Recipe: Pan-fried cod with radicchio slaw

Total time: 30 minutes

Servings: 4

Note: Moroccan olives are available at Whole Foods and specialty markets. To make creamy horseradish, combine one-half cup sour cream with 1 tablespoon straight horseradish and season with one-eighth teaspoon salt.

Radicchio slaw

1 head radicchio, cored and quartered lengthwise

1/2 head red cabbage, cored and halved lengthwise

1/2 cup capers

1/2 cup chopped Moroccan olives

1 tablespoon minced thyme

1 1/4 teaspoons minced rosemary

2 tablespoons sherry vinegar

3 tablespoons olive oil

Salt

Freshly ground black pepper

Sugar

1. Finely shred the radicchio and cabbage crosswise and toss in a large bowl.

2. Fold in the capers, olives, thyme and rosemary. Stir in the vinegar and oil.

3. Season with one-half teaspoon salt, several grinds of pepper and a teaspoon of sugar, or to taste. Cover and refrigerate at least 30 minutes before using to allow the flavors to develop. This recipe makes about 10 cups slaw, more than needed for the final recipe, and will keep for up to three days in the refrigerator.

Sandwich assembly

1 1/2 pounds Atlantic cod fillets, skin and pin bones removed

1/3 cup flour