PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING
This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.
Provided by Richard Denker
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
- Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
- Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 8.5 g, Cholesterol 79.7 mg, Fat 33.2 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 9.8 g, Sodium 614.5 mg, Sugar 4.1 g
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Md Jubayel
[email protected]This dish was a bit bland for my taste, but it had potential.
Lili Anna
[email protected]I would definitely make this dish again, but I would use a different type of fish.
Tudor 1787
[email protected]This recipe was a bit too complicated for me, but the results were worth it.
Tahsin Ahmed Joy
[email protected]The cod was a bit overcooked, but the arugula and tomato topping was delicious.
Jean Olwage
[email protected]This dish was a bit too salty for my taste, but overall it was still good.
SR ARJUN SARKAR
[email protected]I'm not a huge fan of cod, but this recipe changed my mind! The parmesan crust was so flavorful and the arugula and tomato topping was a nice touch.
KaNaNo JanNi
[email protected]This recipe was easy to follow and the results were amazing! The cod was cooked to perfection and the arugula and tomato topping was delicious.
MILITARY PERSONNEL
[email protected]I made this dish for my family and they all loved it! The cod was cooked perfectly and the arugula and tomato topping was a great addition.
Bernice Baldacchino
[email protected]The parmesan black cod was a hit at my dinner party! Everyone loved the crispy skin and the tender, flaky flesh. The arugula and tomato topping added a nice freshness and acidity.
Ridul Khan
[email protected]This dish was absolutely delicious! The cod was perfectly cooked and the arugula and tomato topping was the perfect complement. I will definitely be making this again.