2 tbsp olive oil, divided
16 oz (4oz.) cod fillets
1 tsp lemon pepper seasoning
1 cup thinly sliced onion
1 cup thinly sliced celery
1 cup halved red grapes
¼ cup cup pignolia (Pine Nuts)
3 cups arugula
lemon wedges
1
In a large skillet heat 1 tablespoon of the oil over medium heat. Sprinkle fillets with seasoning. Add to skillet, skin side up; cook 3 minutes. Gently turn fillets; cover and cook 5 minutes or until fish flakes easily with a fork. Transfer to a platter; cover to keep warm.
2
For the salad, in same skillet heat remaining 1 tablespoon oil over medium heat. Add onion and celery; sauté 4 to 6 minutes or until beginning to soften. Add grapes and pine nuts; sauté 1 minute more or just until heated through. Transfer to a medium bowl. Add arugula; toss gently. Spoon salad evenly onto 4 plates. Top with fillets, and serve with lemon wedges.
Make it a meal: Serve with whole-grain flatbread.
Ingredients
2 tbsp olive oil, divided
16 oz (4oz.) cod fillets
1 tsp lemon pepper seasoning
1 cup thinly sliced onion
1 cup thinly sliced celery
1 cup halved red grapes
¼ cup cup pignolia (Pine Nuts)
3 cups arugula
lemon wedges