Black Cod with Red Onion Jam and Charred Lettuce

Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.

Dinner Seafood High Protein Gluten Free Gourmet

Estimated Nutrition

Calories

635.6

kcal / serving

2542.4 kcal total

Carbs

67.1g

per serving

268.4 g total

Fat

22.2g

per serving

88.6 g total

Protein

28.6g

per serving

114.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

CondimentsSauces

Red Wine Vinegar

Fruits

0.5

piece

Lemon

peel for marinade, juice reserved for dressing

Liquids

150

Liquorice Liqueur

100

Prosecco

NutsSeeds

Chocolate Mint Leaves

chopped

Tarragon

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Other

tbsp

Honey

Seafood

560

Alaskan Black Cod Fillets

4 x 140g fillets

Vegetables

piece

Chili

seeds removed, halved lengthways

500

Red Onion

chopped

Beetroot

cooked and chopped

piece

Little Gem Lettuce

cut into quarters

handful

Pea Shoot

Method

Simmer red onions, sugar, beetroot, and vinegar for 45 minutes until jam-like.

Pass the onion mixture through a sieve to remove lumps and let it cool.

Marinate the cod fillets in the refrigerator overnight.

Mix the liqueur, honey, prosecco, lemon peel, mint, chilli, and tarragon in a large bowl.

Remove the cod from the marinade and season with salt and pepper.

Grill the cod over low-medium heat for 15 to 20 minutes until glazed and firm.

Char the lettuce quarters using a blow torch and dress with olive oil and lemon juice.

Serve the cod on a bed of onion jam with the lettuce and pea shoots.