Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mustard-glazed black cod with fingerlings and chive puree. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Miso Glazed Black Cod Recipe : Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven. Greek style baked COD recipe with lemon and garlic
To begin with this particular recipe, we have to first prepare a few components. You can have mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Make ready 1 cup snipped chives
- Get 1 cup baby spinach
- Make ready 1/2 cup extra virgin olive oil
- Make ready 1 pound fingerling potatoes (gold potatoes also work)
- Make ready Kosher salt
- Make ready 1/4 cup coarsely chopped brown or green olives (I use Kalamata)
- Take 3/4 cup olive oil
- Prepare 4 (6 ounce) skinless black cod fillets
- Prepare Freshly ground pepper
- Prepare 3 tablespoons Dijon mustard
A simple, two-ingredient glaze makes this baked ham a snap to prepare and bake, and the contrast of the sweet glaze with the salty ham is classic. Season with salt and pepper and place on a baking sheet lined with foil. For the herb crust, mix the remaining oil with the mustard, parsley, egg yolk and breadcrumbs and stir to form a paste. Brush cod with olive oil and season with salt and pepper on both sides.
Instructions to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
- Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
- In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
- Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.
Spread a thin layer of mustard on the top of each fillet, sprinkle with parsley and paprika. Find more healthy recipes on marthastewart.com. Place fish on a broiler pan or broiler-proof rimmed baking. Steamed Cod with Sweet Potato Mash. Stir-Fried Pork with Lemongrass and Black Pepper.
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