Seared black cod

Black Cod is delicious. It’s also called sable fish. I’ve also heard it called butter fish because of it's texture. Last night, I called it dinner.

I pan seared a filet I found in my freezer in an induction unit. That allows me better temperature control than my gas stove. So, 500 degrees. Waited for it to come to temperature, added some avocado oil and before that hit smoke point, put the cod — dried and salted/peppered right before cooking — in skin-side up.

After a couple of minutes, when it got nice and crispy, I flipped it until the skin easily pulled away from the meat (not a fan of fish skin).

Served it with lemon wedges and sauteed brocollini tossed in tomatoes paste and basil, and wile rice.

I’ll work up and nutrients and add those.