Pan-Seared Cod with Lemon Caper Tomatoes

Ingredients

• 12 oz cod fillets
• 2 tbsp avocado oil
• 2 cup cherry tomatoes
• 3 cloves garlic, minced
• 2 tbsp capers, drained
• 1 lemon (zest and juice)
• 1/3 cup chicken broth
• 12 oz baby potatoes
• 1 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Boil baby potatoes in salted water 15 minutes until fork-tender; drain, halve, and toss with olive oil, salt, and pepper.

2. 2

   Pat cod dry and season both sides with salt and pepper.

3. 3

   Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Sear cod 3-4 minutes per side until golden and flaking; transfer to plates.

4. 4

   In the same skillet, add remaining avocado oil and garlic; cook 30 seconds until fragrant.

5. 5

   Add cherry tomatoes and cook 4 minutes until blistering and releasing juices.

6. 6

   Stir in capers, chicken broth, lemon juice, and lemon zest; simmer 3 minutes until slightly reduced.

7. 7

   Spoon the tomato sauce over the cod and potatoes, and finish with parsley.