black cod recipe

Black cod is such a luxurious, buttery fish that it needs very little prodding to feel special. This braised tomato sauce is a perfect compliment, adding an herbaceous, tangy, and lightly sweet topping that pairs perfectly. The acorn squash melds just as beautifully with the braised tomatoes and rounds out this dish to make it a hearty, delicious meal. I love using a variety of cherry tomatoes to really make this dish pop in beauty. And don't forget to save your squash seeds so you can try <a href="https://www.emmafrisch.com/2012/10/how-to-roast-pumpkin-seeds.html">making your own variation of roasted seeds</a> to snack on.

Baked Alaskan Black Cod with Lemon-Rosemary Braised Tomatoes and Roasted Acorn Squash

lemon,

acorn squash

extra virgin olive oil

salt

cherry tomatoes, halved

garlic,

leaves

lemon

Preheat the oven to 400 degrees Fahrenheit and set the oven rack on the middle rung.

Prepare the acorn squash by slicing them in half and scooping out the seeds (don&#8217;t forget to save them*). Then slice the squash** into half circles; don&#8217;t remove the skin &#8211; it&#8217;s edible! Transfer the sliced squash to a large baking sheet and drizzle with about 2 tablespoons of olive oil and 1/2 teaspoon salt. Use your hands to coat each slice with the olive oil and salt. Evenly space out the squash on the baking sheet, then bake in the oven for 30 minutes.

Meanwhile, prepare your braised tomatoes. Place a medium frying pan on the stove, just a touch under medium heat. Add the olive oil, sliced cherry tomatoes, sliced garlic, and salt to the pan and stir to combine. After about 2-3 minutes you should hear the tomatoes begin to sizzle. Stay attentive and stir the tomatoes every minute or so. When the tomato skins are shriveled and the garlic begins to brown, add the rosemary, and continue to stir for another 7-10 minutes until the oil is a beautiful golden color. Remove the tomatoes from the heat and stir in the lemon zest. Remove from heat and set aside.

After 30 minutes, remove the squash from the oven. Use a spatula to flip the squash, which will allow the other side of the squash slices to caramelize. Clear a space in the center for the black cod.

Place the black cod in the center of the baking sheet and drizzle the remaining 1/2 tablespoon of olive oil and sprinkle 1/4 teaspoon salt over the surface. Use your hands to rub the oil and salt evenly over the cod, then top with the thinly sliced lemons. Return the baking sheet to the oven for 10 minutes (set your timer!).

When the timer sounds, turn the oven to broil for 3 minutes and be sure to remove the squash and cod right when the timer sounds. Remove the baking sheet and allow the fish to rest for a few minutes.

Transfer the squash and cod to a serving dish and spoon the braised tomatoes over the cod, using any extra for the squash.

Store leftovers in an airtight container for up to 3 days in the refrigerator.

An Uwajimaya favorite! Kasuzuke is a Japanese dish where fish or vegetables are marinated for several days in kasu marinade and then grilled or broiled to perfection!

Black Cod or Salmon Kasuzuke Recipe

Tbsp. sake (rice wine)

mirin

water

Tbsp. brown sugar (optional)

Tbsp. miso (optional)

Generously salt fish, place in plastic container and refrigerate overnight.

Mix kasuzuke, sake, mirin  add water as needed to make a paste.

Coat the fish with marinade mixture, cover and refrigerate for 3 additional days (or may be frozen at this point).

Scrape off marinade and broil both sides until nicely browned (approximately 4-5 minutes each side).

This buttery, flaky pan-seared sablefish is sweet, savory and garlicky in a good way. Pair it with broccoli for a restaurant quality meal that’s ready in minutes.

Honey Garlic Sablefish (Black Cod)

Alaska sablefish (black cod), cut into 4 fillets

broccoli florets

tbsp coconut aminos, reduced sodium soy sauce

tbsp honey

sesame oil

ginger,

½ tsp crushed red pepper flakes

salt and pepper

rice

Preheat the oven to 400°F. Spritz a baking sheet with oil or line with parchment. Set aside.

Whisk 2 tablespoons grapeseed oil, coconut aminos, honey, toasted sesame oil, garlic, ginger and red pepper flakes in a medium bowl until well combined. Or shake all ingredients in a jar with a lid.

Add ⅓ cup of honey garlic sauce to the broccoli florets in a large bowl. Toss to coat. Place on a prepared baking sheet in a single layer. Roast 15 minutes, or until the broccoli is caramelized.

Pat the fish dry. Season with coarse salt and cracked black pepper. 

Heat a large skillet over medium-high heat with 1 tablespoon grapeseed oil. When the oil is hot but not smoking, add the sablefish with the skin side up. Cook about until seared and golden, about 4 minutes. Flip. 

Add the remaining honey garlic sauce to the skillet. Cook about 5 minutes, until the sauce is reduced by about half and the fish is cooked to 145°F. Baste the cod with the sauce generously. Serve warm with a side of warm broccoli and rice, if desired.

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Top 3 black cod recipe recipes from across the web

The most viewed black cod recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Alaskan Black Cod with Lemon-...

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The most viewed black cod recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine