Spartina's Roasted Cod With Nicoise Vinaigrette

By Florence Fabricant

Published May 4, 1999

Total Time
30 minutes
Rating
5(35)
Comments
Read comments

Featured in: Anchovies From the Sea, Not From the Can

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 80 milligrams cholesterol; 405 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 522 milligrams sodium; 33 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with ⅓ cup olive oil and the vinegar. Season with salt and pepper.

  2. Step 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. Step 3

    Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

poached versus roasted cod

I didn’t want to turn on the oven during a heatwave. So I used the olive oil from the tin of anchovies to sauté the cod fish. After turning over the fish, I then added about a 1/4 cup of white wine to the pan, and basted the fish with the fluids, while the wine continued to evaporate.

poached versus roasted cod

I didn’t want to turn on the oven during a heatwave. So I used the olive oil from the tin of anchovies to sauté the cod fish. After turning over the fish, I then added about a 1/4 cup of white wine to the pan, and basted the fish with the fluids, while the wine continued to evaporate.

Chris

Added quartered cherry tomatoes, lemon zest and parsley to the olive mix. Cooked at a friends house and her oven didn't get hot enough, so I put the broiler on. This dish was beyond easy to prepare. I will make it again.

Rita

Perfect, tasty and easy. Also I had all the ingredients at home, so it worked out perfectly.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.