SKILLET WHITE FISH WITH FETA, GREEN ONION & BASIL SALAD

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Classico Olive Oil

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Classico Olive Oil

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SKILLET WHITE FISH WITH FETA, GREEN ONION & BASIL SALAD

Chef Fabio Viviani Recipe

  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 25 minute(s)
Ingredients:
2 large Roma or beefsteak tomatoes
1/2 tsp. Kosher salt, divided
1 Tbsp. bread crumbs or panko
1 Tbsp. PLUS 1/4 cup Bertolli® Classico™ Olive Oil
2 cups arugula or baby spinach leaves
20 large fresh basil leaves, halved
4 green onions, sliced (white part only)
6 ounces feta cheese, cubed
1- lb. cod, cut into 4 pieces
1/4 tsp. freshly ground black pepper
1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
Directions:

  • Preheat oven to 475°.
  • Cut tomatoes in half horizontally and remove seeds. Season with 1/4 tsp. salt, then evenly sprinkle with bread crumbs. Drizzle with 1 Tbsp. Bertolli® Classico™ Olive Oil. Bake 20 minutes or until tomatoes are tender.
  • Toss arugula, basil, green onions, cheese and remaining 1/4 cup Olive Oil; set aside.
  • Season cod with remaining 1/4 tsp. salt and pepper. Heat 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil in 12-inch nonstick skillet and cook cod, turning once, 6 minutes or until cod flakes with a fork. Arrange tomatoes on serving plates, then top with cod and salad. Drizzle, if desired, with additional Olive Oil.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar.