Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad
Info
Rating
Calories
407.0
Protein
36.0
Sodium
734.0
Fat
26.0
Description
Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun.
Ingredients
6 tablespoons olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
Salt and pepper to taste
6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
4 6- to 7-ounce black cod fillets with skin
1 tablespoon olive oil
Directions
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.
