Black Cod with Pomegranate Brown Butter

Easy and elegant pan-roasted fish with a pomegranate caper brown butter sauce

Fish is something that I usually make most often during the spring and summer months, but this pan-roasted black cod with pomegranate-caper brown butter is a great dish for fall and winter. The cod cooks skin-side down in a hot pan until the skin gets salty and crispy like a cracker and then quickly finishes on the other side until just cooked through. As the fish rests, butter quickly browns and gets tossed with sweet-tart pomegranate seeds and briny capers to form a finishing sauce. I like serving it over polenta or mashed potatoes to soak up the brown butter and provide a foundation for the black cod. It's a beautiful restaurant-worthy dish that's impressive enough for company and quick and easy enough for busy weeknights.


Related Recipes:
- Miso Black Cod
- Burrata with Persimmon-Pomegranate Relish
- Delicata Squash Rings with Feta & Pomegranate


Pan-Roasted Black Cod with Pomegranate-Caper Brown Butter:

• Remove the pin bones from two 6 oz. skin-on fillets of black cod.
• Season the fish with 2 tsp. grated lemon zest, 2 tsp. fresh thyme leaves, and a large pinch of kosher salt. Let sit at room temperature for 30 minutes, or in the fridge up to overnight.
• Heat 1 tsp. canola oil in a large heavy skillet over medium high heat.
• Add the fish, skin-side down, and cook for 5 minutes, or until very crispy and starting to turn opaque.
• Flip the fish over and cook for another 2-3 minutes, or until cooked through.
• Transfer the fish to a plate and add 2 tbsp. butter to the pan.
• Let the butter foam, then turn brown - careful not to burn - then add in 1/4 c. pomegranate arils and 1 tbsp. roughly chopped capers.
• Turn off the heat, divide the fish onto plates, and spoon the brown butter on top.

Serves two