Black cod, pan seared and baked with caramelized dried peach sauce that melts in your mouth.
Heat 2 tablespoons (enough to coat bottom of skillet) in large skillet on medium high heat. Warm plates to 140 degrees. Preheat oven to 315 degrees.
Pat fillets of cod dry cut to make 4 servings. Spread a portion of the salt, coriander and pepper on a cutting board sufficient to coat both sides of cod. Press cod into the spices till well coated. Place fillets in heated oil, skin side down first. Heat for several minutes till skin begins to loosen. Turn over fillets and remove skin with spatula and knife. Add 2 chopped slices of dried peach, and lemon slices to oil. Turn up heat to pan sear fillets, turning and moving the fruit to keep from burning. As fish begins to stick, add oil and turn again. Surface should begin to show brown and peach should begin to caramelize. Place finished fillets in baking dish with caramelized fruit on top. Repeat for additional fillets and 2 more slices of chopped fruit. The pan will be a sticky mess. Add 1/2 cup of the white wine to release the caramelized coating from the pan and scrape and stir up with the remaining fruit. Cook for 1 to 2 minutes more to reduce the sauce by about half.
Drizzle pan drippings and fruit over the fillets in baking dish and place in preheated oven for about 30 minutes, or until meat begins to flake all the way through.
Add the remaining oil and peaches to the still hot pan, along with reserved sea salt and ground pepper. Reduce heat to medium and slowly sauté till the peaches begin to caramelize. As pan begins to get sticky again, add remaining white wine. Reduce heat to simmer and scrape the pan and reduce sauce by half while fillets finish up in oven. Cover to hold till fillets are done.
Plate the fillets and fruit sauce from the oven, add the additional peach sauce from the pan, drizzled over the top. Place the lemons to one side as a garnish. Finish with sprinkled black salt flakes (I like Cyprus Black Lava from Artisan Salt Co.). The salt flakes enhance the flavor and make the dish 'sparkle' on your tongue.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 393 | ||
Calories from Fat: 143 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 362.4mg | 12 % | |
Potassium 1323.5mg | 35 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 17.7g | ||
Protein 42.6g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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