For an even richer flavor, consider using aged Parmesan Reggiano. If Pinot Gris isn't available, a dry Sauvignon Blanc or Vermentino would also work well. Be careful not to overcook the black cod, as it can become dry. The fish is done when it flakes easily with a fork. A squeeze of fresh lemon juice over the finished dish adds a bright, zesty note.
Parmesan Black Cod with Arugula and Tomato Topping
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS42
Elevate your weeknight dinner with this exquisite Parmesan Black Cod, adorned with a vibrant Arugula and Tomato Topping. Sablefish (black cod) becomes sublimely flaky and flavorful, perfectly complemented by the bright, herbaceous topping and nutty Parmesan. This recipe is quick, easy, and impressive—a true culinary delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol80 mg
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Fiber2 g
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Protein24 g
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Saturated Fat10 g
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Sodium615 mg
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Sugar4 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, gently combine the chopped tomatoes, basil, olive oil, Pinot Gris, minced red onion, minced garlic, salt, and a generous pinch of black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)
02
StepPreheat your oven to 400 degrees F (200 degrees C). Lightly coat a rimmed baking sheet with cooking spray to prevent sticking. (5 minutes)
03
StepIn a small bowl, whisk together the Dijon mustard and melted butter until well combined. Set aside. (2 minutes)
04
StepPlace the black cod fillets on the prepared baking sheet, skin-side down if the skin is on. Bake in the preheated oven for 5 minutes. (5 minutes)
05
StepCarefully flip the black cod fillets. Brush the mustard-butter mixture evenly over the surface of each fillet, ensuring complete coverage. Continue baking until the fish is opaque and flakes easily with a fork, approximately 5 to 6 minutes more. (5-6 minutes)
06
StepDivide the fresh arugula evenly among serving plates. Top each bed of arugula with a piece of the baked black cod. Spoon the tomato topping generously over the fish, and sprinkle with freshly shredded Parmesan cheese. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Eleanore Nicolas
Jun 15, 2025Make sure you use high-quality Parmesan cheese. It makes a big difference.
Liza Hayes
Jun 3, 2025This recipe is a game-changer! The flavors are so fresh and vibrant.
Simone Prohaska
Apr 21, 2025So glad I found this recipe! Will be making it again soon.
Lavada Gutmann
Apr 2, 2025This is my new go-to fish recipe. Thank you!
Melany Daniel
Mar 27, 2025I added a pinch of red pepper flakes to the tomato topping for a little heat. Delicious!
Darwin Turner
Mar 3, 2025I substituted pollock for the black cod and it still turned out amazing.
Alayna Rau
Feb 17, 2025The Pinot Gris adds such a lovely touch. Don't skip it!
Zelda Grady
Jan 3, 2025Easy to follow and quick to make. Perfect for a busy weeknight.
Mac Reichert
Dec 17, 2024My family loved this! Even my picky eater finished their plate.
Jamie Kub
Dec 3, 2024I never thought I could make fish taste this good at home. The tomato topping is the key!