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Seared Black Cod served on a bed of Broccoli Rabe, served with Parmesan Cookies and White Truffle
This flakey seared black cod recipe is served on a bed of charred broccoli rabe, cherry tomatoes, and parmesan crisps. Drizzle warm meted herb butter onto before serving.
Ingredients
4 oz wedge of Reggiano Parmesan Cheese, grated
Four 6 oz Black cod fillets
6 tbls olive oil, divided
1 tsp sea salt
½ tsp ground black pepper
1 bunch Broccoli rabe, ends trimmed and rinsed well with cold water. Drain well.
2 cloves garlic, sliced thin
1 tsp hot pepper flakes
Salt
Black pepper
4 tbls minced Italian parsley
Sabatino’s Fresh White Truffles
Four 6 oz Black cod fillets
6 tbls olive oil, divided
1 tsp sea salt
½ tsp ground black pepper
1 bunch Broccoli rabe, ends trimmed and rinsed well with cold water. Drain well.
2 cloves garlic, sliced thin
1 tsp hot pepper flakes
Salt
Black pepper
4 tbls minced Italian parsley
Sabatino’s Fresh White Truffles
Method
- Line 2 cookie sheets with silicone-pads or foil (if using foil spray with cooking spray). Place 1 tbls mounds of grated Parmesan cheese spaced 2” apart and place into pre-heated oven and cook for 4-6 minutes or until golden brown. Remove pans from oven and carefully lift off using a spatula and let cool
- Broccoli Rabe; Heat a large sauté pan and add in 2 tbls of olive oil add in sliced garlic and hot pepper flakes and sauté for 2 minutes. Add in prepared broccoli rabe and sauté for 4-5 minutes. Season with salt and pepper. Keep warm
- Season Black Cod with salt and pepper. Heat a large sauté pan and add in 2 tbls of olive oil, add in seasoned Cod and sear all sides for 2 minutes on each side until golden brown. Remove from pan and cover and hold for 4-5 minutes before serving
- To serve; place cooked broccoli rabe on a platter and top with seared Black Cod. Garnish with minced parsley, Parmesan cookies and slice Sabatino’s White Truffle
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