Ingredients
Pan-roasted black cod with shatteringly crisp skin, set against sweet earthiness of beet purée, bright lemon, and delicate saffron.
Base recipe = 1 serving.
- 8 oz black cod fillet, skin on
- 1 1-inch thick ring of green zucchini
- 2 oz red beet purée
- 1 oz reduced cream
- 1 tsp saffron powder
- Juice of 1 lemon
- 2 oz extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Preparation
- Beet purée: Wrap trimmed red beets in foil and bake at 325°F (165°C) for about 2 hours until very tender. Peel and dice, then blend the beets with the reduced cream until smooth and velvety. Adjust seasoning with salt and keep warm.
- Zucchini ring: Cut a 1-inch thick ring from a green zucchini. Lightly season and grill or sear the ring on both sides until tender but still holding its shape. This will hold the beet purée on the plate.
- Black cod: Pat the fillet dry thoroughly. Lightly score the skin in a crosshatch pattern, taking care not to cut into the flesh. Season the fish with sea salt and black pepper.
- Heat the olive oil in a non-stick or well-seasoned pan over medium-high heat. Place the fish skin-side down and press gently with a spatula for the first 30 seconds to keep the skin flat. Pan-roast until the skin is crisp and golden. Flip the cod and finish cooking just until the flesh is opaque and flakes easily.
- Lemon saffron emulsion: In a small bowl, combine the lemon juice with saffron powder (or saffron infused in a spoon of warm water), a pinch of salt, and a drizzle of olive oil. Whisk until lightly emulsified.
- Plating: Place the grilled zucchini ring on a warm plate and spoon the hot beet purée into the center. Set the black cod on the plate, skin-side up to showcase the crisp texture. Spoon or drizzle the lemon saffron emulsion around the fish and purée. Serve immediately.
| Calories | ~430 kcal |
| Fat | ~30 g |
| Carbohydrates | ~6 g |
| Protein | ~38 g |
