If you ever get the chance to prepare Black Cod or see it in a seafood shop, do yourself a favor and get a beautiful big chunk of it to create this Jamie Olivier Black Cod Recipe. I guarantee you’ll fall in love with its buttery flavor and velvety texture.

What is Black Cod?

Black cod, also known as Sablefish and Butterfish, is a delectable gourmet fish with a rich, buttery flavor and delicate, smooth texture. Because it is so popular all across the world, it has many distinct names. It’s on the menus of the world’s most exclusive seafood restaurants.

While it is considered a delicacy in many nations, Japan is particularly fond of it. In reality, Black Cod can be difficult to get in the United States since the majority of it is loaded directly into containers and shipped to Japan.

However, there is increasing recognition and respect for Black Cod in the United States. It’s popping up at a lot of fine dining establishments and is gaining popularity among foodies and adventurous diners.

Why We Love This Recipe:

• The taste of the simple 30-minute marinade, made with garlic, lime zest and juice, and fresh ginger, complements the deep flavor of the fish.
• Jamie Oliver Black cod, commonly known as butterfish or sablefish, is high in Omega Three Fatty Acids; in fact, it has the same amounts as salmon! It’s also low in mercury!
• Jamie Oliver Black cod is also on the Monterey Bay Aquarium’s Seafood Watch list as a “Best Choice,” indicating that it is a sustainable choice that is not overfished. So you can relax when you see it at the store!
• It goes well with quinoa and this radish and carrot salad, as well as roasted asparagus. Serve with sesame noodles, Asian slaw, or a simple cucumber salad.

Ingredients Notes For This Jamie Oliver Black Cod 

• Black Cod: Black cod is generally referred to as sablefish, although it is also known as butterfish and Alaska cod. It belongs to the genus Anoplopoma fimbria. If you like the texture of Chilean sea bass, you’ll adore the texture of black cod because they’re so similar. It’s buttery and fatty, yet it still has a velvety texture. Because it is not as lean as cod, it is not as dry. It is normally offered with the skin still on. This recipe calls for four pieces, each weighing 4 to 5 ounces. You may alternatively buy a larger piece of fish (1 to 1.25 pounds) and chop it into parts.
• Zest Of Lime And Lime: We all know that lemon and fish are a marriage made in heaven, but lime is also a match made in paradise! To get the most out of the lime, use a rasp-type grater to take the zest off the exterior of the lime, then squeeze it.
• Ginger: The fresh ginger root is the other important taste component. Scrape the papery skin off the root using a spoon, then shred it with a Microplane grater. For the marinade, you’ll need 1 1/2 teaspoons.
• Garlic: Add a clove of garlic to round out the flavors. You may chop it by hand with a knife, or shred it with your rasp grater while it’s out! Either way, it works!

Note: For zesting, I recommend using Certified Organic citrus because the skin of conventionally farmed citrus fruit might contain pesticide residues.

How To Make Jamie Oliver Black Cod?

1. In a small bowl, combine the garlic, lime zest, lime juice, agave syrup, olive oil, ginger, and salt.
2. Fill a big resealable plastic bag halfway with sablefish. Pour the lime mixture over the fish, close the bag, and press the air out. To coat the fish with the marinade, agitate the bag. Refrigerate for 30 minutes to 1 hour before serving.
3. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
4. Remove the fish from the marinade and discard it. Place the fish on the parchment, skin side down, and place the baking sheet in the oven.
5. 12 to 15 minutes, or until the fish is cooked through and flakes apart when probed with the point of a knife. Garnish with cilantro before serving.

Recipe Tips

• Dry the fish with a towel. I used frozen black sablefish in this Jamie Oliver dish (thawed overnight in the refrigerator). Excess water removed from the fish will allow for maximum contact and a nice sear.
• Avoid overcrowding the pan. Maintaining a hot skillet is essential for achieving a beautiful sear and increased taste. Overcrowding might cause the pan to cool and also influence the browning process, resulting in steamed fish instead.
• Allow the fish to be alone when it comes to frying fish, one of the most common blunders is moving it around too much. Allow the fish to cook for at least 3-5 minutes before attempting to transfer it to avoid rips and tears.

What To Serve With Jamie Oliver Black Cod?

This Jamie Oliver Black Cod dish might alternatively be served with:

• Beef And Snow Peas
• Sheet Pan Chicken Thighs
• French Bread Pizza
• Chicken Enchilada Soup
• Black Bean Soup
• Zucchini Roll-Ups
• Mexican Street Corn Salad

How To store Jamie Oliver Black Cod?

In the Fridge: 

Refrigerate cooked Jamie Oliver Black cod in shallow airtight containers or wrap firmly in heavy-duty aluminum foil or plastic wrap to optimize shelf life for safety and quality. Cooked fish will keep in the refrigerator for 3 to 4 days if properly kept.

In The Freezer:

Properly stored the Jamie Oliver Black cod will maintain the best quality for about one month but will remain safe beyond that time. The freezer time shown is for best quality only – cod that has been kept constantly frozen at 0°F will keep safe indefinitely.

Note: the texture of your Cooked Black cod will be changed it will become mushy.

FAQ Section

Jamie Oliver Black Cod Nutrition Facts

Amount Per Serving

• Calories 213
• Total Fat 17g
• Saturated Fat 3.5g
• Cholesterol 54mg
• Sodium 61mg
• Potassium 390mg
• Total Carbohydrate 0g
• Dietary Fiber 0g
• Sugars 0g
• Protein 15g
• Vitamin A 5.7%
• Vitamin C 0%
• Calcium 2.9%
• Iron 7.7%

Nutrition Facts Source: Source