Fish with Sauce Niçoise
"Fish" is intentionally vague here. I've pan-seared cod, but the preparation could be poached, grilled, roasted, skillet-grilled| New Window (which I appreciated even more after this recent go at pan-frying), etc. And the fish could be anything you like—this sauce is very versatile. With that in mind, too, the sauce could work with chicken, steak, polenta, eggplant, cauliflower, etc.—it's versatile.
Ingredients
- 1 cup halved cherry tomatoes
- 1/2 cup coarsely chopped, pitted kalamata olives
- 2 tablespoons capers, drained
- 2 6-ounce cod (or other) fish fillets, 1 to 1 1/2 inches thick
- kosher salt
- freshly cracked black pepper
- neutral oil for frying
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 lemon, halved, plus more for serving