SEARED BLACK COD SERVED ON A BED OF BROCCOLI RABE, SERVED WITH PARMESAN COOKIES AND WHITE TRUFFLE

INGREDIENTS

SERVES: 4

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 Truffle 

DIRECTIONS

Pre-heat oven to 350 degrees

 1. 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.
 2. 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.

3. 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.

4. 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.