Pan Roasted Black Cod Recipe

Cooking Instructions

1. 1

   Prepare the Dashi

   In a pot, combine smoked dashi stock and bring to a simmer. Allow it to infuse for about 10 minutes, then strain and set aside.

2. 2

   Roast the Sunchokes

   Peel and slice the sunchokes. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sunchokes, season with salt and pepper, and sauté until golden and tender, about 8-10 minutes. Remove from heat and set aside.

3. 3

   Prepare the Apple Mustard

   Finely dice the Granny Smith apple. In a bowl, mix the diced apple with Dijon mustard. Adjust seasoning with salt and pepper. Set aside.

4. 4

   Cook the Black Cod

   In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the black cod fillets with salt and pepper. Once the oil is hot, add the fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes or until cooked through.

5. 5

   Prepare the Tardivo

   While the fish is cooking, wash and dry the tardivo leaves. Toss them lightly in olive oil, salt, and pepper.

6. 6

   Plating

   On a plate, create a bed of the sautéed sunchokes. Place the black cod fillet on top, drizzle with the smoked dashi, and add a dollop of the apple mustard. Garnish with seasoned tardivo leaves and segments of grapefruit.