SKILLET WHITE FISH WITH ARUGULA, GREEN ONION & BASIL SALAD

Based on 5 reviews

SKILLET WHITE FISH WITH ARUGULA, GREEN ONION & BASIL SALAD

By Chef Fabio Viviani

  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 25 minute(s)
Ingredients:
4 large vine-ripened tomatoes
3 to 4 Tbsp. bread crumbs or panko
Salt and fresh ground black pepper
Bertolli® Extra Virgin Olive Oil
1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
1-1/2 lbs. cod, skinned and cut into 4 (6-oz.) pieces
2 cups arugula or baby spinach leaves
30 small fresh basil leaves, divided
6 ounces feta cheese, cubed
4 green onions, sliced (white part only)
Directions:

  • Preheat oven to 475°. Cut tomatoes in half horizontally, squeeze to remove seeds and place in oven-proof dish or pan. Sprinkle with bread crumbs, season with 1/4 tablespoon salt and fresh ground black pepper drizzle with 1/4 cup Bertolli Extra Virgin Olive Oil. Bake 20 minutes or until tomatoes are tender.
  • Heat Bertolli Extra Light Tasting Olive Oil in 12-inch nonstick skillet. Meanwhile, season cod with 1/4 tsp. salt.
  • Chop 25 basil leaves and toss with arugula and feta cheese in bowl.
  • Cook cod skin-side down in hot skillet, turning once, 6 minutes or until cod flakes with fork.
  • Chop remaining basil leaves and sprinkle over tomatoes. Arrange tomatoes on plate and top with fish. Finish salad with generous drizzle of Bertolli Extra Virgin Olive Oil, salt and fresh ground black pepper. Top fish with salad. Season with fresh ground black pepper, additional drizzle of Bertolli Extra Virgin Olive Oil and finish with a pinch of green onions.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake.