Sauteed Black Cod With Shallot-Lemon Vinaigrette And Fresh Herb Salad

Serves: 6

Lelia Marks

1 January 1970

Based on User reviews:

57

Spice

44

Sweetness

53

Sourness

42

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

1 tbsp

Olive Oil

1 cup

Shallot (minced)

2 tbsps

Lemon Juice (fresh)

1 tbsp

Sherry Wine Vinegar

2 tsps

Lemon Peel (packed grated)

1

Salt

1

Black Pepper (to taste)

Directions:

1

Cook fish until just opaque in center, about 4 minutes per side

2

Arrange fish on plates

3

Spoon 1 tablespoon vinaigrette over each

4

Toss salad with remaining vinaigrette

5

Serve salad with fish

6

Cook fish until just opaque in center, about 4 minutes per side

7

Arrange fish on plates

8

Spoon 1 tablespoon vinaigrette over each

9

Toss salad with remaining vinaigrette

10

Serve salad with fish