Black Cod Recipe

Season and rest

Pat black cod fillets dry with paper towel. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10–15 minutes while other components are started.

Cook fillets

Heat 2 tablespoons olive oil in a large nonstick or stainless skillet over medium-high heat until shimmering. Place fillets skin-side down, gently pressing with a spatula for 20 seconds to ensure even contact. Sear skin-side for 4–5 minutes until skin is crisp and golden. Reduce heat to medium-low, add 1 tablespoon butter and 1 tablespoon lemon juice to the pan, spooning the melted butter over the tops as they finish cooking for 2–3 minutes more (internal temp should be about 130–135°F for tender, flaky fish). Remove fish to a warm plate and rest 2 minutes.

Render bacon

In a large skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the skillet (reserve cooked bacon).

Crisp sprouts

Add 1 tablespoon olive oil to the bacon fat in the skillet if needed and increase heat to medium-high. Add halved Brussels sprouts cut-side down and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook undisturbed for 4–5 minutes until a deep brown crust forms, then toss and cook 2–3 more minutes until tender-crisp. Stir cooked bacon back in to combine. Keep warm.

Prepare potatoes

Using a box grater or mandoline, shred Yukon Gold potatoes coarsely. Place shredded potatoes in a kitchen towel and squeeze to remove as much moisture as possible (this helps them crisp). Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper and toss with 1 tablespoon melted butter.

Fry to haystacks

Heat 1 cup vegetable oil in a heavy skillet over medium-high until shimmering (approx. 350°F). Add small nests of shredded potato (do not overcrowd) and press slightly. Fry 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F) while finishing the dish.

Whisk together 2 teaspoons stone-ground mustard, 1 tablespoon white wine vinegar and 1 teaspoon honey in a small bowl. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Taste and adjust acidity or sweetness as needed. Set aside.

Cook fruit

In a small saucepan over medium heat, combine 1 cup blackberries, 1/4 cup sugar, 2 tablespoons red wine vinegar and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the berries break down and the mixture reduces and thickens slightly, about 8–10 minutes.

Finish and strain

If you prefer a smooth gastrique, pass the mixture through a fine mesh sieve, pressing to extract the liquid and discarding seeds. Return to the saucepan and reduce over low heat to a spoon-coating consistency, about 3–5 more minutes. Off heat, whisk in 1 teaspoon unsalted butter (optional) and 1/8 teaspoon salt to round the flavor. Keep warm or reheat gently before plating.

Arrange a small nest of haystack potatoes on each plate. Place a portion of crispy Brussels sprouts and bacon beside the potatoes. Spoon about 1 tablespoon of the stone-ground mustard vinaigrette lightly over the sprouts (not over the fish to preserve sear). Set a black cod fillet on the plate, skin-side up if you like the crisp texture visible.

Drizzle 1–2 tablespoons of the warm blackberry gastrique in a swoosh on the plate or dot around the fish (adjust to taste). Garnish with microgreens or chopped parsley and serve with a lemon wedge on the side.