Roast Cod With Black Bean Sauce

Ingredients

For the sauce:

• 1 teaspoon vegetable oil
• 2 shallots, chopped fine
• 1 ½ cloves garlic, mashed
• 1 tablespoon (heaping) Chinese fermented black beans
• 1 cup sake
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 8 tablespoons butter
• Freshly ground white pepper to taste

For the cod:

• 1 ½ pounds cod fillets, cut into 4 portions
• ¼ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 1 tablespoon butter
• ¼ cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    484 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 146 milligrams cholesterol; 941 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 400 degrees.
2. Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.
3. To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.
4. Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.