Sun 17 Nov 2013
Black cod, also known as sable fish, is a sustainable, cold-water fish caught near British Columbia and Alaska. It is mild and delicious. If you can’t find it, try halibut. This Mediterranean-inspired recipe from the Autumn 2013 issue of the LCBO’s Food and Drink magazine tops the roasted fish with a vinaigrette made from cherry tomatoes, black olives, balsamic vinegar and basil. This company-worthy fish dish is great with rapini and roasted potatoes.
Avoiding Additives and Preservatives
Smoked paprika may contain colour or anti-caking agents. Read the label on the olives to make sure they don’t contain preservatives. Use a balsamic vinegar with only naturally occurring sulfites.
1 fillet (1½ lb/750 g) black cod or 4 individual pieces, about 6 oz (175 g) each
Salt, pepper and sweet smoked paprika
1 tsp (5 ml) fresh thyme leaves
¼ cup (60 ml) olive oil
¼ tsp (1 ml) chili flakes
1 cup (250 ml) cherry tomatoes, halved
2 tbsp (30 ml) slivered pitted niçoise or Kalamata olives
2 tsp (10 ml) balsamic vinegar
2 tbsp (30 ml) slivered basil
1 large bunch rapini
1 large clove garlic, thinly sliced
⅓ cup (80 ml) water
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper. Place fish on parchment and season with salt, pepper and paprika. Sprinkle with thyme leaves. Drizzle with 1 tsp (5 ml) oil. Roast in preheated oven, until a knife inserted in centre of fish is hot, 18 to 20 minutes (cooking time will be reduced if using individual pieces).
Meanwhile, heat 2 tbsp (30 ml) oil in a medium nonstick frying pan over medium-high heat. Add chili flakes and tomatoes. Cook, stirring, just until tomatoes begin to shrivel. Add olives and balsamic vinegar. Stir until olives are hot. Turn off heat if fish is not yet cooked. Just before serving, reheat tomato mixture and stir in basil.
While fish is cooking, trim tough ends from rapini and set aside. Heat remaining oil in a large frying pan over medium heat. Add garlic and cook until golden. Add rapini and ⅓ cup (80 ml) water. Simmer, covered, stirring halfway through, until rapini is more tender, about 5 minutes. Increase heat and sauté, uncovered, a few minutes until any water remaining evaporates. Season with salt and pepper.
To serve, divide rapini between 4 dinner plates. Divide fish into 4 portions, leaving skin on tray. Place fish on rapini, then spoon tomato mixture overtop fish. Serves 4.
From the Autumn 2013 issue of Food and Drink