Here is a recipe that I made for dinner last night and am soooo looking forward to eating the leftovers for lunch today.
It is fresh and light yet super flavourful and except for the fish I happened to have all of the ingredients kicking around in the fridge/pantry. You could certainly substitute halibut for the black cod (also known as sablefish), just make sure to slightly increase the cooking time.
This dish is not at all fancy and so simple to make which puts it firmly into the everyday dinner category. Yet, having said that, I think it is so tasty (not to mention pretty) that I would happily make this for a dinner party and serve it alongside some buttery, lemony orzo, some hunks of crusty bread or maybe some quinoa if I was feeling particularly healthy.
The warmth of the thyme-scented tomato broth spooned over the fish and spinach makes this dish perfect for these final, coolish days of spring. Easy comfort food for busy days.
Poached Black Cod with Tomatoes, Olives and Pine Nuts
Adapted, very slightly, from Fine Cooking Magazine April/May 2011.
1 tablespoon extra-virgin olive oil
3 medium cloves of garlic, chopped
1/2 cup of dry, white wine
3 cups of grape tomatoes, halved
1 cup of chicken stock, preferably homemade
1/2 cup of pitted Niçoise olives, cut in half
4x 6 ounce (175 g each) skinless black cod filets
1 tablespoon chopped fresh thyme
2/3 cup of toasted pine nuts
5 ounces (142 g) of baby spinach leaves, washed well
Fine grain salt and freshly ground pepper
In a 12 inch skillet heat the olive oil over medium high heat. Add in the chopped garlic and cook, stirring for about 1 minute. Add in the white wine and simmer until it is reduced by half. Add the tomatoes, the olives and the stock, season with a bit of salt and pepper and allow this mixture to simmer, stirring occasionally for 6 to 8 minutes until the liquid has reduced a bit and the tomatoes are starting to become soft. Check for seasonings and add a bit of salt and pepper.
Season the fish with salt and pepper.
Add the chopped thyme leaves into the tomato mixture and gently stir. Nestle the fish into the sauce, return to a simmer, cover and reduce the heat to medium-low. Poach the fish for 4 to 5 minutes or so until it is just cooked through. Check and adjust seasonings.
In 4 shallow bowls place a handful of the spinach leaves and place a filet in the centre. Spoon some of the tomato-olive sauce over the fish and the spinach and top with the toasted pine nuts.
Serves 4.
Sold! You always make the best food. This looks like it’s dripping “tasty”.
Made it! Love it!
Thanks Julie!
Ross
Hello,
I’ve just discovered your blog from Denise and am amazed by the great recipes and wonderful photos. This dish looks amazing and I’m going to make it tonight. Thanks.
Tracy: Thanks!
Ross: I always love to hear when someone actually makes a recipe and takes the time to report back.
Emily: Thanks and welcome! I so appreciate you leaving a comment. Makes me feel like I’m not just talking to myself around here…
You’re not talking to yourself. I’ve made a few recipes from your site and they all turned out perfectly! I live near Trout Lake and love that I can shop at the same places you do. Tonight I am making this black cod with a side of lemon orzo sprinkled with goat cheese. All ingredients bought on The Drive today, including the champagne I plan to serve with it (I believe champagne goes with everything 😉 ). Thank you and happy cooking!
Rachelle: I walk my dog Mabel to Trout Lake every single morning and try to never miss the Farmer’s Market. I am so pleased that you have cooked some of the recipes and let me know. It is nice to hear that someone other than my Mom is visiting here!
As far as the orzo with the lemon and goat cheese it sounds delicious and I bet it will go beautifully with the black cod. And your thoughts on the versatility of Champagne mirror mine, we may be kindred spirits! Enjoy your dinner.
This is my kind of dinner! Love the recipe. Awesome photograph as per normal.