Black cod with pine nuts, oven roasted tomatoes and olives

Black Cod with Pine Nuts, Oven Roasted

Tomatoes & Olives



  • 2 (6 oz each) Toppits Black Cod Portions Skin-On

  • 3 cups grape or cherry tomatoes, halved

  • 2 tbsp. extra-virgin olive oil

  • 1/2 cup pitted, halved Niçoise olives

  • 2 tsp. chopped fresh oregano

  • 2 tsp. chopped fresh tarragon

  • 2/3 cup pine nuts, toasted

  • Kosher salt and freshly ground black pepper, to taste



  1. Preheat oven to 355ºF (180°C). 

  2. 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. 

  3. 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. 

  4. Meanwhile, toss the tomatoes with the pan juices, and olives together with salt and pepper. Stir in the oregano and tarragon. 

  5. Transfer the fish to 2 shallow bowls.  Add the pine nuts to the sauce and season to taste with salt and pepper. 

  6. 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. 

  7. Serve black cod skin side up with fresh pea and arugula couscous. Spoon the sauce over the fish.