Mediterranean Seared Cod
Chef Anthony brings the Mediterranean coast to your plate with this bright, layered dish. Flaky cod is pan-seared and nestled into a sauce of white wine, garlic, lemon, and thyme, studded with briny green olives. It's paired with roasted cherry tomatoes, chickpeas, zucchini, and tender artichoke hearts—then finished with a scatter of creamy feta.
Nutritional facts
Protein
33g
Carbs
26g
Calories
390
Fat
14g
Ingredients
Cherry Tomato, Cod, Avocado Oil, Black Pepper, Garlic, Zucchini, Feta Cheese, Kosher Salt, Canned Chickpeas, Thyme, Lemon Juice, Artichoke Hearts, White Wine, Green Olives
Reviews
Based on 0 reviews
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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