Scale

1 1/2 pounds pollock fillets, thawed

Salt and black pepper

1/2 cup Wondra flour (or all purpose flour)

3 tablespoons extra virgin olive oil, divided

1 cup cherry tomatoes, halved

1 large shallot, halved and thinly sliced

2 large garlic cloves, sliced

1/2 cup castelvetrano olives, roughly chopped

2 tablespoons butter

2 tablespoons flat leaf parsley, diced

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Dry Alaskan pollock fillets well with paper towels and salt and pepper both sides of the fillets. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Lightly dredge seasoned fish fillets in Wondra flour, then place in heated skillet. Sear for 4 minutes, then check that the fish is golden brown before turning. Cook for another 2-3 minutes, until fillets are cooked through. Remove to a plate and tent with foil.
Return skillet to heat and add remaining tablespoon of extra virgin olive oil, along with halved tomatoes, sliced shallot and sliced garlic cloves. Add a small pinch of salt and sauté for 2-3 minutes, until the vegetables are fragrant and the tomatoes are beginning to soften. Add chopped olives, parsley and butter, allowing the butter to melt and the olives to heat through. Toss, then taste and adjust seasoning.
Serve pan-seared pollock fillets with Mediterranean salsa spooned over the top and lemon slices.

Pollock and Cod are easily interchangeable, so feel free to substitute!