Home of the world's oldest active fishing fleet
Eat on the Wild Side

Eat on the Wild Side


Black Cod with Roasted Sweet-and-Sour Onions


  • 6 6-ounce black cod fillets with skin
  • 1/2 cup good quality sweet Sherry
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 garlic clove, peeled, flattened
  • 1/4 cup panko (Japanese breadcrumbs)* 
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Pimenton de La Vera (Spanish smokes paprika)**
  • Course Kosher Salt
  • Roasted Sweet-and-Sour Onions (see recipe)


  1. Using sharp knife, make three 1/4 inch deep, 2-1/2 inch long diagonal cuts in skin of each fish fillet.
  2. Arrange fillets in single layer, skin side up, in 15x10x2 inch glass baking dish.
  3. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper.
  4. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
  5. Preheat oven to 425 degrees F. Combine butter and garlic in heavy medium saucepan.
  6. Cook over medium heat.
James Johnson