We bought fish from a company called Sea Bear. They ship directly to your house (or where ever). So we thought we would try Black Cod. I have never cooked black cod but have had it out at a restaurant some time or another. I found this recipe on the Internet (Wrightfood) and thought I would give it a try. In the original recipe it calls for capers, I usually have them in my kitchen as a staple but for some reason my disappeared and was not replaced. So instead of running to the store just for capers I decided to make the sauce a lemon butter sauce with a splash of white wine.
Here is the recipe:
Black Cod with Lemon Butter Wine Sauce
Black Cod filets, skin on cut into 2 pieces
pinch of finely chopped thyme
juice of half a lemon
splash of wine (I am using a Viognier, which we are also drinking with dinner from King Family Vineyards)
3 tablespoons of butter
Take the fish out of the refrigerator, pour some olive oil over the fish and let sit for 15 minutes or so until the fish reaches room temperature (or it no longer feels cold). Preheat oven to 275 degrees Fahrenheit. Take the fish and place on a parchment paper lined baking dish. Sprinkle with a little sea salt, place in oven and bake for 20 minutes (depends on how thick the pieces area) or until fish flakes with a fork.
For the Sauce: Melt about 2 tablespoons butter in a small saucepan. When the butter has melted add the lemon juice and then whisk in a splash of wine, off the heat add 1 more tablespoon of butter and thyme, whisk until smooth. Serve over fish.
1 tablespoon butter
1 teaspoon honey
Peel carrots, cut off top and bottom of carrot. Slice in half and in half again. You want the carrots to all be roughly the same size when cut so that they take about the same amount of time to cook. Add the carrots to a skillet along with the butter and honey. Add enough water to just cover the carrots. Boil over high heat and then reduce to a strong simmer. Stir carrots from time to time. When the liquid begins to thicken and reduce, remove from heat. Add parsley and toss.
1/4 cup lemon juice
1/4 teaspoon coarse black pepper
1 teaspoon Dijon mustard
1 to 2 teaspoons sugar
2 pressed garlic cloves
1/4 cup Romano or Parmesan cheese
1 cup vegetable oil or extra virgin olive oil
Add just enough dressing to coat romaine lettuce but not too much. Sprinkle each salad with fresh grated Parmesan cheese and fresh ground pepper.