Spanish · Dinner
Grilled Cod in Black Sauce
Pan-grilled cod fillet served over a Spanish-style black sauce made from squid ink, sofrito, white wine, and fish stock. Finished with garlic-parsley oil and brightened by lemon, plated with sautéed potatoes. Savory, briny, and rooted in Basque and Galician coastal cooking traditions.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
36.2gProtein
24.8gFat
24.1gCarbs
5.2gSugar
3.6gFiber
612mgSodium
91mgChol
3.9gSat Fat
1180mgPotassium
68mgCalcium
2.4mgIron
1.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the cod fillet dry with paper towel, season both sides with salt and black pepper, and slice the potato into thin rounds.
2
Sauté
Heat 1 tablespoon olive oil in a small skillet over medium heat and cook the potato slices 8 to 10 minutes, turning once, until golden and tender.
3
Sweat
In the same skillet add the remaining oil and finely chop and cook the onion and half the garlic over medium-low heat 5 minutes until soft and translucent.
4
Simmer
Stir the crushed tomato, white wine, squid ink, and fish stock into the skillet and simmer over medium-low heat 8 minutes until the sauce thickens slightly and turns glossy black.
5
Finish
Mince the remaining garlic, chop the parsley, stir both into the black sauce off heat, season with salt and pepper, then top with the grilled cod fillet, arrange potatoes alongside, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 2 tsp2 tsp squid ink
- 4 tbsp60ml olive oil, divided
- 11 onion
- 4 cloves4 cloves garlic, divided
- 1/2 cup120g canned crushed tomato
- 4 tbsp60ml dry white wine
- 1/2 cup120ml fish stock
- 22 small potato (about 120g)
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, cut into wedges
- salt, to taste
- black pepper, to taste
