Black Cod with Crispy Potatoes and Salsa Verde

Black cod roasted on the same sheet pan as crispy potatoes, finished with a sharp parsley and caper salsa verde. Scaled for 1 lb of black cod from Svenfish.

Why black cod

Black cod, also sold as sablefish, is rich and holds a lot of moisture, so it stays tender even if it goes a minute long. That richness is why it wants something sharp next to it. Salsa verde does the job: parsley, capers, lemon and olive oil, no cooking.

Ingredients

• 1 lb black cod, cut into 2 portions
• 1 lb small Yukon Gold potatoes, halved
• 3 tbsp olive oil, plus ⅓ cup for the salsa verde
• 1 packed cup flat-leaf parsley leaves
• 1 tbsp capers, rinsed
• 1 small garlic clove
• Zest and juice of 1 lemon
• Pinch of red pepper flakes
• Kosher salt

Instructions

1. Heat the oven to 450°F. Toss the potatoes with 2 tbsp of the oil and a good pinch of salt, set them cut-side down on the sheet pan and roast for 25 minutes, until the undersides are deep golden.
2. While they roast, chop the parsley, capers and garlic together until fine. Stir in the ⅓ cup of oil, the lemon zest, half the lemon juice, the pepper flakes and a pinch of salt. Taste and add more lemon if you want it sharper.
3. Pat the black cod dry, salt it on both sides and rub it with the last 1 tbsp of oil.
4. Push the potatoes to the edges of the pan and lay the fish in the middle, skin-side down if it has skin. Roast for 10 to 12 minutes, until the flesh flakes when you press it and the center has turned opaque.
5. Plate the potatoes and fish and spoon the salsa verde over both.

Pro tips

• Leave the potatoes alone for the full 25 minutes. Moving them early tears the crust off.
• Black cod is delicate once cooked. Lift it off the pan with a thin spatula rather than tongs.
• The salsa verde keeps for a day in the fridge and is just as good on roast chicken.

Order fresh black cod for home delivery across Massachusetts, or pick it up at our Acton store.