26 Jan Baked Black Cod with Tomatoes, Olives and Pine Nuts
Black cod. Familiarize yourself. Mild and buttery, tender and easy to cook, this is a go-to fish. Bonus points is it’s healthy and sustainable.
I made this a few nights ago and was quite pleased with how it turned out. I’ll need to adjust the seasoning on future attempts, particularly in the parsley puree but overall a great start. I’d probably also pan sear the black cod for texture and presentation but wasn’t able to this time around out of fear of stinking up my dining companion’s condo. Guests were due in an hour and I didn’t want to risk an overwhelming smell of fish.
Baked Black Cod with Warm Tomato Relish and Parsley Puree
filets of black cod, seasoned with salt and pepper
grape tomatoes, halved
cloves garlic, crushed
shallot, fine dice
dry white wine
toasted pine nuts
niçoise olives, chopped
Preheat oven to 450°.
On medium heat in large saucepan saute shallots in olive oil for 3 min until becoming slightly translucent. Add garlic and saute for an additional minute until fragrant. Add white wine, reduce till 1/2 original volume. Add tomatoes, olives, chicken stock, thyme and simmer for 8 minutes until tomatoes are beginning to break down.
In a blender combine parsley leaves, olive oil, balsamic vinegar, lemon zest, salt and pepper. Blend on high until a puree consistency is reached.
Season fillets generously with salt and pepper. Wrap fillets individually in parchment paper or aluminum foil. Bake for 8-10 minutes until slightly translucent. Black cod is finished when it flakes easily with a fork.
Center a large scoop of tomato mixture on center of plate. Gently place fish on top. Drizzle parsley puree around the plate and serve immediately. You’ll notice I put pine nuts on top of the fish in the picture. Plating mistake – this is too much – less is certainly more in this instance.