Black Roasted Cod With Sea Beans And Oysters
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Black Pepper1 tbsp
Olive Oil1 cup
Shallot (finely chopped)1 cup
Unsalted Butter4 tsps
Lemon Juice (fresh)Directions:
1
Put oven rack in middle position and preheat oven to 450°F
2
Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander
3
Quickly transfer to a bowl of ice and cold water to stop cooking
4
Drain, then pat dry with paper towels
5
Drain oysters in a sieve set over a bowl and reserve their liquor
6
Pat fish dry and sprinkle with salt and pepper
7
Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes
8
Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes
9
While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes
10
Add lemon juice and oyster liquor and bring to a simmer over moderate heat
11
Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes
12
Remove from heat
13
Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish
14
Discard fat from 12-inch skillet and add oyster cooking liquid
15
Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated
16
Spoon sauce over seafood and serve immediately
17
Put oven rack in middle position and preheat oven to 450°F
18
Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander
19
Quickly transfer to a bowl of ice and cold water to stop cooking
20
Drain, then pat dry with paper towels
21
Drain oysters in a sieve set over a bowl and reserve their liquor
22
Pat fish dry and sprinkle with salt and pepper
23
Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes
24
Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes
25
While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes
26
Add lemon juice and oyster liquor and bring to a simmer over moderate heat
27
Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes
28
Remove from heat
29
Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish
30
Discard fat from 12-inch skillet and add oyster cooking liquid
31
Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated
32
Spoon sauce over seafood and serve immediately