Parmesan Black Cod with Arugula and Tomato Topping Recipe

  • Tomato Topping:
  • 2 cups chopped vine-ripened tomatoes
  • 1/4 cup chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Pinot Gris
  • 2 tablespoons minced red onion
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt (optional)
  • ground black pepper to taste (optional)
  • Black Cod:
  • cooking spray
  • 1 pound black cod fillets
  • 4 teaspoons Dijon mustard
  • 4 teaspoons butter, melted
  • 1 bunch arugula
  • 3/4 cup shredded Parmesan cheese
  1. Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  3. Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
  4. Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
  5. Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.