BAKED COD WITH ANCHOVY VINAIGRETTE (for four)
8 anchovy fillets, drained and minced
1 tablespoon capers, minced
1 tablespoon Nicoise olives, pitted and minced
1 tablespoon minced shallot
1 teaspoon finely slivered garlic
½ cup extra virgin olive oil
5 tablespoons sherry wine vinegar
salt and freshly ground black pepper
4 cod fillets, each about 6 ounces
1.Preheat oven to 500*. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper. Set aside.
2. Heat remaining oil in an ovenproof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
3. Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons anchovy sauce on top.
from Florence Fabricant, the New York Times Seafood Cookbook