Here, we’re teaming up white wine and lemon to give us an acidic pop and letting fruity brined olives shine over our Pacific cod
3 tablespoons olive oil, divided
2 (8 ounce) pacific cod fillets
Salt and pepper, to taste
1 shallot, minced
2 garlic cloves, minced
1 cup green olives (preferably castelvetrano), roughly chopped
½ cup white wine
½ lemon, zested and juiced
2 tablespoons cold butter
FOR THE PACIFIC COD
In a large, nonstick skillet heated over high heat, add 2 tablespoons olive oil. Season cod fillets with salt and pepper on both sides. Just as oil begins to smoke, add cod fillets searing for 2-3 minutes per side until well-browned and beginning to flake. Be careful not to crowd the pan, cook fish in batches as necessary. Set fish aside.
FOR THE SAUCE
In the same skillet over medium heat, add remaining tablespoon olive oil. Sauté shallot for about a minute until purple color fades and shallot is tender. Add minced garlic, stirring until aromatic, about 30 seconds. Add green olives, tossing to toast for about a minute. Add white wine, allowing to reduce by half, approximately 3 minutes. Add lemon juice and zest. Remove pan from heat and stir in butter. Season with salt and pepper as needed.
Spoon sauce over cod just before serving.