Parmesan Black Cod with Arugula and Tomato Topping recipe
All Recipes Seafood Fish
Ingredients
- 2 cups chopped vine-ripened tomatoes ¼ cup chopped fresh basil 2 tablespoons extra-virgin olive oil 2 tablespoons Pinot Gris 2 tablespoons minced red onion ½ teaspoon minced garlic ¼ teaspoon salt 1 pinch ground black pepper to taste cooking spray 1 pound black cod fillets 4 teaspoons Dijon mustard 4 teaspoons butter, melted 1 bunch arugula ¾ cup shredded Parmesan cheese
Nutrition Info
- 430.3 caloriescarbohydrate: 8.5 gcholesterol: 79.7 mgfat: 33.2 gfiber: 2.3 gprotein: 23.6 gsaturatedFat: 9.8 gservingSize: -sodium: 614.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Parmesan Black Cod with Arugula and Tomato Topping
Directions
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Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl, refrigerate until flavors blend, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.