Baked Black Cod with Summer Corn & Tomatoes
Overview
This is one of those recipes where the vegetables enhance the wonderful taste of the fish. The corn gets sweet and tender, the tomatoes become juicy and jammy, and everything mingles together underneath the rich, buttery black cod.
Makes 1 generous serving
Ingredients
1 6-ounce piece of black cod
1 cup fresh corn kernels, cut from about 1–2 ears
1 cup cherry tomatoes, halved or left whole if small
¼ cup super thinly sliced onion (or, if you prefer, use already sautéed onions for a milder flavor)
1 tablespoon olive oil, plus more for the fish
1 tablespoon butter
1–2 tablespoons chopped fresh parsley
Salt
Freshly ground black pepper
Lemon, for serving
Optional:
Your favorite seafood seasoning
Pinch of red pepper flakes
Method
Preheat the oven to 425°F.
Place the corn, tomatoes, and sliced onion in a small baking dish or sheet pan. Drizzle with olive oil and season with salt and freshly ground black pepper. Add a pinch of red pepper flakes or seafood seasoning if you like.
Toss everything together, spread the vegetables into an even layer, and make a spot for the fish.
Pat the black cod dry with paper towels. Season generously with salt and pepper and, if you like, a light sprinkle of your favorite seafood seasoning.
Place the black cod right in the middle of the vegetables on the space you created. Drizzle the top of the fish with a little olive oil and dot with the butter.
Scatter the chopped parsley over the fish and vegetables.
Place the pan in the oven and bake until the black cod is opaque in the center and flakes easily, about 13-14 minutes.
The tomatoes should be soft and juicy, the corn tender, and the onions softened and lightly caramelized.
Spoon the hot corn, tomatoes, and onions around and over the black cod. The juices from the tomatoes, olive oil, and butter will create a simple sauce in the bottom of the pan. Spoon it over the black cod along with the corn and tomatoes. And if you have some crusty bread around, it's excellent for soaking up what's left in the pan.
Finish with more fresh parsley and a squeeze of lemon.
