Crispy-Crusted Black Cod Fillet with Garlic Sauce by @cuisinovia

55 min
Hard

2 servings

🐟

200 g

Alaskan Black Cod Fillet With Skin

🫒

40 g

Green Olives, Pitted

🟡

30 ml

Dijon Mustard

🍋

330 g

Lemon

🧅

30 g

Fresh Onions

🌿

4 g

Fresh Dill

🫒

90 ml

Olive Oil

🧂

3 g

Salt

🌶️

1 g

Pepper

🍞

10 g

Panko Breadcrumbs

🌿

4 g

Parsley

🧄

6 g

Garlic

🍋

1

Lemon

🫒

1 tbsp

Olive Oil

🍞

50 g

Toast Bread, Crustless

💧

60 ml

Water

🌽

400 g

Corn Sticks

🫒

2 tbsp

Olive Oil

🌶️

12 g

Chilli Salt

🌶️

Black Pepper

Preparation Steps

  1. Step 1/16

    Defrost the fish in the refrigerator, then preheat the oven to 220°C fan-forced.

  2. Step 2/16

    Place the olives, mustard, lemon zest and juice, spring onions, dill and 2 tablespoons olive oil in a small blender and blend well.

  3. Step 3/16

    In a small bowl, mix the panko breadcrumbs with the remaining olive oil and parsley.

  4. Step 4/16

    Place the fish, skin side down, in a large baking dish, then brush the surface with 2/3 of the blended olive mixture.

  5. Step 5/16

    Sprinkle with the panko, pressing lightly to adhere.

  6. Step 6/16

    Bake the fish for 20 minutes.

  7. Step 7/16

    While the fish is baking, put the remaining 1/3 of the olive/mustard mixture in a blender.

  8. Step 8/16

    Add all the remaining ingredients for the garlic sauce and blend well.

  9. Step 9/16

    If you prefer a more loose mixture, add a little water, then transfer to a bowl.

  10. Step 10/16

    Place the corn ribs in the airfryer, drizzle with the olive oil and sprinkle with chili salt and black pepper.

  11. Step 11/16

    Air-fry the corn ribs at 200°C for 15 minutes.

  12. Step 12/16

    Serve the fish with the sauce and corn ribs.

  13. Step 13/16

    Place the corn sticks in the air fryer basket and drizzle them with 2 tbsp (30 ml) olive oil.

    🌽Corn sticks
    🫒Olive oil
    🥄Measuring spoons

  14. Step 14/16

    Season the corn sticks with chili salt and black pepper.

    🌽Corn sticks
    Chili salt
    🌶️Black pepper

  15. Step 15/16

    Air-fry the seasoned corn sticks at 200°C (400°F) for 15 minutes, shaking once halfway through.

    🌽Corn sticks

  16. Step 16/16

    Divide the crispy black cod, garlic sauce, and spiced corn ribs between 2 serving plates.

    🐟Alaskan black cod fillet with skin
    🌽Corn sticks
    Garlic cloves
    🍽️Serving plate

Composition

Ingredients

Types

Fish, Seafood, Condiments, Fruit, Herbs, Oils, Seasonings, Grains, Breadcrumbs, Liquids, Vegetables, Corn products

Ingredients

Alaskan black cod fillet with skin, Green olives, pitted, Dijon mustard, Lemon, Fresh onions, Fresh dill, Olive oil, Salt, Pepper, Panko breadcrumbs, Parsley, Garlic, Toast bread, crustless, Water, Corn sticks, Chilli salt, Black pepper

Allergens

Fish, Mustard, Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

690 kcal

Macro nutrients

Protein: 42g, Total fat: 43g, Saturated fat: 7g, Carbohydrates: 39g, Dietary fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 870mg, Calcium: 90mg, Iron: 3.1mg, Magnesium: 92mg, Selenium: 48µg

Vitamins

Vitamin A: 110µg RAE, Vitamin C: 31mg, Vitamin D: 11µg, Vitamin B12: 4.8µg, Vitamin E: 5.2mg, Vitamin K: 73µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

Chef's knife, Cutting board, Small bowl, Large baking dish, Pastry brush, Measuring spoons, Serving plate

Appliances

Refrigerator, Convection oven, Small blender, Air fryer

Type

Type

Type Of Dish

Main Course, Seafood Dish

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Contemporary European

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy, Juicy

Flavors

Savory, Garlicky, Tangy, Briny, Herbaceous, Spicy, Citrusy, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish or garlic sauce out longer than 2 hours), fridge : 2 days (Store fish, sauce, and corn in separate airtight containers,Refrigerate at or below 4°C (40°F),Reheat fish and corn until hot before serving), freezer : 1 month (Freeze cooked fish in an airtight freezer-safe container,Do not freeze the garlic sauce for best texture,Thaw fish overnight in the refrigerator)