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Pan-Seared Black Cod with White Wine Tomatoes

Recipes

Ingredients

  • 4 black cod fillets (about 6 ounces each)

  • 1/4 cup sake

  • 1/4 cup mirin (sweet rice wine)

  • 4 tablespoons white miso paste

  • 3 tablespoons granulated sugar

Directions

  1. Prepare the Fish: Pat the black cod fillets dry with paper towels and season both sides with salt and pepper.

  2. Sear the Fish: Heat the olive oil in a large skillet over medium-high heat. Add the fillets, skin side down, and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and set aside.

  3. Cook the Tomatoes: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.

  4. Add Wine and Lemon Juice: Pour in the white wine and lemon juice, stirring to combine. Let the mixture simmer for about 3-4 minutes until slightly reduced.

  5. Combine and Serve: Return the black cod fillets to the skillet, spooning some of the tomato mixture over the top. Cook for an additional 1-2 minutes to heat through. Garnish with fresh basil leaves and serve immediately.