Smoky Pimenton and Sherry Roasted Alaska Black Cod


  • 4 Alaska Black Cod fillets (6 to 8oz each) fresh or thawed
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup dry sherry
  • 1/4 cup chopped parsley
  • 2 tbs canola oil
  • 2 tsp Pimenton (smoked Spanish paprika)
  • 1 tbs smoked paprika
  • Season Alaskan Black Cod fillets with salt and pepper and smoked paprika,
  • Add sherry and parsley to a large zip top plastic bag.
  • Add fillets, seal bag and turn several times to coat.
  • Marinate in refrigerator for 15 to 30 minutes.
  • Remove fillets from marinate and discard marinade.
  • Heat oven to 350 degrees.
  • Add oil to an oven safe saute pan and heat to medium-high.
  • Add cod fillets to pan, skin side up and saute in oil for 3 to 4 minutes, until lightly browned.
  • Turn fillets over and cook an additional 3 to 4 minutes, until browned.
  • Finish thicker fillets in oven, cooking just until fish is opaque throughout.
  • Sprinkle with smoked paprika before serving.
Recipe courtesy Alaska Seafood Marketing Institute

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