2 true cod fillets, halved
2 teaspoons tsp salt
2 teaspoons tsps black pepper
8 fingerling potatoes, halved lengthwise
1 tablespoon tbsp extra virgin olive oil
14 baby artichoke hearts, blanched et grilled
1/4 cup kalamata olives, pitted
1 lemon, zested et juiced
1 pint pt heirloom cherry tomatoes
2 sprigs basil, chiffonade
rub fish fillets w/salt et pepper.
boil potatoes by placing them in boiling water et cooking until they just start to soften. remove potatoes from water et set aside.
heat large pan over medium-high heat. add oil to hot pan et when it smokes, add fillets. saute cod over high heat until browned, about 2-3mins, then gently flip et saute for another 2-3mins
add potatoes, artichoke hearts, olives, lemon juice et tomatoes et saute for an additional 3mins.
finish w/basil et lemon zest, toss et serve.