Ingredients:

  • 2 lbs fresh cod filets
  • 2 tbsp EVOO
  • 1 lb grape tomatoes, halved
  • ½ cup kalamata olives, roughly chopped
  • 2 tbsp capers plus 1 tbsp of the caper juice
  • 2 tbsp capers plus 1 tbsp of the caper juice
  • ¼ cup white wine
  • 1 tbsp unsalted butter
  • 4 basil leaves, roughly chopped

Instructions:

  1. In a saute pan on high heat, saute cod filets in EVOO. Cook each filet for about 3 minutes on each side. Remove fish from heat.
  2. In the same pan, saute the tomatoes for five minutes. Add the kalamata olives, capers, caper juice, and let it cook down for another five minutes
  3. Add white wine and reduce for another five minutes. At the very end, add the butter and remove from heat.
  4. Pour sauce over the fish, garnish with basil, and serve. Enjoy!

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