Roasted Alaska Black Cod with Leeks & Spinach Recipe |
Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)
“Alaska is dedicated to preserving and protecting this superior seafood for future generations,” say our friends at the Alaska Seafood Marketing Institute (ASMI). In fact, since 1959, the Alaska Constitution has mandated that “fish...be utilized, developed and maintained on the sustained yield principle.”
Sounds like there will be no end to enjoying wild-caught, sustainable and delicious seafood from Alaskan waters, and that means recipes gathered today will do well for many seasons to come. Alaska’s black cod season will be getting underway very soon, and the folks at ASMI say, “The extraordinary qualities of wild Alaska black cod are attributable to natural life cycle…swimming free in pure, icy Alaska waters eating only a native marine diet. Only nature can create this sublime complement of features and benefits in one fish.”
Our friends have provided us with a recipe that combines the unique qualities of wild Alaska black cod with leeks, a wonderful winter vegetable. It is a real seasonal delight and should be well within the capabilities of home cooking enthusiasts. If keeping a healthy heart is a concern, Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein.
Ingredients for 4 Servings
• 4 Seven-ounce, Alaska Black Cod Fillets
• 2 Ounces Butter
• 3 Leeks, medium, trimmed & thinly sliced
• 1 Small onion, thinly sliced
• 7 Ounces dry cider
• 2 Tablespoon extra virgin olive oil
• Sea salt & freshly ground black pepper
• Fresh parsley chopped
Preparation
1. Preheat the oven to 190°C / 375°F Gas Mark 5
2. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
3. Drizzle a little olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.
4. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the flesh will become dry.
5. Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes.
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