Mustard-Glazed Black Cod with Fingerlings and Chive Puree
Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mustard-glazed black cod with fingerlings and chive puree. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Mustard-Glazed Black Cod with Fingerlings and Chive Puree is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Mustard-Glazed Black Cod with Fingerlings and Chive Puree is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
  1. Get 1 cup snipped chives
  2. Make ready 1 cup baby spinach
  3. Prepare 1/2 cup extra virgin olive oil
  4. Make ready 1 pound fingerling potatoes (gold potatoes also work)
  5. Get Kosher salt
  6. Get 1/4 cup coarsely chopped brown or green olives (I use Kalamata)
  7. Get 3/4 cup olive oil
  8. Get 4 (6 ounce) skinless black cod fillets
  9. Take Freshly ground pepper
  10. Get 3 tablespoons Dijon mustard
Instructions to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
  1. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
  2. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
  3. In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
  4. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

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