- 1 pint cherry or grape tomatoes
- 2 tsp rinsed and chopped halved capers
- 1 tbsp chopped fresh oregano
- 1 tsp balsamic vinegar
- 1 tsp diced shallots
- ¼ cup diced kalamata olives
- fresh parsley
- ¼ cup roasted and sliced pepperoncini
- kosher salt
- black pepper
- 1 ½ to 2 lbs skinless northern cod fillet cut into 4 even pieces
- 1/3 cup all-purpose flour
- 4 tbsp extra-virgin olive oil
In a medium bowl, mix the tomatoes, capers, pepperoncini, parsley, oregano, vinegar, oil, olives, 1/2 tsp. salt and 1/4 tsp. pepper. This mixture can be made two or three hours in advance and must sit out at room temperature at least a half hour before using it as the sauce for the fish
Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, add white wine and lemon juice to keep fish moist while it continues to cook, transfer to the oven until flaky. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.
Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it. Serve with flavored cous cous and baby arugula salad.