• 2 (8 oz each) cod fillets
• pinch of salt for each side of fillets
• ½ cup all-purpose flour
• ½ Wondra Quick-Mixing Flour
• olive oil to coat sauté pan
• 1 tbsp butter
• 6 cherry tomatoes, halved
• 6 green olives, sliced
• 2 oz (4-5 slices) pancetta, chopped
• juice of ½ lemon
• chopped fresh chives for garnish

Special Equipment

• cast iron skillet

Sear & Bake Cod

1. Preheat oven to º500º
2. Season both sides of cod fillets with salt
3. Combine flour and Wondra and dredge the skin side of the cod in the mixture
4. Coat a cast iron skillet with olive oil and heat to the smoking point
5. Add cod, skin side down (when pan is hot enough, you will hear a sizzle - that's what you want for a crispy skin), and sear 2-3 minutes on medium-high heat
6. Add 1 tbsp of butter to the pan and place skillet in the oven for 5-6 minutes on the top rack

Prepare Salad

1. While cod is cooking, in a separate pan, heat olive oil over medium-high heat
2. Add cherry tomatoes, green olives and pancetta. Cook for 1-2 minutes
3. Squeeze juice of ½ lemon over the mixture and remove from heat

Serving Suggestion

1. Serve on a bed of creamy polenta
2. Top with the warm olive salad with its pan juices
3. Add cod fillets and garnish with chopped chives