Black Roasted Cod With Sea Beans and Oysters: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:30 min
Start to finish:30 min

September 2004

Inspired by the 2001 German film Mostly Martha, Martha is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly charming Italian male chef.

1/4 lb sea beans (2 cups)
16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
4 (6- to 7-oz) pieces skinless black cod fillet (1 3/4 inches thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 garlic cloves, thinly sliced
1 tablespoon olive oil
1/4 cup finely chopped shallot
1/2 stick (1/4 cup) unsalted butter
4 teaspoons fresh lemon juice

Put oven rack in middle position and preheat oven to 450ºF.
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.
Center 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.