Roast Cod With Black Bean Sauce

Recipe from Tropica

Adapted by Dena Kleiman

Published April 16, 1991

Total Time
40 minutes
Rating
4(45)
Comments
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—Dena Kleiman

Featured in: No Longer Just a Poor Fish, The Cod Is Doing Swimmingly

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Ingredients

Yield:4 servings

FOR THE SAUCE

  • 1 teaspoon vegetable oil

  • 2 shallots, chopped fine

  • 1 ½ cloves garlic, mashed

  • 1 tablespoon (heaping) Chinese fermented black beans

  • 1 cup sake

  • 2 tablespoons soy sauce

  • 2 teaspoons rice vinegar

  • 8 tablespoons butter

  • Freshly ground white pepper to taste

FOR THE COD

  • 1 ½ pounds cod fillets, cut into 4 portions

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground white pepper

  • 1 tablespoon butter

  • ¼ cup dry white wine or ¼ cup water mixed with 1 tablespoon lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 142 milligrams cholesterol; 515 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 29 grams fat; 2 grams fiber; 756 milligrams sodium; 33 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.

  3. Step 3

    To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.

  4. Step 4

    Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

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Ratings

4 out of 5
45 user ratings
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Comments

Beth T.

This recipe was to die for. The sauce is wonderful. I couldn't bear to discard the lovely fishy wine-butter after the fish roasted so I poured some into the sauce and it certainly didn't hurt. I served it over jasmine rice and next time won't waste any time fussing over vegetable sides because the sauce is the star of the meal.

terri c

This was a delicious sauce recipe!!! I have to admit I used it differently, on grilled salmon. I followed it the sauce recipe exactly, except I did not have Sake, so used vermouth. I drizzled it over the salmon fresh off the grill and the dish got GREAT reviews from all our foodie friends.

Beth T.

This recipe was to die for. The sauce is wonderful. I couldn't bear to discard the lovely fishy wine-butter after the fish roasted so I poured some into the sauce and it certainly didn't hurt. I served it over jasmine rice and next time won't waste any time fussing over vegetable sides because the sauce is the star of the meal.

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Credits

Adapted From Tropica

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