# Pan-Roasted Black Cod with Leeks, Ocean à la Crème, Delicata Squash and Karिनata Kale > Rich, silky black cod sits over melting leeks with a small spoonful of Ocean à la Crème for a savory ocean finish. Brown-edged delicata and dark, tender kale bring sweetness and a pleasantly bitter counterpoint to this late-winter plate. - URL: https://www.chezjk.com/recipes/pan-roasted-black-cod-with-braised-leeks-roasted-delicata-and-karinata-kale - Author: Jonathan Katzman - Cooked and photographed: 2025-03-13 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian ![Pan-Roasted Black Cod with Leeks, Ocean à la Crème, Delicata Squash and Karिनata Kale](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffcdc52bf03422e80.jpg) ## Pan-Roasted Black Cod A skin-side sear followed by gentle oven cooking renders some of the fish’s richness while keeping its large flakes moist. ### Ingredients - 4 fillets skin-on black cod, 5–6 ounces each, pin bones removed - 1 tablespoon ghee - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 400°F. Pat the fish very dry and season with salt and pepper shortly before cooking. 2. Heat the ghee in a large ovenproof skillet over medium-high heat. Add the fish skin-side down, pressing gently with a spatula for the first 20 seconds so the skin makes even contact. 3. Cook for 3–4 minutes, until the skin releases readily and its edges are golden. Leave the fish skin-side down and transfer the skillet to the oven. 4. Roast for 5–10 minutes, depending on thickness, until the center reaches 145°F and the flesh separates into moist flakes. Check early to avoid overcooking. 5. Lift the fillets carefully with a fish spatula and plate immediately. ### Notes - Black cod is sablefish, not lean true cod; its high fat content is central to the dish. - For the pale presentation shown, serve flesh-side up. ## Soft Braised Leeks Slowly softened leeks form a sweet, moist bed that catches the fish juices without competing with the ocean condiment. ### Ingredients - 4 medium leeks, white and light-green parts only - 2 tablespoons unsalted butter - 1/3 cup water - 1/2 teaspoon kosher salt, plus more to taste - 1 teaspoon fresh lemon juice ### Instructions 1. Halve the leeks lengthwise and slice crosswise into 1/2-inch pieces. Wash thoroughly in a bowl of water, lift out and drain. 2. Melt the butter in a wide saucepan over medium-low heat. Add the leeks and salt, stirring to coat without browning. 3. Add the water, cover and cook gently for 15–20 minutes, stirring occasionally, until the leeks are completely tender. 4. Uncover and simmer for 3–5 minutes to reduce excess liquid. The leeks should be glossy and spoonable, not soupy. 5. Stir in the lemon juice and adjust the salt. Keep warm over very low heat. ## Ocean à la Crème Finish A restrained amount of the prepared condiment supplies the concentrated savory finish while letting the fish and leeks remain distinct. ### Ingredients - 4 teaspoons Noma Projects Ocean à la Crème, plus more to taste ### Instructions 1. Stir the condiment to distribute its solids and sauce evenly. 2. Spoon about 1 teaspoon over each hot fish portion just before serving, then add more only after tasting. ### Notes - Follow the product label for storage and serving guidance. Check its ingredients for any dietary restrictions. ## Roasted Delicata Squash Roasting skin-on crescents concentrates the squash’s sweetness and creates browned edges to contrast with the soft fish and leeks. ### Ingredients - 2 medium delicata squash, about 1 1/2–2 pounds total - 2 tablespoons olive oil - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 400°F. Scrub the squash, trim the ends, halve lengthwise and scoop out the seeds. 2. Cut into 1/2-inch-thick crescents. Toss with olive oil, salt and pepper. 3. Spread in a single layer on a large rimmed baking sheet, leaving space between pieces. 4. Roast for 30–35 minutes, turning after about 20 minutes, until tender through the skin and well browned on the cut surfaces. ### Notes - Use two baking sheets if necessary; crowding prevents the edges from browning. ## Tender Carinata Kale with Lemon A brief covered cook softens sturdy greens, followed by uncovered cooking to concentrate their flavor. Lemon balances the fish’s richness. ### Ingredients - 1 large bunch carinata kale, about 12–16 ounces - 1 tablespoon ghee - 1 clove garlic, thinly sliced - 3 tablespoons water, plus more as needed - 1/4 teaspoon kosher salt, plus more to taste - 2 teaspoons fresh lemon juice ### Instructions 1. Wash the kale well. Remove tough stems, chop any tender stems finely and cut the leaves into broad ribbons. 2. Heat the ghee in a wide skillet over medium heat. Add the garlic and any chopped tender stems; cook for 30–60 seconds without browning the garlic. 3. Add the leaves in batches, turning until wilted. Add the salt and water, cover and cook over medium-low heat for 8–12 minutes, until tender but still holding their shape. 4. Uncover and cook for 2–4 minutes to evaporate the remaining water, allowing a few edges to catch lightly. 5. Finish with lemon juice and adjust the salt. ### Notes - Mature lacinato or curly kale can be cooked the same way; adjust the covered cooking time to the toughness of the leaves. ## Overall Timing / Workflow The vegetables can wait briefly, so the fish cooks last and reaches the table moist and hot. ### Instructions 1. 0:00 — Heat the oven to 400°F. Prepare the squash and put it in the oven as soon as it is cut and seasoned. 2. 0:10 — Wash and slice the leeks; start their covered braise. 3. 0:20 — Prepare the kale, then start cooking it. Turn the squash once its first side is browned. 4. 0:30 — Dry and season the fish. Finish the leeks and keep them warm; finish the kale and cover loosely. 5. 0:35 — Sear the fish and transfer it to the oven. Remove the squash when browned and tender. 6. 0:45–0:50 — Check the fish temperature, warm the plates and assemble immediately. ### Notes - Allow roughly 50–55 minutes total, depending on preparation speed and fish thickness. ## Plating Keeping the squash and kale beside the fish preserves their contrasting textures and leaves the leek bed visible. ### Instructions 1. Divide the warm leeks among four plates, making a bed slightly larger than each fish fillet. 2. Set the black cod over the leeks, flesh-side up, and spoon Ocean à la Crème over the top. 3. Arrange the roasted delicata and kale in separate piles alongside. Spoon any buttery leek juices around the fish rather than over the squash. ## Leftover Path Gentle reheating protects the delicate fish, while reheating the squash separately restores some of its browned texture. ### Instructions 1. Refrigerate the fish and vegetables in separate shallow, airtight containers within 2 hours. Use within 3 days and store the condiment according to its label. 2. Warm the leeks and kale in a covered pan with a small splash of water. Reheat the squash in a 400°F oven until hot. 3. For warm fish, place it over the leeks, cover and heat gently until it reaches 165°F; avoid boiling the liquid. Alternatively, flake the chilled fish over a lemon-dressed kale salad. 4. Add the Ocean à la Crème after reheating rather than cooking it again. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.