Made this recipe once before back at work and when I saw black cod on special I just had to try it again at home.
The Black Cod, boneless fillet with skin on, slightly scored but don’t have to. Not marinated only seasoned with cracked sea salt and cracked black pepper. Pan seared skin side first to crisp the skin then flipped and put the cod into the oven to finish. I threw in some freshly squeezed lemon juice to the pan after I removed the fish but that’s all for the fish.
The risotto, I started with hand minced garlic, diced shallots and sweated them down added my aborio rice and then caramelized my shallots with the garlic and aborio. Added a flavorful, amber coloured vegetable stock in stages to the aborio. Once the rice fully absorbed my stock and was not sticking to my teeth as i tasted along the way i turned down the heat and added some fresh chopped thyme, chiffonade basil, baby arugula and probably my favorite cheese, parmigiano reggiano (grated). seasoned and tasted, though i prefer to season along the way most of the time, not sure why i didn’t this time.
Presenting the black cod skin face up, where scoring the skin earlier made the presentation a little different, atop the risotto. Then of course shaved some more of that beautiful parmigiano reggiano to finish off the dish.
if any wants details about the recipe don’t hesitate to ask, will be happy to give it out.