Black cod, also known as Sablefish and Butterfish, is a gourmet fish with a rich, buttery flavor and delicate, silky texture. It is found on the menus of the world’s most exclusive seafood restaurants. While it is known as a delicacy in many countries, it is especially popular in Japan.
Black Cod is found along the northeastern Pacific Ocean from northern Mexico to Alaska but is most commonly found in Alaska. Alaskan black cod stands apart from their regular cod thanks to the frigid waters of Alaska. The cold temperatures result in higher fat content, making for a richer flavor and more Omega-3 fatty acids. Additionally, Alaskan black cod is sustainably sourced and special provisions are in place to ensure the Alaskan fish populations remain at healthy levels, preventing overfishing.
Baked black cod is especially easy to cook and requires minimal work on your part. Here is how I like to cook black cod. You won’t believe how delicious this fish is compared to other varieties.
Black cod fillets Poached in Garlic, Lemon, Butter Sauce
2 servings
Ingredients
2 (6-ounce) Alaska sablefish (black cod) fillets
2 tablespoons flour
Salt and pepper to taste
Garlic, Lemon Butter
4 tablespoons unsalted butter melted
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon chopped chives
1 tablespoon lemon juice
2 servings of Mashed Potatoes
Directions
Sprinkle the fish with salt and pepper and lightly dredge in the flour. Set aside
Combine the ingredients for the Garlic Lemon Butter sauce in a medium skillet.
Bring the sauce to a simmer, and add the fish skin-side up. Cover the pan. Cook for 12 minutes, carefully turning once after 6 minutes.
The recommended temperature for cooked fish is 140°-145°F.
Place a serving of mashed potatoes on each serving plate. Carefully lift a portion of the fish out of the skillet and place it on top of the potatoes. Pour the sauce over the fish and potatoes on each plate. Serve with peas or another green vegetable.
Baked Cod
2 servings
Ingredients
12 oz Cod fillet, cut into 2 equal pieces
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
Lemon Sauce
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced
Fish Coating
3 tablespoons all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
¼ teaspoon ground cumin
½ teaspoon salt
1/4 teas[oon black pepper
Directions
Preheat oven to 400 degrees F.
For the sauce
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl. Set aside. Do not add the garlic yet.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Heat 1 tablespoon olive oil in a medium oven-proof skillet over low heat.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Place the fish in the skillet, turn up the heat to medium, and sear the cod on each side to give it some color, but do not fully cook (about 2 minutes on each side).
Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the preheated oven until the fish flakes easily with a fork (8 minutes). Remove from the oven and sprinkle chopped parsley. Serve immediately.
Fresh spaghetti with Artichokes and Zucchini
4 servings
Ingredients
1 medium zucchini, diced
1/4 cup extra virgin olive oil
1 clove garlic, minced
½ cup grape tomatoes, halved
½ cup jarred marinated artichoke hearts, drained and sliced
12 oz fresh spaghetti pasta
Salt
1 tablespoon fresh parsley, chopped
1/2 cup Parmigiano Reggiano cheese, freshly grated
½ teaspoon coarse crushed black pepper
Directions
Season zucchini with salt. Drain in a colander for 30 minutes.
Cook pasta according to package directions. Drain. Add pasta to the skillet
Heat olive oil in an empty pasta pot.
Add zucchini and saute until tender, about 2 minutes.
Add artichokes and tomatoes and cook 2 minutes.
Add garlic and saute for 1 additional minute. Add cooked pasta and mix gently while heating pasta.
Add parsley and Parmigiano cheese and toss gently.. Serve.
4 servings
Ingredients
12 ounces fresh fettuccine pasta
2 tablespoons butter, divided
16 ounces bay scallops fresh or frozen
12 large shrimp, peeled and deveined
1 fresh red chili pepper, seeded and minced
1 shallot, minced
3 garlic cloves minced
1 tablespoon anchovy paste
1 teaspoon fresh oregano or fresh basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and pepper
Directions
Boil water in a large pot for pasta and cook the pasta for two minutes less than the package instructions for al dente.
Heat 1 tablespoon butter in a large, deep skillet and sear the shrimp for 2 minutes on each side. Remove to a bowl. Add the remaining butter, chili, shallots, and garlic, and saute for 2 minutes. Add the wine and cook for 2 minutes. Add the lemon juice and cook for 2 minutes.
Add the anchovy paste, oregano, articles hearts, and the tomatoes. Cook for 3 minutes. Add the bay scallops, reduce the heat to low, and cook at a simmer for 1 minute.
Add the shrimp back into the skillet along with the cooked pasta. Toss gently and heat the mixture for 2 minutes. serve in pasta bowels along with crusty Italian bread.
Salmon Cakes
Ingredient
1 lb salmon fillets
1/4 cup finely chopped onion plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 teaspoon mustard
1 teaspoon lemon juice
1/4 cup prepared ranch dressing
1 teaspoon chopped fresh thyme leaves, plus extra for poaching
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian seasoned bread crumbs, divided
Butter for cooking
Directions
Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.
Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.
Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.
Lemon Pasta With Peas
Ingredients
9 oz pkg fresh linguine pasta
Salt
Sauce
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons lemon juice
1 cup frozen and defrosted peas
1/2 grated Parmesan cheese
Directions
Cook the pasta in boiling salted water for 2 minutes. Drain.
Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.
Baked Cod with Lemon and Garlic Sauce
Ingredients
2 Cod fillets
1 tablespoon chopped fresh parsley leaves
Lemon Sauce
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced
Fish Coating
3 tablespoons s all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
1/2 teaspoon ground cumin
1:2 teaspoon salt
¼ teaspoon black pepper
Directions
Preheat the oven to 400 degrees F.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork, 8-10 minutes Remove from the heat and sprinkle with chopped parsley. Serve immediately.
Cannellini Beans
Ingredients
¼ cup chopped onion
1celery stalk, diced
1garlic clove, minced
¼ teaspoon dried thyme
2 tablespoon butter
Salt and pepper
15 oz can of cannelloni beans, drained
Directions
Saute the onion, celery, and garlic in the butter until the vegetables are tender, about 5 minutes. Add the beans, thyme, and salt and pepper to taste. Turn the heat down, cover the pan, and heat the mixture until hot.
Oven Baked Zucchini Sticks
Ingredients
1 medium zucchini, cut into 8 sticks
½ cup Italian seasoned breadcrumbs
Salt and pepper
2 tablespoon olive oil
¼ cup grated Parmesan cheese
Directions
Place the bread crumbs, cheese, and oil in a plastic bag. Shake well. Add the zucchini and shake gently until coated. Place the zucchini on a sheet pan covered with oiled foil. Bake at 400 degrees F until light brown, about 15 minutes.
Prosciutto-Wrapped HFish fillets with Lemon Herb Butter
Ingredients
Lemon Garlic Butter
1 stick unsalted butter softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
Zest of 1 small lemon
2 teaspoons lemon juice
2 cloves garlic minced
Salt to taste
Freshly ground black pepper to taste
Fish fillets
2 (6-8 ounce) white fish fillets such as haddock, halibut, cod, etc. fillets skin removed
1 jarred roasted red bell pepper, cut in half
4 slices of thinly sliced prosciutto
1 tablespoon olive oil
Directions
Combine the Lemon garlic butter ingredients in a small bowl.
Spread a piece of plastic wrap out on the counter or on a cutting board.
Place the butter in the center and roll it into a cylinder. Refrigerate until needed.
Season the fish with salt and black pepper.
Place a slice of roasted red pepper on each fillet.
Place 2 slices of prosciutto over each fillet and wrap around the fish.
Heat oil over medium-high heat in a nonstick skillet or saute pan.
Place the fish, top down in the skillet.
Reduce heat to medium. Cook for 4 minutes or until you can see the edges of the fish turn opaque.
Carefully turn the fish and continue cooking for another 3 minutes or until the fish is cooked through. Place the fish on serving plates
Add 4 tablespoons of the butter sauce to the skillet. Heat until melted. Pour the sauce over the fish fillets and serve with Basil Pesto spaghetti and sliced tomatoes.
Pan-Seared Chilean Sea BassWith Asparagus Tortellini Anr roasted carrots
Pan-Seared Chilean Sea Bass
2 servings
Ingredients
Juice of 1 lemon
2 (8-ounce) wild caught Chilean Sea Bass fillets skin removed
1/2 teaspoon coarse sea salt
1/2teaspoonlemon pepper
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 large garlic clove finely chopped
1 teaspoon chopped fresh thyme
¼ cup heavy cream
Directions
Coat fish in flour mixed with salt and lemon pepper. Heat a deep medium skillet and add the oil and 1 tablespoon of butter.
Cook until fish is browned and just opaque in the center, about 6 minutes per side, lowering heat if lemons and fish brown too quickly. Transfer fish to a platter and lemons to a serving plate.
Place the skillet over low heat and add garlic. Cook, stirring, for 1 minute. Stir in lemon juice and cook for 1 minute. Remove the skillet from the heat and swirl in butter and cream.
Asparagus Tortellini
Ingredients
Half a bunch of asparagus, trimmed and cut into 1-inch lengths
10 oz frozen mixed spinach and cheese tortellini, cooked al dente
Directions
Cook the asparagus the way you like them. I roasted them for the last 15 minutes during the time the carrots were roasting.
Combine the asparagus and cooked pasta. Add half of the creamy lemon sauce and mix well. Divide in half and place on individual dinner plates. Top with the cooked fish and pour the remaining sauce over the fish.
Roasted Carrots
Ingredients
3 large carrots, peeled
1 tablespoon of olive oil
Salt and pepper to taste
Directions
Heat the oven to 400 degrees F
Place the oil in a small baking dish
Cut eh carrots in half and then quarter each half. Place the cut carrots on the dish. Add salt and pepper. Add fresh herbs, if you like them with carrots. I use rosemary. Mix well. Roast for 30 minutes.
Chicken Cordon Bleu
2 servings
Ingredients
4 slicesSwiss, Gruyère or Italian Fontina cheese or a combination
2 slices deli ham
2 teaspoons
Freshly ground pepper to taste
2 boneless, skinless chicken breast cutlets
1 egg
¼ cup All-purpose flour
1/2 cup plain dry breadcrumbs
2 tablespoons butter
Directions
Preheat oven to 425°F.
Pound chicken cutlets thin.
Place a slice of cheese, a folded slice of ham, and another slice of cheese on one half of the cutlet, fold the other side of the cutlet over the filling.
Press the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg with a teaspoon of water in a medium bowl. Place breadcrumbs and flour in separate shallow dishes. Hold each chicken breast half together and dip in flour, egg then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in an ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned side up, on the prepared baking sheet. Bake, until the chicken is no longer pink in the center or until an instant-read thermometer, registers 165°F, about 20 minutes.
Broccoli with Quick Lemon Sauce
Ingredients For two servings
1 large stalk of raw broccoli florets, rinsed well
2 tablespoons olive oil
Salt and Pepper to taste
Sauce
2 tablespoons lemon juice
1 garlic clove, grated
4 tablespoons room temperature butter
Freshly ground pepper to taste
Directions
For the sauce
Place the sauce ingredients in a small microwave bowl. Heat the sauce on high until the butter melts. About 2 minutes. Stir well and set aside.
For the broccoli
Preheat oven to 425 F.
Cut the stalk into 4 pieces. Place in a plastic bag with the oil and seasonings.
Place the broccoli on a foil-lined sheet pan large enough to hold them all in a single. Bake until tender for about 15 minutes, Place the broccoli on a serving plate and pour the lemon sauce over the broccoli.
Oven Roasted Potato Wedges
2 servings
Ingredients
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 large russet potato, scrubbed and cut into eighths
Directions
Preheat an oven to 425 degrees F (220 degrees C).
Place olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Potato Filled Cabbage Rolls
Ingredients
Cabbage
8 large savoy cabbage leaves
1 carrot shredded
½ cup water
Potato Filling:
4 cups plain mashed potatoes
1 onion finely chopped
2 eggs
4 tablespoon butter melted
1 teaspoons salt
Directions
I like to remove the large cabbage leaves, put them in a zip; ock freezer bag, and place the package in the freezer until you are ready to make the cabbage rolls. Defrost the leaves overnight in the refrigerator. Place on kitchen towels.
Or
Remove the core from the cabbage head, Add the cabbage to a pot of boiling water, core down, and cook for 10 minutes. Carefully remove the number of leaves you want for the stuffed cabbage. Place them on a kitchen towel. Reserve the remaining cabbage for another dish.
Combine the potatoes with the eggs, onion, salt, and melted butter and set aside.
To stuff the cabbage leaves:
Remove the top of the stem with kitchen scissors. Place ½ cup of the filling onto the bottom part and roll folding in the sides.
Place the rolls in a greased baking dish just large enough to fit the rolls. Pour ½ cup water into the dish.
Sprinkle the shredded carrot over the cabbage rolls. Bake in a preheated 350-degree oven for 2 hours. 4 servings
Serve with
Pork Chop Piccata
Ingredients
4 thin pork chops
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons Capers, drained
1 lemon, juiced
2 tablespoons finely chopped parsley
Directions
Season the pork with salt and pepper. Place the flour in a wide dish and coat the pork chops.
In a skillet, melt the butter on medium. Add the pork and cook for 5 min. per side, until browned.
Add the lemon juice and capers to the skillet. Being to a boil. Remove from the heat. Garnish with parsley and serve. 4 s34vings
Italian Style Sea Bass
Ingredients
12 oz Chilean sea bass, cut into 2 portions
1 fresh lemon squeezed
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 pats butter
Salt, pepper to taste
1 tablespoon each fresh parsley, basil, minced
1/4 cup or more of Italian flavored bread crumbs
Directions
Oil a baking pan large enough to hold the fish.
Preheat the oven to 400 degrees F
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the dill, salt, pepper, parsley, basil, and garlic together.
Drizzle over each piece of fish, reserving some for the top.
Top each fillet with Italian bread crumbs and a pat of butter…
Bake in a preheated oven for around 20 minutes.
Baked Tomato Slices
Ingredients
1 large beefsteak tomato
2 ¼ inch thick slices of fresh mozzarella cheese
Several fresh basil leaves
Olive oil
Directions
Cut the tomato in half horizontally. Place them I cut the dude up in a small baking dish.
Top with mozzarella and basil. Drizzle with oil.
Place in the oven for the last 5 minutes of the fish’s baking time.
Italian Style Rice And Peas
Ingredients
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Directions
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
