Serve this cod with steamed new potatoes, artichokes or french green beans, and finish with apple crisp. It's our twist on French Country cooking.
4 cod fillets, 6 oz. each, ½" thick
4 tablespoons (or more, to taste) 'Cue Culture Seafood Seasoning
3 tablespoons olive oil
4 plum tomatoes, diced
4 large black olives, brine cured (Kalamata), pitted and sliced
Sprinkle fillets with seafood seasoning. Heat 1 ½ tablespoons of the oil in a large skillet over medium-high heat until hot but not smoking. Add cod fillets and cook for 30 seconds on each side.
Sprinkle tomatoes, olives and thyme over cod. Reduce heat, cover and continue cooking for 2 mintues.
Add remaining seafood seasoning and oil. Cook, covered, for 1 to 2 minutes or until the cod just flakes at the touch of a fork. Serves 4.