Roasted Black Cod with Leeks, Spinach, & Cider Butter
- Preparation Time: 15 minutes
- Cook time: 15 minutes
- Yield: 4 servings
- 4 Black Cod Fillets (6 oz each)
- 2 oz Butter
- 3 medium Leeks, trimmed and thinly sliced
- 1 small Onion, thinly sliced
- 7 oz Dry Cider
- 2 Tbsp Olive Oil
- Salt & Pepper, to taste
- Fresh Parsley, chopped
Preheat the oven to 375°F. Heat the butter in a frying pan and saute the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
Drizzle a little olive oil into a roasting pan and add in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the fish will become dry.
Serve the fish with the vegetables, garnished with sliced lemons & fresh parsley.