Ingredients

  • 8 marinated anchovy fillets, minced
  • 1 tablespoon capers, minced
  • 1 tablespoon nicoise olives, minced
  • 1 tablespoon minced shallot
  • 1 teaspoon finely slivered garlic
  • ½ cup extra-virgin olive oil
  • 3 tablespoons sherry wine vinegar
  • Salt and freshly ground black pepper
  • 4 cod fillets, each about 6 ounces
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      393 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 85 milligrams cholesterol; 546 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper.
  2. Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
  3. Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.

Dining and Cooking