Cod in butter and olive oil, Herb Oil, Olives, Capers, Tomatoes, Arugula.
The Story
This isn't your average fish sandwich. We take a pristine cod fillet and gently pan-sear it in butter and olive oil until it's golden and flaky, then pile it high with Mediterranean goodness. It's what happens when coastal Italian flavors meet the comfort of a perfect sandwich.
Transform your weeknight dinner with this restaurant-quality fish sandwich that brings the Mediterranean coast to your kitchen. The combination of buttery cod, briny olives, and peppery arugula creates a symphony of flavors that's both satisfying and surprisingly elegant.
Ingredients
2 5 oz cod fillets
2 tbsp butter
2 tbsp olive oil, divided
1/4 cup fresh basil leaves
2 tbsp fresh parsley
1 clove garlic, minced
1/4 cup Castelvetrano olives, pitted and halved
2 tbsp capers, drained
1 medium tomato, sliced
2 cups fresh arugula
2 crusty sandwich rolls or ciabatta
Salt and pepper to taste
1 tbsp lemon juice
Instructions
1
Make the herb oil by combining basil, parsley, minced garlic, and 1 tablespoon olive oil in a small food processor. Pulse until finely chopped and well combined. Season with salt and pepper, then set aside.
2
Pat cod fillets dry and season both sides with salt and pepper. Let rest at room temperature for 10 minutes.
3
Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat until butter foams and begins to brown slightly.
4
Add cod fillets to the pan and cook for 3-4 minutes without moving them, until golden brown. Flip and cook another 2-3 minutes until fish flakes easily with a fork. Remove from heat.
5
Meanwhile, slice sandwich rolls in half and lightly toast if desired. Toss arugula with lemon juice and a pinch of salt.
6
Spread herb oil generously on both halves of each roll. Layer the bottom with dressed arugula, tomato slices, and the warm cod fillet.
7
Top with halved olives and capers, then finish with the top half of the roll. Serve immediately while the fish is still warm.
