1/3 cup watercress leaves, washed well and spun dry
1/2 cup arugula leaves, washed well and spun dry
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice, or to taste
two 6-ounce cod steaks (each about 1 inch thick)
1 tablespoon olive oil
2 plum tomatoes, seeded and chopped
1 teaspoon balsamic vinegar
Directions
In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise. Transfer sauce to a small bowl.
Season cod with salt and pepper. In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 3 minutes, or until crisp and golden. Turn fish over and sauté 2 minutes more. Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste. Sauté tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.
Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top. Pour some green sauce over fish and serve remaining on the side.
