Black Cod with Preserved Lemon is an elegant meal with complex flavors, best enjoyed with a glass of Emmolo Sauvignon Blanc.
Black cod is one of my favorite kinds of fish. It has a delicate texture and a rich, buttery flavor that sets it apart from other filets. To me, it’s a special kind of fish because it’s not always easy to find. So, when we spot some fresh black cod filets at one of our local fish markets, I always try to coax Keith into splurging and making me an elegant dinner. This was a good day; we opened a bottle of Sauvignon Blanc from our friends at Emmolo, and he went to work.
This Black Cod with Preserved Lemon has to be one of my favorite dishes that Keith has created. He conceptualized this dish specifically to pair with Emmolo Sauvignon Blanc, and I think he hit this one out of the park. Honoring the crisp, subtle notes of this incredible white wine, he created a simple recipe with complex flavors that we think pairs perfectly.
It all started with preserved lemon. Keith likes to make his own, so it is common to spot a jar of lemons marinating in a mason jar on our window sill. In this case, he used the lemons to create a delicious aioli that is simply to die for. It adds just the right amount of flavor to this already fantastic, buttery filet. The first bite literally melts in your mouth. Keith chose to serve this over a bed of rice with some steamed sugar snap peas. This meal is elegant yet simple; it is worthy of a special dinner party, yet just as satisfying for two on a normal weeknight. Funny, that is exactly how I would describe Emmolo Sauvignon Blanc.
This post is sponsored by our friends a Emmolo Wines.
You can purchase Emmolo Sauvignon Blanc here.
- 2 6 ounce portions of black cod (skin-on)
- 2 Tbsp olive oil
- 1 C Arborio rice
- ½ C mayo
- 1 garlic clove
- 2 Meyer lemon
- 1 preserved lemon*
- ¼ chopped fresh parsley
- Salt to taste
- White Pepper to taste
- Zest of 2 lemons
- *TO MAKE YOUR OWN PRESERVED LEMONS:
- 6 lemons
- ¼ C salt
- 4-6 peppercorns
- 1 Bay leaf
- Using a quart mason jar with lid, cut lemons in half or quarters and place in bowl. Sprinkle with half of the salt mixture. Let set for 5 minutes. Take lemons and pack into jar to release juice from the lemons. Add peppercorns and remaining salt after half the lemons are in the jar. Continue packing all lemons in jar. Juice should be at top of jar covering all lemons. Add more lemon juice if needed. Add Bay leaf and close with lid. Place on counter and turn jar over a couple times every 2-3 days. Allow to set for at least 30 days. Lemons will last up to year, with no need for refrigeration.
- TO MAKE THE AIOLI:
- Use 1 preserved lemon half and place in blender or food processor. Add mayonnaise along with salt and pepper (to taste) and blend until smooth. You may need to add more mayo depending on the size of the lemon. Add chopped parsley and refrigerate until fish is served.
- TO PREPARE THE RICE:
- Measure 1¾ C water into medium sauce pan. Using two lemons, zest and reserve 1 tsp of zest adding remaining to water. Juice lemons, add juice to water, and bring to a boil. Once water has come to a boil, add rice along with the juiced lemon rinds along with 1 whole clove of garlic peeled. Reduce heat to medium and cover rice and cook for 20 minutes.
- After the 20 minutes, remove from heat and remove the lemon rinds and garlic clove, and stir in remaining lemon zest.
- TO PREPARE THE FISH:
- Using a heavy bottom sauté pan, place over high heat and add olive oil. Heat for 2-3 minutes. Prepare Fish by making sure fish skin is dry (by blotting on a towel) before placing in pan.
- Place fish in pan, skin side down and cook over medium high heat for 4-5 minutes to allow skin to crisp. Using a spatula, turn fish over and continue to cook for 1-2 minutes or until flaky.
- TO SERVE:
- Place ¾ C rice in middle of the plate and top with the fish and use Aioli to schmear along edge of plate. Serve with steamed sugar snap peas