Ingredients
- BLACK COD:
- 8 8 Alaska Black Cod fillets approx. 6 oz. each, skin removed
- 6 6 tbsp. soy sauce
- 3 3 tbsp. sugar
- Braised Red Onion:
- 6 oz. 6 oz. bacon, diced
- 3 3 large red onions, peeled, halved, sliced from root to tip
- 34 cup 3/4 cup dry white wine or vermouth
- 2 2 tbsp. soy sauce
- 2 tsp. 2 tsp. thyme leaves, coarsely chopped
- 1 1 12 tbsp. dark brown sugar
- 3 3 tbsp. red wine vinegar
- Crust:
- 34 cup 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
- 14 cup 1/4 cup parsley, chopped
- 1 1 tbsp. thyme leaves, chopped
- 3 3 tbsp. butter, melted
Servings:
Units:
Instructions
- Method:
- Cut out any bones that may remain in the fillets. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag
- and toss it a bit to evenly distribute the marinade. Refrigerate for at least 4 hours, or as much as 24.
- To make Braised Red Onion, cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add red onions
- to the pan along with wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid
- boils away and the onions are tender, about 15 minutes. Refrigerate until fillets are ready to cook.
- Toss panko or bread crumbs with parsley, thyme and melted butter in a mixing bowl.
- When ready to assemble, preheat oven to 350F. Reheat braised onions in the saucepan and spread them out in a large shallow baking dish.
- Lift the fillets from the marinade and arrange on top of the onions, skinned side down. Top each piece with an even coating of the crust
- mixture, gently patting it on with fingertips. Bake for 25 to 30 minutes, or until the fillets flake apart when nudged. Turn the broiler to
- high and broil until the crumbs are golden brown.
- Serve immediately with mashed, roasted winter squash, or braised winter kale.
- RECIPE COURTESY: Chef Jerry Traunfeld, Poppy Restaurant
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