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Roasted Black Cod with Chimichurri

Roasted Black Cod with Chimichurri

Roasted Black Cod with Chimichurri

The brine in this recipe is used in all of the broiled, roasted or pan-seared fish dishes served at Corvino Supper Club & Tasting Room in Kansas City. Chef-owner Michael Corvino says the salt seasons and firms the fish and pulls moisture from the skin so it sears nicely when broiled in oil.

Recipe by Michael Corvino, chef-owner, Corvino Supper Club & Tasting Room in Kansas City

Serves | 2 to 3 |

Brined Cod

  • 1 qt warm water
  • 1 cup kosher salt
  • 2 lbs ice
  • 1 lb Pacific black cod fillets
  • canola oil (for assembly)
  • room-temperature unsalted butter (for assembly)


  • 3 garlic cloves
  • 1 large shallot
  • ¾ cup rice wine vinegar, divided
  • 2 bunches fresh parsley, stems removed and roughly chopped
  • 1 bunch fresh cilantro, stems removed and roughly chopped
  • 1 cup fresh mint leaves
  • 1 cup fresh Thai basil leaves
  • 1 Tbsp chile flakes
  • 2 tsp kosher salt
  • ¼ cup olive oil

| Preparation – Brined Cod | In a large mixing bowl filled with warm water, add salt and ice. Once salt has dissolved and water has cooled completely, add to a container large enough to submerge fish fillets; submerge fillets for 1 hour. Remove fish and pat dry with paper towels. Refrigerate uncovered for a minimum of 1 hour or up to 8 hours.

| Preparation – Chimichurri | In the bowl of a food processer, add garlic, shallot and 6 tablespoons vinegar and pulse until chopped but not puréed. Add parsley and pulse a few times. Add cilantro, mint, Thai basil and chile flakes and pulse a few more times. Add salt and remaining vinegar and pulse. With processor running, slowly add olive oil, and switch processor to emulsify setting; emulsify for a few seconds.

| Assembly | Remove fish from refrigerator 1 hour prior to cooking. Set oven to broil. Oil a rimmed sheet pan; add fish to pan. Using a silicone brush, coat top of fish with butter. Place pan in the middle of oven and broil until golden with dark charred edges, approximately 5 to 7 minutes. Fillets should start to flake apart when ready. Top fish with chimichurri and serve.


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