Best Slow Roasted Black Cod With Red Chermoula Recipes

Slow-Roasted Black Cod with Red Chermoula image

Yield 4 Servings

Number Of Ingredients 13

1/4 bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
1/4 cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
1/4 teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1 1/2 pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt, freshly ground pepper

Steps:

Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

Crisp Black Cod with Skordalia and Roasted Beets image

Provided by Martha Stewart

Number Of Ingredients 13

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 garlic cloves, unpeeled
1/4 cup white-wine vinegar
1/2 cup safflower oil
1/4 cup club soda
Coarse salt
3 bunches (1 pound) mixed baby beets, scrubbed well and trimmed, beet greens reserved and roughly chopped
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 black cod fillets (6 ounces each), skinned
Fresh dill, for garnish

Steps:

Make the skordalia: Bring potatoes and garlic to a boil in a medium pot of salted water. Reduce heat, and simmer 10 minutes. Drain, and let cool.
Peel garlic, and mash with potatoes. Pulse potatoes and vinegar in a food processor. Working quickly, add safflower oil in a steady stream, then club soda. Transfer to a bowl, and season with salt. Cover, and refrigerate.
Make the beets: Bring beets to a boil in a small pot of salted water. Reduce heat, and simmer until tender, about 25 minutes. Drain, let cool, peel, and cut into quarters. Heat olive oil in large saute pan over medium heat. Add garlic; cook until golden, about 2 minutes. Add beet greens, and cook, stirring, until wilted, about 3 minutes. Stir in beets. Season with salt and pepper.
Make the cod: Preheat oven to 375 degrees. Heat olive oil in an ovenproof skillet over high heat. Cook cod on 1 side until bottom is golden brown, about 5 minutes. Transfer skillet to oven, and roast until fish is opaque, 5 minutes. Serve, crisp side up, with skordalia, beets, and greens. Garnish with dill.