Black Roasted Cod with Sea Beans and Oysters

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This elegant roasted black cod with sea beans and oysters is a masterclass in delicate coastal flavours. Black cod, often prized for its buttery texture and high healthy fat content, pairs beautifully with the natural salinity of sea beans and the richness of fresh oysters. It is a sophisticated seafood dish that feels truly celebratory while remaining remarkably light and fresh on the palate.

As a diabetes-friendly option, this recipe focuses on high-quality proteins and heart-healthy fats, making it a nutritious choice for those monitoring their carbohydrate intake. The gentle poaching of the oysters in their own liquor creates a natural, savoury sauce that ties the whole dish together. Serve this at your next dinner party for a restaurant-quality meal that is as wholesome as it is impressive.

Ingredients for Black Roasted Cod with Sea Beans and Oysters

110g sea beans (475ml )
16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor
4 (6- to 200g ) pieces skinless black cod fillet (1 3/4 inches thick)
1/4 cuillères à café de sel
1/8 cuillère à café de poivre noir
1 cuillère à soupe d'huile d'olive
60ml d'échalote finement hachée
1/2 bâton (60 ml) de beurre non salé
20 ml de jus de citron frais

How to make Black Roasted Cod with Sea Beans and Oysters

Placez la grille du four en position médiane et préchauffez le four à 232°C.

Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.

Drain oysters in a sieve set over a bowl and reserve their liquor.

Pat fish dry and sprinkle with salt and pepper.

Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.

While cod is roasting, cook shallot in 45ml butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.

Centre pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.