Restaurants›Rodney's Oyster House Calgary›Black Cod Recipe

Black Cod Recipe

Inspired by Rodney's Oyster House Calgary
Time1h
Serves4

Butter roasted, sundried tomatoes, caramelized onions, roasted potatoes, broccolini, green goddess dressing, fresh radish, herbs

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Ingredients

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Fish

Vegetables

Dressing

Herbs

Method

Preparation

1

Prepare the vegetables

Peel and chop the potatoes into cubes. Slice the onions and chop the sundried tomatoes. Trim the broccolini.

2

Caramelize the onions

In a skillet, melt 2 tablespoons of butter over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.

3

Roast the potatoes

Preheat the oven to 400°F (200°C). Toss the cubed potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

4

Blanch the broccolini

In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green. Drain and set aside.

Cooking the fish

5

Butter roast the black cod

In a large oven-safe skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Season the black cod fillets with salt and pepper. Sear the fillets skin-side down for 3-4 minutes until the skin is crispy. Flip the fillets and transfer the skillet to the oven. Roast for an additional 8-10 minutes, until the fish is cooked through and flakes easily.

Assembly

6

Plate the dish

On a plate, arrange the roasted potatoes, caramelized onions, and blanched broccolini. Place the black cod on top and drizzle with green goddess dressing. Garnish with fresh radish slices and herbs.