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Black Cod with Roasted Sweet-and-Sour Onions

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Black Cod with Roasted Sweet-and-Sour Onions

Black Cod with Roasted Sweet-and-Sour Onions

amanda

Equipment

  • - Black Cast Iron Skillet/Fry Pan/Griddle: Ideal for pan-searing black cod and roasting sweet and sour onions with even heat distribution.

  • - Large Ovenproof Skillet: Useful for oven cooking, such as baking the cod.

  • - Digital Kitchen Scale: Ensures precision in measurements for specific weights or portions of ingredients.

  • - Mandoline Slicer: Perfect for achieving uniformly thinly sliced onions.

  • - High-Speed Blender: Helps in making sauces or purées that could complement the dish.

  • - Air Fryer: Offers a healthier alternative to oven roasting of onions or fish.

  • - Heavy Duty Food Processor: Useful for preparing additional ingredients like quick sauces or purees.

  • - Nonstick Cooking Spray: Prevents sticking during cooking, particularly useful when pan-searing cod.

  • - Stainless Steel Mixing Bowls: Versatile tools for mixing and serving various stages of recipe preparation.

  • - Instant Read Thermometer: Ensures the black cod reaches a safe internal temperature for food safety and quality.

Ingredients

  • 6 6-ounce black cod fillets with skin

  • 1/2 cup good-quality sweet Sherry

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil

  • Freshly ground black pepper

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 garlic clove, peeled, flattened

  • 1/4 cup panko (Japanese breadcrumbs)*

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Pimentón de La Vera (Spanish smoked paprika)**

  • Coarse kosher salt

  • Roasted Sweet-and-Sour Onions

Instructions

1

Instruction 1

Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
2

Instruction 2

Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
3

Instruction 3

Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
4

Instruction 4

Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
5

Instruction 5

*Available in the Asian foods section of some supermarkets and at Asian markets.
6

Instruction 6

**Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).
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