Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins
Durant Lemon Fused Olive Oil is by far one of our favorite and most versatile olive oils we make here at the Durant Olive Mill. It pairs incredibly well with seafood, roasted vegetables and makes lovely, bright vinaigrettes for salads. As a chef, I like to keep most of my meals quite simple at home, and the following recipe for Lemon Olive Oil Baked Black Cod with Herb Roasted Fingerling Potatoes and Simply Dressed Arugula Salad is a perfect example of a light, healthy meal that can be made quickly and still packs a ton of flavor! We hope you enjoy this no fuss recipe in your home kitchen!
Cheers, Eric & Sara, Durant Culinary Directors
12oz(2 each) 6oz. Black Cod fillets (you can easily substitute your favorite white fish for this recipe)
1tspDurant French Citrus Fennel Salt (1/2 tsp. per fillet)
8tbspDurant Fused Lemon Olive Oil
1lbfingerling potatoes, halved
1tbspfinely sliced fresh chives
2tspDurant Fleur de Sel
A couple handfuls of pre-washed arugula leaves
1lemon, juiced
1
Preheat your oven to 400F.
2
Wash and split your potatoes lengthwise, toss with 2 tsp. Fleur de Sel and 2 Tbsp. lemon olive oil.
3
Place cut side down on a baking sheet pan and roast in oven for approximately 20-30 minutes until browned and cooked through.
4
As the potatoes are roasting, season the black cod fillets with the 2 tsp. of Durant French Citrus Salt.
5
Transfer to a baking sheet pan and pour over 4Tbsp. of Durant Lemon Olive Oil, being sure some of the oil is under the fish so as to not stick!
6
Bake in the oven for approximately 15 minutes along with the potatoes until cooked through.
7
When the fish and potatoes are done cooking, toss the potatoes with the fresh minced chives.
8
Dress the arugula leaves with a pinch of Fleur de Sel, squeeze of one lemon, and a few more tablespoons of lemon olive oil.
9
Transfer everything to a serving plate or platter and serve with more lemon olive oil and fresh lemon.
