Easiest Way to Make Speedy Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Favorite Mustard-Glazed Black Cod with Fingerlings and Chive Puree. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mustard-Glazed Black Cod with Fingerlings and Chive Puree, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mustard-Glazed Black Cod with Fingerlings and Chive Puree delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mustard-Glazed Black Cod with Fingerlings and Chive Puree estimated approx 45 min.

To get started with this recipe, we must first prepare a few ingredients. You can cook Mustard-Glazed Black Cod with Fingerlings and Chive Puree using 10 ingredients and 4 steps. Here is how you can achieve it.

A good way to use fresh cod for a healthy dinner.

Ingredients and spices that need to be Make ready to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. 1 cup snipped chives
2. 1 cup baby spinach
3. 1/2 cup extra virgin olive oil
4. 1 pound fingerling potatoes (gold potatoes also work)
5. Kosher salt
6. 1/4 cup coarsely chopped brown or green olives (I use Kalamata)
7. 3/4 cup olive oil
8. 4 (6 ounce) skinless black cod fillets
9. Freshly ground pepper
10. 3 tablespoons Dijon mustard

Instructions to make to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree

1. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
2. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
3. In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
4. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

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