Black Cod & Shallot Butter

By Kevin • 30 or Less, All, Fish • 6 Jul 2014

Black Cod & Shallot Butter

I wrote this recipe on one of the cooler days a few weeks back when using the oven wasn’t a bad idea. The efficiency in preparation time comes from cooking the asparagus and mushrooms while readying the other components. The quantities used make it a beautiful dinner for two, though don’t hesitate to scale it up if company’s coming. You won’t need to change the cooking time.

Time: 30 minutes

Serves: 2


6 ounces oyster mushrooms – sliced
12 ounces asparagus – cut into 1” pieces
1 teaspoon extra-virgin olive oil
2 4-ounce black cod portions
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 shallots – sliced
2 tablespoons salted butter
2 teaspoons fresh lemon juice


Preheat the oven to 375F.

Place the mushrooms and asparagus in a casserole dish and bake covered for fifteen minutes.

Put a frying pan on medium high heat and add the oil. Season both sides of the fish with the salt and pepper. When the oil is hot, place the cod in the pan skin-side down for two minutes.

Remove the fish from the pan and add it to the casserole dish. Bake covered for five minutes.

While the fish is baking, heat the butter in a small pot over medium heat. Once it’s melted, add the shallots and cook, stirring occasionally for five minutes. Remove the pot from heat and stir in the lemon juice.

Plate the fish on the mushrooms and asparagus, topped with the shallot butter.

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