Ingredients
- 3 3 pounds Alaska Black Cod fillets, skin removed
- 6 Tablespoons 6 Tablespoons soy sauce
- 3 Tablespoons 3 Tablespoons sugar
- Braised Red Onions:
- 6 6 ounces bacon, diced
- 3 3 large red onions, peeled, halved, and sliced from root to tip
- 3/4 cup 3/4 cup dry white wine or vermouth
- 2 Tablespoons 2 Tablespoons soy sauce
- 2 teaspoons 2 teaspoons coarsely chopped thyme leaves
- 1-1/2 Tablespoons 1-1/2 Tablespoons dark brown sugar
- 3 Tablespoons 3 Tablespoons red wine vinegar
- Crust:
- 3/4 cup 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
- 1/4 cup 1/4 cup chopped parsley
- 1 Tablespoon 1 Tablespoon chopped thyme leaves
- 3 Tablespoons 3 Tablespoons melted butter
Servings:
Units:
Instructions
- Remove any bones that may remain in the Alaska Black Cod fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a
- resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at
- least 4 hours (24 hours maximum).
- Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add
- the red onions to the pan along with the 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. The onions can be refrigerated until you are ready to bake the
- fish.
- Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.
- When ready to assemble, preheat the oven to 350F. Reheat the braised onions in a saucepan and spread them out in a large shallow baking
- dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even
- coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart
- slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is
- golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.
Recipe Notes
Recipe by Jerry Traundfeld, Executive Chef of Poppy
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