Rock Cod Recipe

Prepare and season

Pat rock cod fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each fillet with the 1/2 cup flour, shaking off excess.

Pan-sear

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add fillets (work in batches if needed) and sear 3–4 minutes without moving until a golden crust forms. Flip, add 2 tablespoons butter to the pan, tilt the pan and spoon the melted butter over the fish for another 2–3 minutes, or until fish flakes easily with a fork and internal temperature reaches about 60°C/140°F. Transfer to a warm plate and squeeze half the lemon over the fillets.

If pan becomes crowded or fish is thicker than 1" you can finish in a 180°C/350°F oven for 4–6 minutes after searing to ensure even doneness.

Cook squash

Place kabocha cubes and 1/2 cup water or stock in a medium saucepan. Bring to a simmer over medium heat, cover, and cook 12–15 minutes until very tender when pierced with a fork. Drain any excess liquid, reserving a little cooking liquid if needed.

Blend to purée

Transfer hot squash to a blender or use an immersion blender. Add 2 tablespoons butter, 2 tablespoons heavy cream, 1/4 tsp nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Purée until smooth, adding 1–2 tablespoons reserved cooking liquid if needed to reach a silky consistency. Taste and adjust seasoning.

Keep warm over very low heat or in a low oven (warm setting) while finishing other components.

Prepare dressing and toss

In a small bowl whisk together 1 tablespoon red wine vinegar, 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, 1/2 teaspoon anchovy paste (if using), 1/2 tablespoon lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss the julienned puntarelle with the dressing just before plating so the leaves remain crisp.

Toast pepitas

Preheat a small dry skillet over medium heat. Add 1/2 cup pepitas and 1 teaspoon olive oil; cook, stirring frequently, for 3–5 minutes until the seeds are fragrant and begin to pop. Stir in 1/4 tsp smoked paprika and 1/4 tsp kosher salt, cook 30 seconds more. Remove to a plate to cool — they will crisp further as they cool.

Assemble the plate

Spoon a generous dollop (about 1/2 cup) of warm kabocha purée in the center of each plate and spread slightly with the back of a spoon. Place a seared rock cod fillet on top or slightly offset. Arrange a small nest (about 1/3 cup) of dressed puntarelle to the side of the fish. Scatter 1–2 tablespoons toasted pepitas over the puntarelle and a few on the purée for texture. Drizzle 1 teaspoon finishing olive oil over the fish and add microgreens or chopped parsley for color. Finish with a light squeeze of the remaining lemon half over the fish if desired.

Serve immediately while fish and purée are warm so textures contrast with the crisp puntarelle and pepitas.