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Pan roasted black cod

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Ingredients

  • 2 x 5 oz. skin on, black cod filets
  • 2 ounce olive oil

Preparation

Baking Directions:

Season black cod filets with salt and pepper.

Carefully lay the black cod into the skillet skin side down.

After 3-4 minutes, flip and cook an additional 3-4 minutes.

To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate.

Top with oyster mushrooms.

Place black cod on mushrooms and sauce with braised lentils.

 

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