parmesan black cod with arugula and tomato topping

Ingredients

• Servings: 4
• tomato topping:
• 2 cups chopped vine-ripened tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pinot gris
• 2 tablespoons minced red onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt (optional)
• ground black pepper to taste (optional)
• black cod:
• cooking spray
• 1 pound black cod fillets
• 4 teaspoons dijon mustard
• 4 teaspoons butter, melted
• 1 bunch arugula
• 3/4 cup shredded parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• combine tomatoes, basil, olive oil, pinot gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• preheat oven to 400 degrees f (200 degrees c). spray a rimmed baking sheet with cooking spray.
• place black cod, skin-side down, on the prepared baking sheet. mix dijon mustard and butter together in a small bowl.
• bake in the preheated oven for 5 minutes. flip fish and brush mustard-butter over fish, coating the surface completely. continue baking fish until it flakes easily with a fork, 5 to 6 minutes. cut fish into 4 pieces.
• spread arugula serving plates. arrange fish the arugula and top with tomato mixture and parmesan cheese.