Simple Way to Cook Speedy Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Mustard-Glazed Black Cod with Fingerlings and Chive Puree. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Mustard-Glazed Black Cod with Fingerlings and Chive Puree Recipe. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Strain into small saucepan; discard solids in strainer.

You can have Mustard-Glazed Black Cod with Fingerlings and Chive Puree using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mustard-Glazed Black Cod with Fingerlings and Chive Puree

1. It’s 1 cup of snipped chives.
2. Prepare 1 cup of baby spinach.
3. Make ready 1/2 cup of extra virgin olive oil.
4. Take 1 pound of fingerling potatoes (gold potatoes also work).
5. Prepare of Kosher salt.
6. It’s 1/4 cup of coarsely chopped brown or green olives (I use Kalamata).
7. You need 3/4 cup of olive oil.
8. Make ready 4 (6 ounce) of skinless black cod fillets.
9. Prepare of Freshly ground pepper.
10. Take 3 tablespoons of Dijon mustard.

Some great options are black cod, halibut, barramundi, grouper, sea bass, tilapia and pompano.Ingredients and Kitchen Tools I Use.Remove soaked shiitake mushrooms from water and squeeze out excess water.Cut off the stems, then slice the cap into thin pieces.

Mustard-Glazed Black Cod with Fingerlings and Chive Puree step by step

1. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt..
2. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins..
3. In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use..
4. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve..

Find more healthy recipes on marthastewart.com.Place fish on a broiler pan or broiler-proof rimmed baking.Divide the pea purée and the fish between two warm plates, pour over the warm.

Gordon Ramsay's succulent maple-glazed ham is perfect for a Boxing Day feast, from BBC Good Food.A wide variety of fingerling options are available to you, such as whole, fillet, and body.Includes black cod fillets, honey, low sodium soy sauce, oil, apple cider vinegar, freshly ground pepper, ginger. · For this easy cod recipe, simply cook the fish in an ovenproof skillet then top with a savory garlic butter flavored with mustard, shallots, parsley.The Best Orange Puree Recipes on YummlyLeg Of Pork With Guava And Habanero Puree, Gluten Free Orange Cranberry Muffin Recipe - Dairy Free, Fresh Orange & Oatmeal Muffins.