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Black Cod with Potato “Scales” picture

Black Cod with Potato “Scales”

Black cod, also called sablefish, is mild, buttery and loaded with good Omega-3 fatty acids. This recipe is all about presentation, and the combination of flavors make this a favorite for dinner parties.

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3

Ingredients

  • 8 tablespoons (4 ounces) unsalted butter
  • 2 large russet potatoes
  • 1 to 1 1/2 pounds black cod (sablefish), halibut or tilapia fillets, skin and bones removed
  • 2 tablespoons extra virgin olive oil
  • For the sauteed spinach:
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 5 ounces baby spinach, washed
  • For the pine nut relish:
  • 1/3 cup pine nuts
  • 2 tablespoons very finely chopped celery
  • 2 teaspoons very finely chopped shallot
  • 1 teaspoon finely chopped parsley
  • 2 tablespoons extra virgin olive oil

Serves 4

  1. Melt the butter in a small saucepan and reserve.
  2. Peel the potatoes and then slice lengthwise on a mandoline into 1/16-inch thick slices.   Working in batches, stack 3 to 4 potato slices and cut out rounds with a 1/2-inch round cookie cutter.  Place potato rounds in the melted butter and toss to coat each piece well.
  3. Cut the fish into serving portions and season both sides of each piece with salt and pepper, and then transfer to a tray with the flattest side of each fillet facing up.
  4. Lay the potato slices on top of the fillets in an overlapping pattern to simulate fish scales.  Be sure to cover the entire top surface of the fish.  Drizzle the remaining butter over the potato scales and refrigerate the fish for one hour or until the butter is firm.
  5. Meanwhile, make the pine nut relish.  Toast the pine nuts by placing them in a small fry pan and heating them over medium heat.  As they start to warm, toss them a few times to make sure they toast evenly.  Remove them from the heat just as they start to brown. When cool, combine the pine nuts with all other relish ingredients and set aside until ready to serve.
  6. Turn the oven to a low setting and place a platter or baking tray in the oven to warm.
  7. Make the sautéed spinach by combining the olive oil and red wine vinegar in a large saucepan.  Heat over medium heat until hot, and then add the spinach and cook, stirring, just until wilted, about 2 minutes.  Taste and season with salt and pepper as desired.  Set aside.
  8. Heat the 2 tablespoons of olive oil for the fish in a large nonstick skillet over medium high heat until hot.  Add two of the fish fillets, potato side down.  Use a long spatula to press down on each fillet to make sure they lay flat.  Cook until the potatoes are brown and crisp, about 5 minutes.  Carefully turn the fillets over and cook on the other side just until the fish is cooked through, about 1 to 2 minutes more.  Transfer to the warm platter or tray and keep warm while cooking the remaining fillets.
  9. To serve, place a small mound of spinach on each plate.  Top this with a fish fillet and dot the pine nut relish around the plate.  Serve immediately.