Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad

Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad
Photo by Deborah Ory

Ingredients

  • 2 teaspoons grated lemon peel
  • 4 6- to 7-ounce black cod fillets with skin
  • 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
  • Salt
  • 2 tablespoons fresh lemon juice
  • pepper
  • 1 tablespoon Sherry wine vinegar
  • + 3 more ingredients
    • 1/3 cup shallots
    • 6 tablespoons olive oil
    • 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.

View full recipe at Epicurious

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