Fish with Sauce Niçoise
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
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