Black Cod With Roasted Sweet-And-Sour Onions
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
64
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)Directions:
1
Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet
2
Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish
3
Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper
4
Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally
5
Preheat oven to 425°F
6
Combine butter and garlic in heavy medium saucepan
7
Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally
8
Discard garlic clove
9
Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes
10
Add lemon juice; remove from heat
11
Stir in pimentón
12
Season sauce to taste with salt and pepper
13
Cover to keep warm while preparing fish
14
Remove fish from marinade and drain
15
Sprinkle fish with coarse salt
16
Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat
17
Add fish fillets, skin side down, and cook until lightly browned, about 1 minute
18
Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes
19
Spoon Roasted Sweet-and-Sour Onions into center of 6 plates
20
Top each serving with 1 fish fillet
21
Spoon sauce over and serve
22
Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet
23
Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish
24
Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper
25
Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally
26
Preheat oven to 425°F
27
Combine butter and garlic in heavy medium saucepan
28
Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally
29
Discard garlic clove
30
Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes
31
Add lemon juice; remove from heat
32
Stir in pimentón
33
Season sauce to taste with salt and pepper
34
Cover to keep warm while preparing fish
35
Remove fish from marinade and drain
36
Sprinkle fish with coarse salt
37
Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat
38
Add fish fillets, skin side down, and cook until lightly browned, about 1 minute
39
Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes
40
Spoon Roasted Sweet-and-Sour Onions into center of 6 plates
41
Top each serving with 1 fish fillet
42
Spoon sauce over and serve
43
*Available in the Asian foods section of some supermarkets and at Asian markets
44
**Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda
45
Com)
46
*Available in the Asian foods section of some supermarkets and at Asian markets
47
**Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda
48
Com)