Sautéed Cod with Tomatoes, Piquillos, and Olives
Sometimes a dish is created based on a beautifully haunting, years-old memory of a meal. This is one of those. A recreation of an unforgettable Basque piperrada (or pipérade). Gloriously mellow Castelvetrano olives were on the table. Espelette pepper-spiced something, i'm sure. You're jumping into two-pan territory here.
Recipe by Oxmoor House October 2014
Gallery
Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
282 calories; fat 9.1g; saturated fat 1.2g; mono fat 5.1g; poly fat 1.2g; protein 33g; carbohydrates 16g; fiber 2g; cholesterol 73mg; iron 2mg; sodium 635mg; calcium 65mg.