Fructose Free Mediterranean Cod with Tomatoes and Olives
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each), about 1 inch thick
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 3 tbsp garlic-infused olive oil, divided
- ½ cup scallion greens, thinly sliced (green tops only)
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteA serving of up to about half a cup of diced tomatoes is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ⅓ cup dry white wine
- ½ cup pitted kalamata olives, halved
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels, then season both sides with 1/2 tsp of the salt and 1/4 tsp of the pepper.
- 2
Heat 2 tbsp of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod fillets and sear undisturbed for 3–4 minutes, until the underside is golden and releases cleanly from the pan. Flip and sear for 2 minutes more, then transfer to a plate — the fish will finish cooking in the sauce.
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