Pan-Seared Cod with Olive Tapenade and Roasted Baby Potatoes

Ingredients

• 2 fillets cod
• 1 lb new potatoes
• 3 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 0.5 cup pitted black olives
• 1 tbsp capers
• 1 tbsp lemon juice
• 2 tbsp parsley
• 1 tsp fresh rosemary
• 1 tsp thyme
• 1 tbsp garlic-infused oil
• 1 tsp red wine vinegar
• 0.25 tsp orange peel
• 0 to taste sea salt
• 0 to taste black pepper
• 1 cup green beans
• 1 cup arugula

Instructions

1. 1Preheat oven to 400°F (200°C). Toss new potatoes with 1 tbsp olive oil, rosemary, thyme, sea salt, and black pepper. Roast for 20 minutes, then add green beans and roast for another 10-15 minutes until potatoes are tender and golden.
2. 2While potatoes roast, prepare the tapenade: In a small bowl, combine chopped black olives, capers, parsley, lemon juice, Garlic-Infused Oil, red wine vinegar, orange peel, a pinch of sea salt, and black pepper. Mix well.
3. 3Pat cod fillets dry and season generously with sea salt and black pepper. Heat remaining 2 tbsp olive oil and butter in a large non-stick skillet over medium-high heat.
4. 4Sear cod fillets for 3-4 minutes per side, or until cooked through and flaky.
5. 5Serve seared cod immediately, topped with a generous spoon of olive tapenade, alongside the roasted potatoes, green beans, and fresh arugula.