BLACK COD WITH ARUGULA SALAD

SOMETIMES THE BEST RECIPES ARE THE SIMPLEST AND THAT IS WHY I'M PARTICULARLY PLEASED WITH HOW THIS TURNED OUT.  AS IS MOST OFTEN THE CASE, MODERN-DAY COOKING RELIES FIRST AND FOREMOST ON GOOD INGREDIENTS.  THERE WAS WONDERFULLY SPICY AND BITTER ARUGULA IN THE FARMERS' MARKET AND THE MOST INTENSELY TOMATOEY CHERRY TOMATOES, TINY FLAVOR BOMBS.  McCALL'S HAD LITTLE FILLETS OF BLACK COD -- THE SAME FISH SUSHI RESTAURANTS SWAB WITH MISO PASTE AND GRILL.  I PAN-COOKED THEM, SKIN-SIDE DOWN ON TOP OF THE STOVE.  THE ARUGULA WAS TOSSED IN A SIMPLE VINAIGRETTE AND ALLOWED TO SIT FOR A WHILE SO THE LEAVES WILTED, MAKING A NICE PILLOW FOR THE FILLETS.  THE TOMATOES WERE HALVED AND TOSSED OVER THE FISH AT THE LAST MINUTE.  IT TURNED OUT TO BE AN IDEAL COMBINATION; ONE I WILL REPEAT WITH OTHER FISH, MAYBE SAUTÉED SHRIMP OR SCALLOPS.  ALTHOUGH I WILL SURELY MAKE THIS ONE AGAIN.  

 1 BUNCH OF ARUGULA
 10 SMALL CHERRY TOMATOES
 1 lb COD FILLETS, PREFERABLY SKIN ON.
 1 tbsp BANYULS VINEGAR
  cup HIGH-QUALITY OLIVE OIL
 1 LEMON

1

PICK THROUGH THE ARUGULA, DISCARDING ANY LARGE, TOUGH STEMS. WASH IN COLD WATER. DRY THOROUGHLY AND WRAP GENTLY IN A TEA TOWEL.

IN A BOWL LARGE ENOUGH TO HOLD THE GREENS, SPRINKLE SALT AND SEVERAL GRINDINGS OF BLACK PEPPER. ADD 1 TBSP OF BANYULS VINEGAR. WHISK TO DISSOLVE THE SALT, THEN BEAT IN ABOUT 1/3 CUP OF OLIVE OIL.

SLICE THE CHERRY TOMATOES IN HALF LENGTHWISE.

TOSS ARUGULA WITH THE DRESSING.

PRE-HEAT A SAUTÉ PAN OVER HIGH HEAT FOR TWO MINUTES.

DRY THE FISH IN PAPER TOWELS. SEASON WITH SALT AND PEPPER.

POUR 1/3 CUP OF OLIVE OIL IN THE PAN. WHEN IT IS SMOKING GENTLY LAY IN THE FILLETS SKIN SIDE DOWN. SHAKE THE PAN SO THE FISH DOESN'T STICK.

COOK FOR ABOUT 2 MINUTES. TOSS IN 3 TBSPS OF BUTTER. BASTE FISH WITH THE BUTTER AND PAN JUICES.

COVER THE FISH AND COOK ANOTHER MINUTE. UNCOVER AND BASTE AGAIN. TEST THE FISH BY INSERTING A SHARP KNIFE IN THE CENTER AND TOUCHING YOUR BOTTOM LIP. IF IT'S WARM, THE FISH IS DONE.

ARRANGE THE ARUGULA ON TWO PLATES. LAY THE COD FILLETS ON TOP AND SCATTER WITH CHERRY TOMATOES. GARNISH WITH LEMON SLICES.

SERVES 2

Ingredients

 1 BUNCH OF ARUGULA
 10 SMALL CHERRY TOMATOES
 1 lb COD FILLETS, PREFERABLY SKIN ON.
 1 tbsp BANYULS VINEGAR
  cup HIGH-QUALITY OLIVE OIL
 1 LEMON

Directions

1

PICK THROUGH THE ARUGULA, DISCARDING ANY LARGE, TOUGH STEMS. WASH IN COLD WATER. DRY THOROUGHLY AND WRAP GENTLY IN A TEA TOWEL.

IN A BOWL LARGE ENOUGH TO HOLD THE GREENS, SPRINKLE SALT AND SEVERAL GRINDINGS OF BLACK PEPPER. ADD 1 TBSP OF BANYULS VINEGAR. WHISK TO DISSOLVE THE SALT, THEN BEAT IN ABOUT 1/3 CUP OF OLIVE OIL.

SLICE THE CHERRY TOMATOES IN HALF LENGTHWISE.

TOSS ARUGULA WITH THE DRESSING.

PRE-HEAT A SAUTÉ PAN OVER HIGH HEAT FOR TWO MINUTES.

DRY THE FISH IN PAPER TOWELS. SEASON WITH SALT AND PEPPER.

POUR 1/3 CUP OF OLIVE OIL IN THE PAN. WHEN IT IS SMOKING GENTLY LAY IN THE FILLETS SKIN SIDE DOWN. SHAKE THE PAN SO THE FISH DOESN'T STICK.

COOK FOR ABOUT 2 MINUTES. TOSS IN 3 TBSPS OF BUTTER. BASTE FISH WITH THE BUTTER AND PAN JUICES.

COVER THE FISH AND COOK ANOTHER MINUTE. UNCOVER AND BASTE AGAIN. TEST THE FISH BY INSERTING A SHARP KNIFE IN THE CENTER AND TOUCHING YOUR BOTTOM LIP. IF IT'S WARM, THE FISH IS DONE.

ARRANGE THE ARUGULA ON TWO PLATES. LAY THE COD FILLETS ON TOP AND SCATTER WITH CHERRY TOMATOES. GARNISH WITH LEMON SLICES.

SERVES 2

BLACK COD WITH ARUGULA SALAD
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