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BLACK COD w ROASTED SWEET-SOUR ONIONS




Source of Recipe


Bon Appétit


List of Ingredients




6 6-ounce black cod fillets with skin
1/2 cup good-quality sweet Sherry
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 cup (2 sticks) unsalted butter, room temperature
1 garlic clove, peeled, flattened
1/4 cup panko (Japanese breadcrumbs)*
2 tablespoons fresh lemon juice
1 tablespoon Pimentón de La Vera (Spanish smoked paprika)**

Coarse kosher salt



Recipe



Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.

Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.

Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.


ROASTED SWEET-AND-SOUR ONIONS

4 medium onions, unpeeled
3 tablespoons Sherry wine vinegar
2 tablespoons fresh lemon juice
1/2 cup plus 1 tablespoon sweet vermouth or sweet Sherry
1/2 cup dried currants

2 tablespoons olive oil
1/4 cup pine nuts, toasted


Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.

Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.