Thyme-Crusted Black Cod on Braised Red Onions
- Preparation Time: 4 hours, 15 minutes
- Cook time: 30 minutes
- Yield: 4 servings
- 8 Black Cod fillets (approx. 6 oz. each), skin removed
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 6 oz Bacon, diced
- 3 large Red Onions, peeled, halved, sliced from root to tip
- 3/4 cup dry White Wine or Vermouth
- 2 Tbsp Soy Sauce
- 2 Tbsp Thyme Leaves, coarsely chopped
- 1 1/2 Tbsp dark Brown Sugar
- 3 Tbsp Red Wine Vinegar
- 3/4 cup Panko (Japanese bread crumbs) or fresh bread crumbs
- 1/4 cup Parsley, chopped
- 1 Tbsp Thyme Leaves, chopped
- 3 Tbsp Butter, melted
Cut out any bones that may remain in the fillets. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and toss it a bit to evenly distribute the marinade. Refrigerate for at least 4 hours, or as much as 24 hours.
To make Braised Red Onion, cook the bacon in a large sauce pan until it renders and begins to crisp. Pour off half the fat. Add red onions to the pan along with 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. Refrigerate until fillets are ready to cook.
Toss panko or bread crumbs with parsley, thyme, and melted butter in a mixing bowl.
When ready to assemble, preheat oven to 350°F. Reheat braised onions in the sauce pan and spread them out in a large shallow baking dish. Lift the fillets from the marinade and arrange on top of the onions, skinned side down. Top each piece with an even coating of the crust mixture, gently patting it on with fingertips. Bake for 25 to 30 minutes, or until fillets flake apart when nudged. Turn the broiler to high and broil until the crumbs are golden brown.
Serve immediately with mashed, roasted winter squash, or braised winter kale.
Recipe courtesy of the Alaska Seafood Marketing Institute