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Greek · Salad

Cod Salad in olive and caper

The kind of Greek plate you make on repeat. olive and caper, a proper sear, and a finish of fresh herbs.

5.0 from 3,990 cooks
Prep25 min
Cook15 min
Serves2
LevelEasy
Free to cook
Cod Salad in olive and caper
Method

How to cook it

Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.

Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped oregano and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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