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Roasted Black Cod with Tomato and Artichoke Confit

Roasted Black Cod with Tomato and Artichoke Confit

This roasted black cod recipe is elegant, simple and flavorful, and can easily be multiplied to serve any number of people. The slow roasted artichokes and tomatoes add bright flavor to the buttery fish and a hit of spice from dried chili threads is the perfect accent.


Ingredients
15
artichoke bottoms or hearts
2
to 3 drops fresh lemon juice
20
cherry tomatoes
1
bunch fresh thyme
1
tablespoon
cultured butter, melted
1
tablespoon
clarified butter
4
6-ounce thick cut pieces black cod loin
*
Dried chili threads
*
kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350F. Put the artichoke hearts in a deep sided pot. Cover with cold water and add a bit of salt and a few drops of lemon juice. Bring to a boil and then simmer for 5 minutes. Drain well.
Transfer the drained artichokes to a deep baking dish and add the tomatoes, some thyme (reserve a few sprigs for the fish) and salt. Top with the cultured butter.
Cover the dish and roast for approximately 20 minutes. Increase the heat to 400F.
Heat the clarified butter in a large nonstick skillet over medium-high heat. Quickly sear the cod, about 1 minute per side.
Transfer the fish to a nonstick baking dish and pour over the remaining butter and pan juices from the skillet; season with salt and pepper. Top with the remaining few sprigs of thyme.
Roast in oven for 10 minutes.
Serve the fish with the tomato and artichoke confit. Top with a web of chili threads.

The base number of servings for this recipe is 4
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