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Unbelievably delicious blackened cod pan seared to perfection with garlic herb tomatoes, white beans and Parmesan, finished with a luscious Beurre Blanc sauce. Super easy and quick dinner recipe.

Fresh tomatoes that are marinated in olive oil with tons of fresh herbs like basil, parsley and oregano oh and don’t forget loads of garlic. We added some white navy beans for added protein and fiber. Simple ingredients that make for a delicious fresh and very fragrant dinner.

We decided to get fancy and serve the blackened cod with a beurre blanc sauce. The dish doesn’t really need a sauce, you can warm the marinated tomatoes in the juices and add a splash of broth and butter and this make for a delicious sauce you can dip some crusty bread into. The Beurre Blanc sauce is simply a white wine butter sauce, incredibly easy to make and goes well with fish and seafood.

To make the sauce you simply reduce a small amount of white wine, can use cooking wine with white wine vinegar, shallots and butter. Whisk continuously until the sauce is white and luscious then strain the shallots for a smooth sauce.

Blackening seasoning is easy to make, you most likely have what you need in your spice cabinet, which is smoked paprika, onion powder, garlic powder, black pepper, kosher salt, brown sugar, cayenne, basil, thyme and oregano. You can always buy a store-bought blackened seasoning prepackaged to make things easier if this is something you use often to season your proteins.

Simple deliciously elevated cod dish perfect for lighter weeknight meals.

Enjoy!

@thecommunalfeast

BLACKENED COD WITH GARLIC HERB TOMATOES SERVED IN BEURRE BLANC SAUCE
Yield: 2

BLACKENED COD WITH GARLIC HERB TOMATOES SERVED IN BEURRE BLANC SAUCE

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Unbelievably delicious blackened cod pan seared to perfection with garlic herb tomatoes, white beans and Parmesan, finished with a luscious Beurre Blanc sauce. Super easy and quick dinner recipe.

Ingredients

  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 2 tbsp fresh chopped basil
  • 2 tbsp fresh chopped oregano
  • 2 tbsp fresh chopped parsley
  • Generous pinch of kosher salt and black pepper
  • 1 ½ cup multicolored cherry tomatoes, cut in half
  • 6 oz -about half a can of white navy beans, drained and rinsed
  • Parmesan cheese for garnish
  • 2 black cod fillets
  • Blackening spice (1 tbsp each: smoked paprika, onion powder, garlic powder, black pepper, kosher salt, brown sugar, cayenne, basil, thyme and oregano
  • Beurre Blanc sauce:
  • ½ cup dry white wine or cooking wine
  • ½ tbsp white wine vinegar
  • 1 shallot peeled and diced into small pieces
  • ½ cup butter cut into small cubes
  • Pinch of salt

Instructions

    1. Start by marinating the tomatoes and beans together. Combine olive oil, garlic, fresh
    herbs, salt, pepper, tomatoes and their juices with white beans in a small bowl. Set aside to marinate while cooking the sauce and fish.

    2. Pan sear the cod: Dry the cod fillets with paper towel to remove excess moisture. Rub each fillet with olive oil and season generously with blackening spice. Heat a large cast iron pan with 1 tbsp olive oil. Once the pan is hot (You want a high heat to sear the cod)

    3. Once the oil is hot, gently place the cod fillet skin side up into the saute pan. Cook each side for 3-4 minutes depending on size of fillet, pressing down a bit with a spatula to keep the fillet from curling up. Remove from the pan and set aside. (don’t rinse the pan, we’ll use the pan pan to heat the tomatoes and beans)

    4. Add the marinated tomatoes and beans to the pan and heat on medium to low heat.
    Keep warm while you make the sauce. Taste and adjust seasoning with more salt and pepper and fresh herbs if needed.

    5. Next make the Beurre blanc sauce: heat a splash of olive oil in a saucepot. Once the oil
    starts to shimmer, add the shallot and cook for 2 minutes. Add the white wine and white wine vinegar, cooking over medium to low heat until the wine reduces. About 5 minutes. Add the butter a few cubes at a time continuously whisking until the butter is completely melted.

    6. Remove from the het and whisk until the sauce becomes melted and smooth. Season with salt and strain to remove the shallots.

    7. To plate, add the marinated tomatoes and beans to a plate, next place the cod fillet over top and spoon the sauce around the cod fillet over the tomatoes and beans.

    Garnish with Parmesan and serve immediately

BLACKENED COD WITH GARLIC HERB TOMATOES SERVED IN BEURRE BLANC SAUCE

Dinner

March 17, 2021

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