This is another Black Cod Recipe that is melt in your mouth, creamy and lemony. Super easy and quick fish recipe that’s a crowd pleaser, show stopper and above all, so TASTY!
Black Cod is such a delicacy, not just a type of fish. We LOVE having it on special occasions. Once you make it at home, you’ll save lots of money instead of ordering it at the restaurants.
Our popular cod recipe, and ever so popular thanks to Nobu is this Miso Cod. And OMG it’s a MUST try recipe! It’s tasty and rich with white miso and sugar yet it has minimal ingredients. Thanks to Nobu for this genius marinade, we’ve also made Miso Salmon!
What is Black Cod or Sablefish?
This delicate fish is also known as sablefish. It has a delicate textured fillet, loaded with omega-3, fatty in the most luscious way, and melt in your mouth.
Because of how rich and buttery black cod is, it happens to be so pricey. You’ll notice it is regarded as a high end fish compared to other cod fish. The regular cod we have made into a Pan Seared Cod and Baked Cod has a firmer, drier texture. Black cod tends to be 20 times more fatty and buttery than regular cod.
Luckily, it’s easy to cook and we chose a luscious creamy lemon sauce for fish to pair it with. Similar to a beurre blanc, this sauce is PERFECT!
If you’ve had Chilean Sea Bass before, it’s quite comparable in taste and texture.
Why You’ll Love This Black Cod Recipe
- It’s so TASTY you won’t believe it! Delicate flavors of fish, garlic, lemon, butter in perfect amounts.
- This black cod recipe requires just a handful 0f everyday ingredients, and taste fancier than ever!
- You need maximum 30 minutes start to finish to make it.
- There’s no fussy technique, no special equipment needed to make this restaurant quality recipe.
- The beurre blanc sauce or creamy lemon sauce here is one you can use with endless types of fish.
- Black cod fillets are really high end, so you want to make sure you cook them perfectly. Whether this recipe or the Miso Cod, they’re both perfect.
- Making this black cod recipe at home is so affordable compared to ordering it at restaurants.
- The fillets are seared in a non stick skillet, and then removed. The same skillets is also used to make the sauce for maximum flavor and ease.
- You can use the Miso flavors like soy sauce, miso, sake, rice vinegar to make a sauce instead of making a marinade.
- Likewise you can make this into a Mediterranean Baked Fish with tomatoes, peppers, olives, herbs and more.
- We love the thickness of this filet and it’s usually cut up into perfect portions.
Ingredients You’ll Need
- Black Cod. Ask your fish monger for sablefish or black cod. We’ve used frozen quality black cod from Sealand which we have later defrosted. If you’re lucky to find fresh,, use that of course!
- Butter. We always use unsalted butter as this helps us salt the recipe to our taste.
- Seasoning. For the delicate flavors of the black co fish to shine, use only salt and pepper here.
- Shallots. These are essential to flavor the sauce. Any beurre blanc or creamy lemon sauce for fish needs finely minced shallots. Shallots are more favorable than onions as they have a milder taste which doesn’t over power the sauce.
- Garlic. Similar to the shallots, it brings so much flavor to the beurre blanc or lemon cream sauce.
- White Wine/Stock. You can use either, or even white balsamic vinegar.
- Lemon Slice and juice. The slice and juice simmer in the sauce for flavor.
- Cream. You can use as heavy as 35% or as light as 18% table cream here, Avoid using half n half as it will curdle with the lemon.
- Herbs. Choose your favorite or what you have on hand. We lots some fresh thyme and parsley.
How To Cook Black Cod or Sablefish
This succulent recipe comes together in about 20-30 minutes and it only requires one skillet. Here’s how easy it is to cook black cod. Instructions:
Pan Sear The Fish
- If using frozen sablefish, make sure to thaw it in the fridge overnight. You’ll then pat it dry and season the fillets with salt and pepper on both sides generously.
- In a non stick skillet, about 9 inch size over medium high heat, add the oil. When the oil is hot, place the black cod fillets skin side down.
- Sear the sablefish for about 4 minutes until golden with a beautiful crust. Flip the fish and sear on the other side for another 4-5 minutes.
- Remove the fish from the skillet on to a plate.
- It’s time to make the sauce.
Make the Beurre Blanc or Creamy Lemon Sauce
- In the same skillet, add the white wine or stock along with minced garlic and shallots. Add the lemon slice, juice and fresh thyme.
- Bring the sauce to a simmer gently and let it simmer for about 10 minutes. The liquid should reduce to about 1/2.
- At that point, add in the cream and let it simmer. Season the cream sauce and add in herb if you’d like.
- Turn off the heat and begin adding in the cubed cold butter, one tablespoon at a time. Make sure each tablespoon is well dissolved into the sauce before adding in the next. When the butter is finished, the sauce is ready.
- Strain the sauce for a luscious velvety rich dish. While this is optional, it’s HIGHLY recommended!
- Return the fish to the skillet and drench it with the sauce. To keep the black cod recipe warm, you can keep the heat at low until ready to serve. You need to make sure that the sauce doesn’t boil, or it may separate.
Serve The Black Cod Recipe
- If you’re serving right away then no need for this step.
- To serve this succulent, rich and luscious dish, simply plate the fish over some sauce.
- Drizzle with extra sauce, garnish with lots of fresh herbs and ENJOY right away!
Tips For Black Cod Recipe
- Buy quality black cod or sablefish, even if frozen. Simply thaw and defrost before using.
- Pat the fish dry before seasoning so that the seasoning will stick better. Patting the fish will also create a crisper crust on the fish when searing.
- Start searing in oil rather than butter to avoid burning the butter at high heat. The butter flavor will shine through anyway in the sauce.
- when searing the fish, avoid overcrowding the pan. This way you can achieve a crisp crust and have enough room to flip the fish without breaking.
- Avoid flipping the fish back and forth. It’s best to flip the fish once only. This is a sensitive fillet and can easily break apart when handled too much.
- When touching the black cod fish, it will feel firmer and can flake easily with a fork.
- If using a thermometer, aim for 145 degrees F.
- For the Beurre blanc sauce, which a classic creamy lemon sauce for fish, use shallots instead of onions. They have a milder flavor which doesn’t over power the sauce.
- Avoid using half n half as it will curdle the sauce. Choose table cream 18% or heavy cream 35% for this recipe.
- When adding the butter, make sure the heat is turned off. Add it gradually and one tablespoon at a time. make sure the butter dissolves before adding more.
- Strain the sauce for a velvety finish and feel to the dish. It pairs better with the buttery rich melt in your mouth texture of the black cod fish.
- To keep the sauce and fish warm until serving, place them both back in the skillet. Keep the heat on low without boiling or simmering the sauce to avoid it separating.
What to Serve with Black Cod Recipe?
Variations on Black Cod Recipe
You can use the Miso Cod flavors of sake, soy sauce, miso for a Japanese sauce. Asian ginger, garlic, and Chili Oil Recipe. Thin it out with water and serve it over the fish. Or bake the fish like our Baked Salmon With Greek Dressing.
Can I use frozen Fish?
YES! It’s most likely what you’ll find unless you’re super lucky to access fresh sablefish! Just defrost it and. thaw it before using.
Can I make Black cod in the oven or Broiler?
YES! Our Miso Cod is made in the oven using the broiler for a beautiful char and quick cooking times!
How Best to Cook Cod?
We love baking it or broiling it as we did in the Miso Cod. Today we pan fried it which is our favorite way! It works super well especially when you use a quality non stick skillet.
What is so special about black cod?
Black cod has a high fat content which makes it super buttery and luscious. Also this makes it suer healthy as it’s rich in omega-3 and fatty acids. It’s quite hard to dry out your black cod recipe, but you can overcook it which changes the taste.
How to store leftovers and Reheat?
Storage of leftovers using an airtight container which keeps in the refrigerator for 3 days. To reheat, you can of course use the microwave which is the easiest. You can also place the fish and sauce along with 1 tablespoon of water back to the skillet over low heat. Eitherway you need to make sure not to boil or bubble the sauce.
Fish Filet Recipes
Grilled Halibut
Maple Glazed Salmon
Seared Ahi Tuna
Perch
Sardine Pasta
Baked Haddock
Pan Seared Cod
Grilled Mahi Mahi
Chilean Sea Bass Recipe
Fish Fry
Black Cod Recipe
This is another Black Cod Recipe that is melt in your mouth, creamy and lemony. Super easy and quick fish recipe that’s a crowd pleaser, show stopper and above all, so TASTY!
Ingredients
Fish
-
4
Black Cod fillets -
1/2
teaspoon
salt and pepper -
1
teaspoon
neutral oil
Beurre Blanc Sauce
-
1
cup
White wine -
1
shallot
minced -
2
garlic clove
sliced -
1
teaspoon
lemon juice -
1
lemon slice -
2
sprigs of thyme -
1
cup
cream -
1/4
teaspoon
salt and pepper
or to taste -
3
Tablespoons
butter
cold -
1
teaspoon
minced parsley
Instructions
-
Remove the cod filets from the packaging and defrost overnight in the fridge.
-
Use a non stick skillet, and add the oil over medium high heat.
-
Pat the black cod with kitchen towels on both sides to dry the fish.
-
Season the fish on both sides with salt and pepper.
-
Place the fish on the skillet and sear on both sides until golden, the fish takes 3 minutes per side to cook through.
-
Remove the fish from the skillet, and make the sauce in the same skillet.
-
Add the white wine, shallot, garlic slices, lemon slice and lemon juice. Simmer the mixture for 5 minutes until it has reduced to half.
-
Then add in the cream, and simmer for 2 more minutes.
-
Remove the skillet from the heat, and add in the butter gradually, one tablespoon at time whisking continuously to dissolve.
-
Strain the sauce into a cup.
-
Return the fish to the skillet and add the sauce and let it simmer for just 1 minute.
-
Serve the fish drenched in the sauce.
Recipe Notes
Tips For Black Cod Recipe
- Buy quality black cod or sablefish, even if frozen. Simply thaw and defrost before using.
- Pat the fish dry before seasoning so that the seasoning will stick better. Patting the fish will also create a crisper crust on the fish when searing.
- Start searing in oil rather than butter to avoid burning the butter at high heat. The butter flavor will shine through anyway in the sauce.
- when searing the fish, avoid overcrowding the pan. This way you can achieve a crisp crust and have enough room to flip the fish without breaking.
- Avoid flipping the fish back and forth. It’s best to flip the fish once only. This is a sensitive fillet and can easily break apart when handled too much.
- When touching the black cod fish, it will feel firmer and can flake easily with a fork.
- If using a thermometer, aim for 145 degrees F.
- For the Beurre blanc sauce, which a classic creamy lemon sauce for fish, use shallots instead of onions. They have a milder flavor which doesn’t over power the sauce.
- Avoid using half n half as it will curdle the sauce. Choose table cream 18% or heavy cream 35% for this recipe.
- When adding the butter, make sure the heat is turned off. Add it gradually and one tablespoon at a time. make sure the butter dissolves before adding more.
- Strain the sauce for a velvety finish and feel to the dish. It pairs better with the buttery rich melt in your mouth texture of the black cod fish.
- To keep the sauce and fish warm until serving, place them both back in the skillet. Keep the heat on low without boiling or simmering the sauce to avoid it separating.
What to Serve with Black Cod Recipe?
Variations on Black Cod Recipe
You can use the Miso Cod flavors of sake, soy sauce, miso for a Japanese sauce. Asian ginger, garlic, and Chili Oil Recipe. Thin it out with water and serve it over the fish. Or bake the fish like our Baked Salmon With Greek Dressing.
Can I use frozen Fish?
YES! It’s most likely what you’ll find unless you’re super lucky to access fresh sablefish! Just defrost it and. thaw it before using.
Can I make Black cod in the oven or Broiler?
YES! Our Miso Cod is made in the oven using the broiler for a beautiful char and quick cooking times!
How Best to Cook Cod?
We love baking it or broiling it as we did in the Miso Cod. Today we pan fried it which is our favorite way! It works super well especially when you use a quality non stick skillet.
What is so special about black cod?
Black cod has a high fat content which makes it super buttery and luscious. Also this makes it suer healthy as it’s rich in omega-3. It’s quite hard to dry out your black cod recipe, but you can overcook it which changes the taste.
How to store leftovers and Reheat?
Leftovers are stored in an airtight container in the fridge for 3 days. To reheat, you can of course use the microwave which is the easiest. You can also place the fish and sauce along with 1 tablespoon of water back to the skillet over low heat. Eitherway you need to make sure not to boil or bubble the sauce.
Nutrition Facts
Black Cod Recipe
Amount Per Serving
Calories 999
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g125%
Trans Fat 0.4g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 729mg243%
Sodium 4644mg202%
Potassium 3326mg95%
Carbohydrates 5g2%
Fiber 0.2g1%
Sugar 3g3%
Protein 210g420%
Vitamin A 1219IU24%
Vitamin C 2mg2%
Calcium 161mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
