry Tomatoes, Quartered
Instructions
Pan-Seared Black Cod with Anchovy-Herb Vinaigrette serves 2 original recipe by tastykitchen.com.
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