Thyme Crusted Alaska Black Cod Food

THYME-CRUSTED ALASKA BLACK COD

Steps:

• Remove any bones that may remain in the Alaska Black Cod fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum). Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. The onions can be refrigerated until you are ready to bake the fish. Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl. When ready to assemble, preheat the oven to 350ºF. Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

STEAMED BLACK ALASKA COD

Steps:

• Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
• Pour Beer/water into the bottom half.
• Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
• When coked remove the skin& bones.
• Lightly butter the flaked fish.
• Add salt& Pepper.