Sautéed Black Cod With Shallot-lemon Vinaigrette And Fresh Herb Salad

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Ingredients

  • Mix in small bowl to make vinaigrette:
  • 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
  • Combine in large bowl to make herb salad:
  • 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
  • Sprinkle with salt and pepper:
  • 4 6-to-7-ounce black cod fillets with skin
  • Heat in large nonstick skillet over medium-high heat:
  • 1 tablespoon olive oil
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.

Description

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