Recipe by Paula Bowman
Photography by Edward Pond
Food styling by David Grenier
Prop styling by Jane Hardin
First published in Wish October 2007
food
Lemon Caper Black Cod & Garlic Rapini
This easy-to-make dish is loaded with vitamin C and potassium.
Ingredients (Serves 4)
| 4 tbsp | olive oil |
| 4 | 5-oz black cod filets, boneless and skinless (also called sablefish) |
| 2 tbsp | unsalted butter |
| 1 | clove garlic, thinly sliced |
| 1 | bunch rapini, ends trimmed, cut into 1-inch pieces |
| 1/4 cup | water plus 1 tbsp |
| 1/4 cup | drained capers |
| 1 tsp | fresh grated lemon zest |
| 2 tbsp | fresh lemon juice |
| 1 tbsp | chopped fresh parsley |
Instructions
- Preheat oven to 425 F. In a large, non-stick, ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Season fish with salt and pepper, and sear until golden. Place skillet in oven and cook for about 10 minutes, or until cooked through.
- Meanwhile, heat 1 tablespoon each oil and butter over medium heat in a large skillet with a tight-fitting lid. Add garlic and cook, stirring often until fragrant and golden, about 1 minute. Add rapini, season with salt and pepper and stir for 1 minute. Add 1/4 cup water, cover and continue to cook until rapini wilts and most water evaporates. Remove from heat and keep warm.
- When fish is almost cooked through, heat remaining olive oil and butter in a small pot over medium-high heat. Add capers and cook until they begin to crisp, about 3-4 minutes. Add remaining water, lemon zest and lemon juice. Remove from heat, add parsley and stir. Divide rapini, fish and sauce between 4 plates, and serve.
Nutritional information
Nutrients per serving: 287 calories, 18 g fat, 29 g protein, 5 g carbs, 4 g fibre. Excellent source of vitamin C and folate.
Comment on "Lemon Caper Black Cod & Garlic Rapini"
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Christina writes:
I haven't had any luck finding black cod/sablefish in non-specialty stores in the Toronto area- does anyone have any tips?
—posted October 26, 2007 at 10:47 a.m.
joanna writes:
Because it's a seasonal cold-water fish, it's not commonly available - but worth hunting down as it tastes so good. You can generally find it at St. Lawrence Market at the specialty fish stores, but it might have been frozen - ask first.
—posted February 14, 2008 at 9:52 p.m.
jane writes:
I love all of your recipes, and I am sure this will not be the exception. You make my life easier. Thank you!
—posted May 29, 2008 at 11:20 a.m.
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