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Roasted Alaska Black Cod with Leeks, Spinach and Cider Butter Print Email

four 7 oz., Alaska Black Cod Fillets
2 oz. Butter
3 Leeks, medium, trimmed and thinly sliced
1 small Onions, thinly sliced
7 oz. Dry cider
2 TBS Olive oil
Salt and freshly ground black pepper
fresh parsley chopped

Preheat the oven to 190°C / 375°F

Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.

Drizzle a little olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.

Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the flesh will become dry.

Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes. Serves 4.

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