Crispy Skin Black Cod

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Ingredients

8 oz black cod filet (skin on)
1 inch thick ring of green zucchini
2 oz red beet purée
1 oz reduced manufactured cream
1 tsp saffron powder
Juice of 1 lemon
2 oz olive oil
Sea salt and black pepper

Preparation

Beet Purée: Wrap and bake trimmed red beets at 325°F for 2 hours. Peel, dice, and blend with reduced cream. Keep warm.

Cod: Score skin, season fish, and pan roast skin-side down in hot oil until crispy. Flip and finish cooking until flaky.

Plating: Fill grilled zucchini ring with beet purée. Place fish on the plate skin-side up. Drizzle with emulsified lemon juice, saffron water, and olive oil.

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Calories: 430 kcal

Protein: 38g

Fat: 30g

Carbs: 6g

Wine Pairing

Pair with Villa Bucci Riserva Verdicchio 2017 Wine Glass Icon