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Roasted Black Cod with Warm Tomato Vinaigrette on Seared Rapini
A seriously simple roasted fish dinner that will wow guests and picky kids alike...and one you can prep in mere minutes.
September 23rd, 2016
From The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier
Black cod, also known as sablefish, is a mild-tasting white fish that adapts well to many flavours. Sustainable black cod is caught in the ocean off Alaska and British Columbia.
Servings
4Prep Time
10 minutesCook Time
10 minutesIngredients
- 4 pieces skinless black cod (each about 4 oz/125 g)
- Sea salt and freshly ground black pepper
- Sweet paprika
- 1 tsp fresh thyme leaves (or 1⁄2 tsp dried)
- 4 tbsp extra virgin olive oil, divided
- 1 cup cherry tomatoes
- 1⁄4 tsp hot pepper flakes
- 2 tbsp slivered, pitted drained kalamata olives
- 2 tsp balsamic vinegar
- 2 tbsp minced fresh basil
- 1 large clove garlic, thinly sliced
- 1 large bunch rapini, rough ends trimmed and larger stalks peeled
- 1⁄3 cup filtered water
Directions
Preheat oven to 400°F (200°C).
Place fish on prepared baking sheet and season with salt, pepper and paprika. Sprinkle with thyme and drizzle with 1 tbsp (15 mL) oil. Roast in preheated oven for 8 to 10 minutes or until fish is opaque and flakes easily when tested with a fork.
Meanwhile, in a medium skillet, heat 2 tbsp (30 mL) oil over medium-high heat. Add tomatoes and hot pepper flakes; cook, stirring, for 3 to 4 minutes or until tomatoes are just starting to shrivel. Add olives and vinegar; cook, stirring, for 1 to 2 minutes or until olives are heated through. (At this point, if the fish is not finished cooking, turn off the heat.) Just before serving, reheat tomato mixture and stir in basil.
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