Black
Cod With Roasted Sweet &
Sour Onions
- 6 6-oz
black cod fillets, skin on
- 1/2 cup
good quality sweet
sherry
- 1/4 cup
plus 1 Tbsp olive oil
- 1 cup (2
sticks) unsalted butter,
at room temperature
- 1 garlic
clove, crushed
- 1/4 cup
panko (Japanese
breadcrumbs)
- 2 Tbsp
Pimenton de La Vera (or
paprika)
- Coarse
salt, black pepper to
taste
Make
three 1/4" deep, 2"
long cuts in the skin of each
fillet. Arrange fillets in
a single layer, skin side up, in
a 15X10 baking dish. Pour
sherry and 1/4 cup of olive oil
over the fish, and sprinkle with
pepper. Cover and
refrigerate at least 4 hours,
turning occasionally.
Preheat oven to 425F.
Combine butter and garlic in a
medium saucepan. Cook over
medium heat until butter melts
and garlic begins to brown
(approx 3 mins). Add lemon
juice, remove from heat and stir
in pimenton. Season sauce
with salt and pepper to
taste. Cover to keep
warm. Remove fish from
marinade and drain.
Sprinkle fish with coarse salt.
Add remaining olive oil to an
oven safe dish and place fillets
skin side down. Roast
fillets in oven until fish is
just opaque in the centre, about
20 mins.
Spoon
roasted onions onto 6
plates. Top with cod fillet
and serve with sauce.
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