Pan-Seared Black Cod with White Wine Tomatoes
Black cod, aka sablefish, is a fatty, flaky white fish that’s high in omega-3s. This is my favorite way to prepare it: seared with sautéed cherry tomatoes in a white wine sauce. If you aren’t a fan of black cod, salmon, monkfish, swordfish, and snapper are all suitable substitutes. You could even serve the white wine tomatoes with a chicken breast or pork chops.
Ingredients
- 2 tbsp olive oil
- 1 lb black cod (sable fish) cut into 3 pieces
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp cracked black pepper
White Wine Tomatoes
- 1 cup cherry tomatoes
- 1/4 cup shallots thinly sliced
- 3 garlic cloves minced
- 1 cup white wine
- 1/4 cup chicken stock
- 1/4 cup parsley finely chopped
Instructions
- Pat dry the black cod with paper towels. Season with salt, garlic powder, and pepper.
- Heat olive oil in a sauté pan over medium high heat. Place the black cod skin-side down. Cook for 5 minutes.
- Flip the fish over and cook for 4 minutes. Remove from the pan.
- Turn the heat to medium. Sauté the tomatoes and shallots for 5 minutes.
- Add in the garlic and cook for a minute.
- Pour in the white wine and chicken stock. Simmer for 5 minutes. Stir in the parsley.
- Plate the black cod. Spoon over some of the sauce. Serve the tomatoes on the side.
