This quick yet sophisticated cod dish cooks in minutes for an impressive recipe that’s perfect to serve for dinner parties but also so delicious you’ll make it on busy weeknights too.
Recipe tags: vegetable base, easy difficulty, main, seafood, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 0⅓ cup | Gin |
| 0¼ cup | green olive brine |
| 2 tbsp | dry vermouth |
| 1 tbsp | lemon zest |
| 2 tbsp | lemon juice |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 tbsp | olive oil, divided |
| 4 fillets | cod (each about 5 to 6 oz) |
| 1 large | shallot, minced |
| 0¼ tsp | crushed hot pepper flakes |
| 0⅔ cup | chopped pitted green olives |
| 0¼ cup | unsalted butter (cold), cut into cubes |
| 2 tbsp | finely chopped fresh chives |
Directions
In small bowl, whisk together gin, 1/4 cup water, olive brine, vermouth, lemon juice and 2 tsp Seasoned Vegetable Base.
Pat cod dry with paper towel.
In another small bowl, stir together 1 tbsp olive oil and remaining 1 tsp Seasoned Vegetable Base. Brush over top of fish.
In large nonstick skillet set over medium heat, heat remaining 1 tbsp olive oil. Transfer fish to skillet with bottom sides down. Cook for 5 minutes. Flip and cook for 3 to 5 minutes or until just starting to flake and cooked through. Transfer to plate.
Add shallot and hot pepper flakes and cook for 1 to 2 minutes or until softened. Add chopped olives and cook for 1 minute or until heated through. Deglaze pan with martini mixture and bring to a boil; boil for 1 to 2 minutes or until liquid is reduced to about 1/2 cup.
Reduce heat to low. While swirling the pan, slowly add cubes of butter. Cook until butter starts to melt and sauce is thickened and velvety. Add lemon zest and chives and pour sauce over fish.
Tips: Substitute Better Than Bouillon® Seasoned Vegetable Base with Better Than Bouillon® Seasoned Sautéed Onion Base. Castelvetrano olives work well in this recipe. Substitute cod with halibut or haddock if preferred.
