Black Roasted Cod with Sea Beans and Oysters

Black Roasted Cod with Sea Beans and Oysters
Photo by Romulo Yanes


  • 1 tablespoon olive oil
  • 4 6- to 7-oz pieces skinless black cod fillet (1 3/4 inches thick)
  • ¼ cup unsalted butter
  • 4 teaspoons fresh lemon juice
  • 16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor
  • ¼ pound sea beans
  • ¼ teaspoon salt
  • + 2 more ingredients
    • 1/8 teaspoon black pepper
    • ¼ cup shallot

Put oven rack in middle position and preheat oven to 450°F. Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels. Drain oysters in a sieve set ov...

View full recipe at Epicurious


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