Parmesan Black Cod with Arugula and Tomato Topping

This Parmesan black cod with arugula and fresh tomato topping recipe is served over a bed of arugula. It's an easy seafood dinner for any night of the week.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 430 Calories

Ingredients

• 4 teaspoons butter, melted
• 1 pound black cod fillets
• cooking spray
• 2 tablespoons extra-virgin olive oil
• 1 pinch ground black pepper to taste
• 2 tablespoons minced red onion
• 4 teaspoons Dijon mustard
• 1 bunch arugula
• 2 cups chopped vine-ripened tomatoes
• 2 tablespoons Pinot Gris
• 0.25 teaspoon salt
• 0.25 cup chopped fresh basil
• 0.5 teaspoon minced garlic
• 0.75 cup shredded Parmesan cheese

Recipe Instructions

Step 1

Combine tomatoes, basil, olive oil, wine, onion, garlic, salt, and black pepper in a bowl; refrigerate until flavors blend, about 30 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Coat a rimmed baking sheet with cooking spray.

Step 3

Combine Dijon mustard and butter in a small bowl; set aside. Place black cod, skin-side down, on the prepared baking sheet.

Step 4

Bake in the preheated oven for 5 minutes. Flip; brush mustard-butter over black cod, coating surface completely. Continue baking until it flakes easily with a fork, 5 to 6 minutes. Cut into 4 pieces.

Step 5

Spread arugula onto serving plates; top each with 1 piece black cod, tomato topping, and Parmesan cheese.