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Parmesan Black Cod with Arugula and Tomato Topping
Parmesan Black Cod with Arugula and Tomato Topping
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Delicious Parmesan black cod with tomato topping on a bed of arugula for a simple seafood meal any night.
Ingredients:
  • 2 cups chopped vine-ripened tomatoes
  • 0.25 cup chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Pinot Gris
  • 2 tablespoons minced red onion
  • 0.5 teaspoon minced garlic
  • 0.25 teaspoon salt
  • 1 pinch ground black pepper to taste
  • cooking spray
  • 1 pound black cod fillets
  • 4 teaspoons Dijon mustard
  • 4 teaspoons butter, melted
  • 1 bunch arugula
  • 0.75 cup shredded Parmesan cheese
Instructions:
  • Mix fresh tomatoes, fragrant basil, rich olive oil, crisp Pinot Gris, aromatic onion, pungent garlic, salt, and black pepper in a bowl. Chill in the refrigerator for 30 minutes to let the flavors meld together perfectly.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and generously spray a rimmed baking sheet with cooking spray.
  • Lay black cod, skin-side down, on the baking sheet. Combine Dijon mustard and butter in a small bowl.
  • Bake the fish in the preheated oven for 5 minutes. Flip the fish and generously brush it with mustard-butter until fully coated. Bake until the fish flakes easily with a fork, 5 to 6 minutes. Cut the fish into 4 pieces to serve.
  • Place a bed of peppery arugula on serving plates. Artfully nestle the fish on top, generously spoon the tomato mixture over the fish, and liberally sprinkle with savory Parmesan cheese.

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