Roast Cod With Black Bean Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon vegetable oil
- 2shallots, chopped fine
- 1½cloves garlic, mashed
- 1tablespoon (heaping) Chinese fermented black beans
- 1cup sake
- 2tablespoons soy sauce
- 2teaspoons rice vinegar
- 8tablespoons butter
- Freshly ground white pepper to taste
- 1½pounds cod fillets, cut into 4 portions
- ¼teaspoon salt
- ¼teaspoon freshly ground white pepper
- 1tablespoon butter
- ¼cup dry white wine or ¼ cup water mixed with 1 tablespoon lemon juice
For the Sauce
For the Cod
Nutritional analysis per serving (4 servings)
515 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 33 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.
- Step 3
To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.
- Step 4
Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.
Private Notes
Comments
This recipe was to die for. The sauce is wonderful. I couldn't bear to discard the lovely fishy wine-butter after the fish roasted so I poured some into the sauce and it certainly didn't hurt. I served it over jasmine rice and next time won't waste any time fussing over vegetable sides because the sauce is the star of the meal.
This was a delicious sauce recipe!!! I have to admit I used it differently, on grilled salmon. I followed it the sauce recipe exactly, except I did not have Sake, so used vermouth. I drizzled it over the salmon fresh off the grill and the dish got GREAT reviews from all our foodie friends.
This recipe was to die for. The sauce is wonderful. I couldn't bear to discard the lovely fishy wine-butter after the fish roasted so I poured some into the sauce and it certainly didn't hurt. I served it over jasmine rice and next time won't waste any time fussing over vegetable sides because the sauce is the star of the meal.