This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Tomato Topping:
Black Cod:

Directions

Instructions Checklist
  • Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.

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  • Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.

  • Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.

  • Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.

  • Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

Cook's Note:

We found that we do not use all the tomato topping, so we use the leftover topping as a simple, but good salad dressing.

Nutrition Facts

430 calories; protein 23.6g 47% DV; carbohydrates 8.5g 3% DV; fat 33.2g 51% DV; cholesterol 79.7mg 27% DV; sodium 614.5mg 25% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2016
wonderful, I will make it again. It was so tender and the tomato mixture very flavorful. As another reviewer commented, I started it skin side up then flipped it to finish Read More
(3)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/16/2016
wonderful, I will make it again. It was so tender and the tomato mixture very flavorful. As another reviewer commented, I started it skin side up then flipped it to finish Read More
(3)
Rating: 5 stars
10/07/2018
This was loved by all even though I made substitutions for food allergies and preferences. This was flexible enough to allow for it. This will definitely make a return to our table. I list the substitutions made to encourage anyone else to try this recipe even if you don't have everything in your cupboard or for food allergies etc. The Tomato Topping actually became a carrot and beet mixture (both from canned and then roughly smashed). The Pinot Gris became Pinot Noir (the only wine we had). The fresh minced red onion got roasted (we don't like raw onion). The cod became pollock and my husband noted the pollock had a nice texture to it. He couldn t tell it had wine in the topping - and he didn't recognize the mostly carrot base - thinking the topping was made from tomatoes. Anyone would love this dish who loves a quick dish with a combination of veggies and white fish. Thanks for sharing! Read More
(1)
Rating: 5 stars
05/18/2020
Fresh recipe, which allows the taste of cod to come through. The dish is appealing both by taste and visually. Read More
(1)
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Rating: 5 stars
01/24/2018
So easy, cheap, healthy, and delicious! Only change I made was using olive oil instead of butter (healthier) and pecorino instead of parm (that's what i had). Perfect addition to our Mediterranean Diet rotation. I bet this would be great with salmon too. Read More
(1)
Rating: 5 stars
03/31/2019
Very good Read More
(1)
Rating: 5 stars
05/25/2016
The fish melted in my mouth-- it was delicious! I loved the flavor of the fresh basil, tomatoes, garlic, parmesan, and the black cod... excellent! I only had grated parmesan on hand, and it tasted "grate" haha (next time I will use shredded). The only change we would make is to put in a bit less of the raw red onion, as it carried a pretty strong flavor. Also, I think there was a misprint in the recipe... it should start out with the fish going in the oven skin-side UP, not DOWN. Then flip the fish over part-way through the baking process and add the mustard-butter sauce, then back in the oven skin-side DOWN. Overall, a definite keeper recipe! Read More
(1)
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Rating: 5 stars
05/20/2020
Gourmet, Light and fresh taste! Substituted mustard powder for Dijon mustard since I did not have any. Read More
(1)
Rating: 5 stars
05/09/2017
Delicious! I didn't have any lettuce on hand so I served the tomato mixture on the side. I also added more basil. I think next time I may try substituting coconut oil for the butter to make it healthier but still keep some of the butter for flavor. Excellent recipe! Thanks for sharing! Read More
Rating: 5 stars
11/21/2018
Perfect fish dish! I did my own tweaking too not because I thought it won't be good but because I wanted everything to be warm:) and we loved loved loved this dish!! I added the tomatoes and the parm during the broiling period- I broiled the fish for 5 min too as the fish was quite thick... Read More