Black Cod Recipe
with crispy skin, served with squid and chickpeas, with some fennel for brightness
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Ingredients
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Black Cod
Squid and Chickpeas
Fennel Salad
Method
Preparing Black Cod
- 1
- 2
Cook the Cod
Preheat the oven to 400°F (200°C). Heat a non-stick skillet over medium-high heat. Place the marinated cod skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Transfer the skillet to the preheated oven and bake for an additional 7-10 minutes until the fish is cooked through.
Preparing Squid and Chickpeas
- 3
Sauté Squid
In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the sliced squid, smoked paprika, and salt, and cook for 3-4 minutes until the squid is opaque and tender. Stir in the chickpeas and heat through for an additional 2 minutes.
Preparing Fennel Salad
- 4
Plating
- 5
Serve the Dish
On a plate, place the crispy black cod fillet. Add a generous portion of the squid and chickpeas beside it. Finish with a scoop of the fennel salad on the side, and drizzle with extra olive oil if desired.