This dish is a beautiful way to deliver an edible rose of love. The black cod is pan seared, served over a bed of garlic infused tomatoes, kalamata olives, sauteed leeks, garnished with a roasted artichoke heart and topped with toasted pine nuts. Just divine!
Black Cod
- 2 – 4 cod fillets, you can use black cod (preferred) any type of cod or fresh mild white fish, at least 1″ thick
- 3 tbsp grapeseed oil
- 1/4 cup of flour, with a dash of salt and pepper
Sauteed Vegetables
- 1 cup of leeks, sliced in circular 1/4″ rings, thoroughly washed and drained
- 1/2 cup of cherry tomatoes, cut in half
- 1/4 cup of pitted Kalamata olives sliced in half lengthwise
- 3 cloves of garlic, thinly sliced
- 1 tbsp olive oil
- garnish – 1 artichoke heart per dish (can be bought from specialty food stores)
- Toasted pine nuts
*I don’t use salt or pepper for this dish as the olives are a bit salty
Prepare the Vegetables
Starting with the vegetables, add 1 tbsp of olive oil to a skillet and heat over high heat, when the oil is hot, turn to medium high and add the leeks; saute for about 5 minutes. Next add the olives and tomatoes. Saute over low heat for 4-5 minutes. Make a space in the center of the skillet and add garlic slices. After a few minutes, mix together with all vegetables, and add artichoke hearts in the center to warm. Keep skillet warm over super low heat while preparing the rest of the meal.
Prepare the Cilantro Sauce
- 1 cup of chopped fresh cilantro, about 1 full bunch, rinsed
- 1/4 cup of grapeseed oil or virgin olive oil, more as needed
- 1/4 tsp lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 clove of garlic
- salt to taste
Blanch the cilantro for 10 seconds in boiling water, drain. Place all ingredients in a blender. Puree until smooth. Set Aside.
Cooking the fish.
Add a dash of salt and pepper to flour and mix together. Dust the fish with flour and coat all sides, top and bottom. Add grapeseed oil to a separate cast iron skillet using high heat to get the pan nice and hot. Place the fish in the center of the skillet, skin side down if there is skin on the fish. Lower the heat to medium and pan saute the fish slightly pressing the fish down into the pan. Shake the fish while cooking so it does not stick to the pan. Add 1 tablespoon of the Cilantro Sauce on top of the fish and turn over to cook. Cook for about 3 minutes per side, until the fish opaque and flaky. Remove the fish and cover to keep warm.
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Toasted Pine Nuts
Just before serving, in a hot frying pan, dry and clean (no oil or butter) quickly toast pine nuts (just to warm and soften). This will bring out the flavor. Be sure to do this quickly as they tend to brown/blacken pretty fast
Plating the dish
Place a mound of the sauteed tomatoes, olives and leeks in a dish, top with a piece of fish. Drizzle some of the cilantro puree on top of the cod. Place a roasted artichoke in the center of the fish and fan out to make the artichoke look like a rose. Garnish with toasted pine nuts. Pure magic!
Suggested Side Dish: Serve roasted potatoes in a separate dish.
