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
27g
Carbs
27g
Calories
330kcal
Fat
10g
Ingredients
Cherry Tomato, Cod, White Wine, Feta Cheese, Canned Chickpeas, Zucchini, Artichoke Hearts, Greek Yogurt, Garlic, Baby Spinach, Lemon Juice, Thyme, Green Olives, Avocado Oil, Kosher Salt, Cilantro, Black Pepper
Contains milk, fish.
Reviews
4.0
Based on 162 reviews
Stacey · 09/26/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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