A few months back when I was scouring the internet looking for something different to do with wild black cod filets, I came across a post on Well Fed discussing a recipe for Braised Black Cod with Fingerling Potatoes & Garlic Confit. It looked and sounded absolutely delicious, and in the same way the Well Fed folks departed a bit from Alfred Portale’s original recipe, I also decided to switch things up a bit. The resulting dish was something Mike and I both just love, and since black cod is one of those high omega-3 fish we try to eat often, this meal is in fairly regular rotation at our house. The combination of the silky fish, meltingly tender potatoes, sweet roasted tomatoes and mellow garlic is definitely a winner.
This is a pretty pared down version of the two recipes which inspired it. I place halved fingerling potatoes in a baking dish along with a dozen or so whole peeled garlic cloves, season the potatoes and garlic with kosher salt, pepper, and a sprinkling of Herbes de Provence, then add enough olive oil to completely cover them. The baking dish goes into a 350 degree oven for 25 minutes or so, at which time I pull it out, pour off most of the oil, and add half a pint of halved grape or cherry tomatoes. I add a little more salt and a drizzle of the garlic-infused oil, toss everything through, then I place the black cod filets on top of the potato/garlic/tomato mixture, skin side up. Everything goes back into the oven for another 20 minutes or so, but I remove the dish from the oven midway through to flip the filets. To serve, I spoon some of the roasted potatoes, garlic and tomatoes into shallow bowls, place the fish filets on top, and finish the dish with a sprinkling of chopped fresh parsley.
I generally save the garlicky oil that I’ve poured off during cooking and use it to dress a salad to accompany this dish – it’s especially nice combined with fresh lemon juice in place of vinegar, and paired with a peppery green like arugula.