6 (about 24 oz/680 g) boneless cod filets, fresh or thawed
1 Tbsp (15 mL) capers, rinsed and drained
¼ cup (60 mL) green olives, chopped
¼ cup (60 mL) sundried tomatoes, chopped
1 tsp (5 mL) lemon zest
½ carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
1 Tbsp (15 mL) parsley, chopped
1 Tbsp (15 mL) lemon juice
1. In a large non-stick frying pan over medium-high heat, gently sear fish on both sides, about 1 minute per side. Remove fish from pan and set aside.
2. Add capers, green olives, sundried tomatoes, lemon zest and stock. Bring to a gentle simmer and return fish to pan, cover and cook on medium-low heat for 8-10 minutes.
3. Remove fish and keep warm. Turn heat to high and reduce sauce by half, about 3-4 minutes or until sauce coats the back of a spoon.
4. Remove from heat, stir in parsley and lemon juice and generously spoon sauce over fish.