Mustard Pan-Roasted Black Cod with Braised Baby Artichokes and Sweet Potato Fries

Mustard Pan-Roasted Black Cod

A thin mustard coating cuts through black cod's richness without hiding its flavor. Starting skin-side down renders some fat before a short oven finish gently cooks the flesh.

Ingredients

• 4 6-ounce skin-on black cod (sablefish) fillets, pin bones removed
• 2 tablespoons gluten-free Dijon mustard without added sugar
• 1 tablespoon ghee
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon roughly chopped flat-leaf parsley

Instructions

1. Heat the oven to 425°F. Pat the fish thoroughly dry, especially the skin, and season with salt and pepper.
2. Spread a thin layer of mustard over the flesh side of each fillet, keeping it off the skin.
3. Heat the ghee in a large ovenproof skillet over medium-high heat. Place the fish skin-side down and press gently with a spatula for the first 20 seconds to keep the skin flat.
4. Cook without moving for 3–4 minutes, until the skin releases readily and its edges begin to crisp. Do not flip.
5. Transfer the skillet to the oven and roast for 7–12 minutes, depending on thickness, until the center reaches 145°F and the flesh separates into moist flakes. If the mustard needs more color, briefly broil while watching closely and include that time in the cooking.
6. Rest for 2 minutes and scatter with parsley.

Notes

• Black cod is delicate when cooked; use a wide fish spatula to lift each portion.
• If the skillet cannot hold the fillets without crowding, use two ovenproof skillets.

Lemon-Garlic Braised Baby Artichokes

A shallow olive-oil braise makes the trimmed artichokes tender while leaving their shape intact. Lemon and fresh parsley brighten their earthy flavor and balance the fish.

Ingredients

• 2 pounds baby artichokes
• 2 lemons, divided
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 cup water, plus more as needed
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup roughly chopped flat-leaf parsley

Instructions

1. Fill a bowl with cold water and squeeze in the juice of one lemon, adding the squeezed halves.
2. Pull the tough outer leaves off each artichoke until the remaining leaves are pale and tender at the base. Cut off the top third, trim the stem end, and peel the stem and dark green areas around the base.
3. Halve the artichokes lengthwise, quartering larger ones. Remove any fuzzy choke or prickly inner leaves with a small spoon, then place in the lemon water.
4. Warm the olive oil and garlic in a wide saucepan over medium-low heat for about 1 minute, just until fragrant; do not brown the garlic.
5. Drain the artichokes and add them to the pan with 1 cup water, salt, pepper, and 1 tablespoon juice from the remaining lemon. The liquid should come roughly halfway up the artichokes; add more water if needed.
6. Bring to a gentle simmer, cover, and cook over low heat for 20–30 minutes, turning once, until a small knife slides easily through the hearts and the leaves are tender.
7. Uncover and simmer for 3–5 minutes to reduce the liquid to a shallow, glossy coating. Fold in the parsley and adjust the salt and lemon juice.

Notes

• Trim generously: tough outer leaves will remain fibrous even after braising.
• Keep a little braising liquid for serving, but avoid flooding the plate.

Roasted Sweet Potato Fries

Evenly cut batons and plenty of space on the baking sheets encourage browned edges rather than steaming. Their caramelized sweetness complements the mustard and lemon.

Ingredients

• 2 pounds orange-fleshed sweet potatoes
• 2 tablespoons avocado oil
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two large rimmed baking sheets.
2. Scrub the sweet potatoes and peel if desired. Cut into even batons about 3/8 inch thick, then pat dry.
3. Toss with the avocado oil, 1/2 teaspoon salt, and pepper. Spread across the baking sheets in a single layer with space between the pieces.
4. Roast for 15–20 minutes. Turn the fries and rotate the sheets between racks, then roast for another 15–20 minutes, until browned at the edges and tender inside.
5. Taste and add the remaining salt as needed. Serve immediately for the best texture.

Notes

• These are browned, tender oven fries rather than uniformly crisp deep-fried fries. Crowding the sheets will make them softer.

Overall Timing / Workflow

The artichokes can wait briefly while the fries finish, leaving the delicate fish as the last component cooked.

Instructions

1. 0:00 — Heat the oven to 425°F. Trim the artichokes into lemon water.
2. 0:20 — Start the artichoke braise. Cut and season the sweet potato fries.
3. 0:30 — Put the fries in the oven. Dry, season, and mustard-coat the fish.
4. 0:48 — Turn the fries and rotate the baking sheets. Check the artichokes; once tender, reduce their juices and keep warm off heat.
5. 0:52 — Sear the fish skin-side down. Transfer it to the oven, consolidating the nearly finished fries onto one sheet only if they will still fit without crowding.
6. 1:03–1:10 — Check the fish for doneness and the fries for browned edges. Finish the artichokes with parsley and lemon, rest the fish briefly, and plate.

Notes

• Allow about 70 minutes total. Artichoke size and fish thickness may shift the timing by several minutes.

Plating

Keeping the braising juices beside, rather than under, the fries preserves their browned edges and gives each component its own space.

Instructions

1. Set one black cod fillet on each warm plate, mustard-side up.
2. Spoon the artichokes alongside with a little of their glossy braising liquid.
3. Arrange the sweet potato fries separately from the artichoke juices. Scatter any parsley left on the component serving dishes over the fish and artichokes, and serve immediately.

Leftover Path

Separate storage lets the fish reheat gently and the fries regain some surface texture without overcooking the vegetables.

Instructions

1. Refrigerate the fish, artichokes with their juices, and fries in separate airtight containers within 2 hours. Use within 3 days.
2. Reheat the fries on a baking sheet at 425°F for 8–12 minutes, turning once.
3. Warm the artichokes in a covered saucepan with a splash of water. Reheat the fish separately, covered in a 300°F oven, until it reaches 165°F.
4. Alternatively, flake the chilled fish over a parsley-and-lemon-dressed salad with the artichokes, serving the reheated fries alongside.