Seared Cod with Tomato Olive Relish

• 220 g raw cod fillet, patted dry — Raw Pacific cod fillet
• 180 g (about 1 cup) — Cooked long-grain brown rice
• 150 g (about 1 cup), quartered — Raw cherry tomatoes
• 30 g, sliced — Pitted black olives
• 12 g (about 1 tbsp) — Extra-virgin olive oil
• 8 g, thinly sliced — Fresh basil leaves
• 5 g (1 large clove), finely grated — Raw garlic
• 15 g (1 tbsp) — Fresh lemon juice
• 1 g (about 1 tsp) — Dried oregano leaves
• 0.3 g (about 1/8 tsp) — Ground black pepper
• 0.3 g (small pinch) — Fine salt

Method

1. 1Season the codSeason both sides of the dry cod with oregano, salt, and black pepper.Look for: The ingredients are fully prepared and ready for the next action.Safety: Keep raw fish and its plate separate from ready-to-eat relish ingredients.
2. 2Leave it at room temperature for 5 minutesLeave it at room temperature for 5 minutes while quartering all 150 g cherry tomatoes and thinly slicing all 30 g black olives and 8 g basil.5 minLook for: The oregano, salt, and black pepper adhere evenly, and no surface moisture beads on the fish.
3. 3Sear the codHeat 8 g olive oil in a skillet over medium-high heat. Add the cod and sear for 4 minutes without moving it.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Turn and cook 3 to 4 minutes moreTurn and cook 3 to 4 minutes more until the thickest part reaches 145°F, then move it to a clean plate.4 min · 145°FLook for: The first side is golden, the cod flakes at the edge, and its center reads 145°F.Safety: Use a clean fish spatula after turning and verify the thickest part reaches 145°F.
5. 5Make the tomato-olive relishLower the heat to medium, add the remaining 4 g oil, tomatoes, olives, and garlic.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cook for 2 minutesCook for 2 minutes. Turn off the heat and fold in the lemon juice and basil.3 minLook for: Tomatoes are warm and glossy but still chunky, olives remain distinct, and the relish smells fresh rather than raw with garlic.Safety: Use the clean side of the work area and do not return cooked relish to the raw-fish plate.
7. 7Rest and serveReheat the brown rice to 165°F, spread it in a shallow bowl, set the cod on top.165°FLook for: This cooking stage is complete and the food is ready for the next action.Safety: Reheat cooked rice to 165°F and refrigerate any leftovers within 2 hours.
8. 8Spoon all warm tomato-olive relishSpoon all warm tomato-olive relish over and around the fish; rest for 2 minutes before eating.3 minLook for: The cod remains intact, the relish sits in distinct glossy pieces, and the rice is steaming.