
Black Cod with Pine Nuts, Oven Roasted
Tomatoes & Olives
Ingredients:
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2 (6 oz each) Toppits Black Cod Portions Skin-On
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3 cups grape or cherry tomatoes, halved
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2 tbsp. extra-virgin olive oil
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1/2 cup pitted, halved Niçoise olives
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2 tsp. chopped fresh oregano
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2 tsp. chopped fresh tarragon
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2/3 cup pine nuts, toasted
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Kosher salt and freshly ground black pepper, to taste
Directions:
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Preheat oven to 355ºF (180°C).
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Place the tomatoes, 1 tablespoon of oil, salt and pepper in a baking dish and toss to coat. Roast for 10−12 minutes or until the tomatoes are soft.
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Heat 1 tablespoon of oil in a 12-inch oven-proof skillet over medium-high heat. Sear the black cod skin side down for 2 minutes until skin is crispy. Finish in oven for another 5 -8 minutes, until fish is cooked but not dry.
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Meanwhile, toss the tomatoes with the pan juices, and olives together with salt and pepper. Stir in the oregano and tarragon.
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Transfer the fish to 2 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper.
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To make arugula couscous, cook couscous according to package directions. Add fresh or frozen peas and a handful of baby arugula and toss with olive oil and lemon juice. Season with salt and pepper to taste.
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Serve black cod skin side up with fresh pea and arugula couscous. Spoon the sauce over the fish.