Watch Chef Rich Vellante prepare Skrei, a seasonal cod species from Norway

skrei

🥗Healthier: cod

💰Cheaper: pollock

Cod and pollock are more widely available and less expensive.

Meyer lemons

🥗Healthier: regular lemons

💰Cheaper: lime

Regular lemons and limes provide similar acidity.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives offer a different flavor profile, while black olives are often cheaper.

Prepare the relish by finely chopping olives, red onion, and garlic.

Zest and juice the Meyer lemons, then combine with the chopped ingredients.

Mix in chopped parsley and capers, and season with black pepper and sea salt.

Set the relish aside to allow the flavors to meld for at least 15 minutes.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season the skrei fillets with sea salt and black pepper.

Sear the skrei in the hot skillet for 3-4 minutes per side until golden and cooked through.

Remove the skrei from the skillet and let it rest briefly.

Plate the skrei and top generously with the olive and Meyer lemon relish.

Garnish with additional parsley if desired.

Serve immediately with a side of seasonal vegetables.

Cooking Techniques

Spice Level:

Allergens