Pappardelle With Alaskan Cod, Olives, Capers and Grape Tomatoes

By Chef Laura Published: August 21, 2013

  • Yield: 4 generous servings (4 Servings)
  • Prep: 15 mins
  • Cook: 8 mins
  • Ready In: 23 mins

Delicious, Fast and Great for the Body (and Soul!)

Ingredients

Instructions

  1. Heat a large sauté pan over medium-high heat. When hot, add oil. When oil shimmers, place cod in pan. Season lightly with kosher salt. Cook, turning once, until barely opaque, about 3 minutes per side. Remove from pan and set aside; keep warm.
  2. Deglaze pan with white wine and reduce au sec. Add parsley and crushed red pepper to same pan; sauté 1 minute.
  3. Add tomatoes, capers, olives, and garlic; sauté until tomatoes are soft and begin to release their juice.
  4. Season sauce with salt and pepper; return cod to pan and simmer gently 2 minutes. Serve over pappardelle.

Copyright © 2018 . Celebrated Cuisine | Chef Laura Briscoe

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