Fish with Sauce Niçoise
Ingredients
- 1 cup halved cherry tomatoes
- 1/2 cup coarsely chopped, pitted Kalamata olives
- 2 tablespoons capers, drained
- 2 6-ounce cod (or other) fish fillets, 1 to 1 1/2 inches thick
- Kosher salt
- Freshly cracked black pepper
- Neutral oil for frying
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 lemon, halved, plus more for serving
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