Brown Butter Seared Black Cod with Puttanesca Sauce and Micro Greens

This recipe serves two and offers a delightful balance of flavors and textures, with the rich, buttery black cod complemented by the tangy, umami-rich Puttanesca sauce, fresh microgreens, and a sweet hint from the aged balsamic.

Black cod incidentally is a North American Pacific fish which is not like Atlantic cod. It is very much a part of the seafood scene on the Western seaboard. The puttanesca sauce offered here is very different some other variants we have offered in the past.

Equipment:

• For the Brown Butter Cod:
  • Non-stick skillet or cast iron pan
  • Spatula or fish spatula
  • Measuring spoons
  • Spoon (for basting)
• For the Puttanesca Sauce:
  • Small saucepan or skillet
  • Wooden spoon or spatula
  • Knife and cutting board
• For Plating:
  • Serving plates
  • Small spoon (for drizzling balsamic)

Preparation and Cooking Times:

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Ingredients:

• Black Cod:
  • 2 fillets of fresh wild black cod (about 6 oz each)
• Brown Butter:
  • 4 tablespoons unsalted butter
• Puttanesca Sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 tablespoon capers, drained
  • 2 anchovy fillets, finely chopped (optional)
  • 1/4 cup white wine (optional)
  • 1/4 cup fresh basil, chopped
• To Finish:
  • Microgreens for garnish
  • Aged balsamic vinegar, for drizzling
  • Salt and freshly ground black pepper, to taste

Method:

1. Preparation

• Ingredients:
  • Rinse and pat dry the black cod fillets with paper towels.
  • Prepare all the ingredients: halve the cherry tomatoes, chop the olives, capers, and anchovies (if using), and mince the garlic.
  • Set aside the microgreens and aged balsamic for plating.

2. Making the Puttanesca Sauce

• Heat the Oil: In a small saucepan or skillet, heat the olive oil over medium heat.
• Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Be careful not to burn the garlic.
• Cook the Tomatoes: Add the cherry tomatoes to the pan. Cook for about 3 minutes, stirring occasionally, until they begin to soften and release their juices.
• Add Olives, Capers, and Anchovies: Stir in the chopped olives, capers, and anchovies. Cook for another 2-3 minutes, allowing the flavors to meld.
• Deglaze with White Wine (Optional): Pour in the white wine, if using, and let it simmer until reduced by half, about 2 minutes.
• Finish with Basil: Remove from heat and stir in the fresh basil. Season with salt and pepper to taste. Set aside.

3. Preparing the Brown Butter

• Heat the Pan: Place a non-stick skillet or cast iron pan over medium heat.
• Add Butter: Add the butter to the pan. Allow it to melt and foam, swirling occasionally. The butter will begin to turn golden brown and develop a nutty aroma, indicating that it has browned. This process takes about 2-3 minutes. Be sure not to burn it.

4. Cooking the Black Cod

• Sear the Fish: Once the butter is browned, season the black cod fillets with salt and freshly ground black pepper. Place the fillets skin-side down in the pan. Cook for about 4-5 minutes, depending on the thickness of the fillets, until the skin is crispy and the fish is mostly opaque.
• Baste with Brown Butter: Carefully flip the fillets using a spatula. Tilt the pan slightly and use a spoon to baste the fish with the brown butter. Continue to cook for another 2-3 minutes, basting frequently, until the fish is cooked through and flakes easily with a fork.

5. Plating

• Arrange the Puttanesca Sauce: Spoon a generous portion of the Puttanesca sauce onto each plate, creating a bed for the fish.
• Place the Black Cod: Gently place the seared black cod fillets on top of the sauce, skin-side up.
• Garnish: Top the fish with a handful of microgreens for a fresh, vibrant garnish.
• Drizzle with Aged Balsamic: Finish with a light drizzle of aged balsamic vinegar over the fish and around the plate for added depth and flavor.

Additional Tips:

• Choosing the Fish: Fresh, wild black cod is ideal for this dish. Look for fillets that are firm, with a translucent appearance and no fishy smell.
• Making Brown Butter: Keep a close eye on the butter as it browns. It can go from perfectly nutty to burnt quickly. Remove from heat as soon as it reaches a deep golden brown color.
• Customizing the Puttanesca Sauce: Feel free to adjust the ingredients to your taste. For instance, omit the anchovies for a vegetarian version or increase the amount of red pepper flakes for extra heat.
• Serving Suggestions: This dish pairs well with a simple side of steamed vegetables, such as asparagus or green beans, and a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.