Roasted Black Cod with Rustic Romesco
  • 1/3 cup pine nuts
  • 1 medium shallot, thinly sliced
  • 2tablespoons extra-virgin olive oil, divided
  • 2 pounds wild-caught Alaskan black cod with skin
  • 2cloves garlic, pressed
  • ¾ pound plum tomatoes, diced small
  • 1tablespoon sherry vinegar
  • 1/2 teaspoon sea salt
  • ¼cup dry white wine
  • 2pinches ground white pepper
  • ¾teaspoon smoked paprika
  1. Preheat oven to 375°. Spread pine nuts and shallot in single layer in a baking dish; drizzle with a little olive oil and toss to coat. Toast in oven 10–15 minutes, stirring once. Remove from oven to cool.
  2. While pine nuts are toasting, oil a 9×13-baking dish with 1/2 tablespoon olive oil. Sprinkle cod with sea salt and black pepper. Arrange in baking dish skin side down and roast in oven 12–14 minutes, or until the flesh is barely opaque in center and flakes easily.
  3. Meanwhile, place a large skillet over medium heat. Once pan is hot, add 1 1/2 tablespoons olive oil and heat just until fragrant, a few seconds. Add garlic and sauté 30 seconds, stirring constantly. Stir in tomatoes, vinegar, and salt. Turn heat to high and bring to simmer; then reduce heat and simmer 5 minutes. Add pine-nut mixture, wine, white pepper, and smoked paprika and simmer 3 minutes more. Once done, remove cod from oven and serve immediately, topped with Romesco sauce.
Recipe Notes
Nutrition Facts
Roasted Black Cod with Rustic Romesco
Amount Per Serving
Calories 343
% Daily Value*
Cholesterol 57mg 19%
Sodium 390mg 16%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 38g 76%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 343 cal, 49% fat cal, 19g fat, 2g sat fat, 57mg chol, 38g protein, 6g carb, 2g fiber, 390mg sodium