Black Cod with a Brown Butter Blueberry Basil Sauce

Black Cod with a Brown Butter Blueberry Basil Sauce

Black cod, also known as butterfish, is one of our favorite wild-caught fish for its rich, buttery texture and delicate flavor. Naturally high in omega-3s, black cod stays moist and tender as it cooks, making it an easy choice for a simple weeknight dinner or a special meal. This recipe pairs the rich, buttery flavor of black cod with a sweet and savory brown butter blueberry basil sauce. Fresh blueberries and basil add a bright, seasonal touch that balances the richness of the fish for an easy yet impressive meal.

From left to right: Over the shoulder shot of all of the ingredients, far away shot of Jenn pouring the honey into the sauce pan, and up close photo of the blueberry sauce, and lastly a finished plate of the black cod with the blueberry sauce on top

[[ recipeID=recipe-2mt1uusqq, title=Black Cod with a Brown Butter Blueberry Basil Sauce ]]

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Black Cod with a Brown Butter Blueberry Basil Sauce

Servings: 4

Ingredients

Instructions

Ingredients

  • 1 lb. or 4 portions of wild-caught black cod
  • White cooking wine
  • Salt & Black Pepper, to taste
  • 1 lb. salted butter
  • 1 pint fresh blueberries
  • ¼ cup honey
  • 1 tsp ground cinnamon
  • ⅛ cup fresh basil, finely sliced

Instructions

  1. Preheat oven to 375°F.
  2. Place 4 black cod portions, skin side down, on a parchment-lined sheet tray. Lightly brush the tops of the black cod with white cooking wine and season with salt & pepper.
  3. Bake at 375°F for approximately 15 minutes, or until the fish reaches an internal temperature of 145°F.
  4. While the fish is baking, place the salted butter in a medium saucepan over medium-high heat. Cook the butter, stirring occasionally, until it turns a light golden brown and develops a rich, nutty, toasty aroma. Do not allow the butter to burn.
  5. Reduce the heat to low-medium, allowing the butter to continue gently bubbling. Add the blueberries and stir to combine.
  6. Continue cooking until the blueberries begin to burst, releasing their juices and deep purple color. Cook until the mixture is fragrant and the berries have softened.
  7. Remove the saucepan from the heat. Add the honey and cinnamon, stirring until fully incorporated.
  8. Using an immersion blender, blend the sauce until smooth and fully emulsified. Fold in the finely sliced basil and stir until evenly incorporated.
  9. Plate each black cod portion and spoon the warm brown butter blueberry basil sauce over the top.
  10. Garnish each portion with a small amount of freshly sliced basil so it remains bright green and fragrant when served.

Notes

-Butter should be light golden brown with a nutty aroma and no burnt flavor.

-Blueberries should be fully softened and incorporated into the sauce.

-Honey and cinnamon should be fully dissolved into the sauce.

-Sauce should be smooth, emulsified, and rich purple.

-Basil should be evenly distributed throughout the sauce.

-If you have any sauce left over, try it on French toast or waffles!