Sauteed Cod Steaks and Tomatoes with Green Sauce

1. 1

   In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise.

2. 2

   Transfer sauce to a small bowl.

3. 3

   Season cod with salt and pepper.

4. 4

   In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and saute fish 3 minutes, or until crisp and golden.

5. 5

   Turn fish over and saute 2 minutes more.

6. 6

   Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste.

7. 7

   Saute tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.

8. 8

   Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top.

9. 9

   Pour some green sauce over fish and serve remaining on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.