Roasted Black Cod Recipe
1/4 cup olive oil
2 tbsp hazelnut oil
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
16 yellow or red grape tomatoes, halved
2 tbsp chopped chives
Fennel-White Bean Mash
1 398-mL can white beans, drained and rinsed
2 tbsp olive oil
1 small bulb fennel, finely diced
1 sprig fresh rosemary
2 sage leaves
4 tsp Pastis or licorice-flavoured liqueur
3 tbsp olive oil
4 6 oz. black cod fillets
Salt and freshly ground black pepper to season
3 tbsp coarsely chopped toasted hazelnuts
1 tbsp finely chopped chives
Step 1: To make vinaigrette, whisk together oils with balsamic vinegar in a small bowl. Stir in tomatoes and chives, season with salt and pepper. Set aside.
Step 2: To make white bean mash, place beans in a bowl and mash coarsely with a fork. Heat oil in a frying pan over medium heat. Add fennel, rosemary and sage, and cook until fennel is tender and tinged gold, 3-4 minutes. Remove rosemary and sage and stir in Pastis. Add mashed beans and stir until well combined and warmed through. Season with salt and pepper. Keep warm.
Step 3: Preheat oven to 450°F. Heat 3 tbsp olive oil in a large, oven-safe frying pan over medium-high heat. Season cod with salt and pepper and place skin-side-up in pan. Cook 1-2 minutes, or until golden. Flip cod, then place pan in oven for 5 minutes, or until fish is just cooked.
Step 4: Divide warm mash among 4 bowls, top with a fillet of cod and drizzle with vinaigrette. Garnish with hazelnuts and chives.
Watch Claire Tansey demonstrate this recipe in Video: Roasted Black Cod Recipe.