Easiest Way to Cook Appetizing Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Mustard-Glazed Black Cod with Fingerlings and Chive Puree. Bring a large saucepan of water to a boil. Bring a large saucepan of water to a boil. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper.

Mustard-Glazed Black Cod with Fingerlings and Chive Puree Place the fillets on a sheet tray or rack so the fish can release its natural juices. Place the bread crumbs into a shallow dish. Season both sides of the fillet with salt and pepper. You can cook Mustard-Glazed Black Cod with Fingerlings and Chive Puree using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mustard-Glazed Black Cod with Fingerlings and Chive Puree

  1. It’s 1 cup of snipped chives.
  2. Prepare 1 cup of baby spinach.
  3. Prepare 1/2 cup of extra virgin olive oil.
  4. It’s 1 pound of fingerling potatoes (gold potatoes also work).
  5. You need of Kosher salt.
  6. Prepare 1/4 cup of coarsely chopped brown or green olives (I use Kalamata).
  7. Prepare 3/4 cup of olive oil.
  8. You need 4 (6 ounce) of skinless black cod fillets.
  9. It’s of Freshly ground pepper.
  10. You need 3 tablespoons of Dijon mustard.

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Mustard-Glazed Black Cod with Fingerlings and Chive Puree instructions

  1. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt..
  2. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins..
  3. In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use..
  4. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve..

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