Baked Alaskan Black Cod with Lemon-Rosemary Braised Tomatoes and Roasted Acorn Squash
Black cod is such a luxurious, buttery fish that it needs very little prodding to feel special. This braised tomato sauce is a perfect compliment, adding an herbaceous, tangy, and lightly sweet topping that pairs perfectly. The acorn squash melds just as beautifully with the braised tomatoes and rounds out this dish to make it a hearty, delicious meal. I love using a variety of cherry tomatoes to really make this dish pop in beauty. And don’t forget to save your squash seeds so you can try making your own variation of roasted seeds to snack on.
4–5 sprigs of rosemary, leaves stripped and coarsely chopped
Zest of 1 lemon
Preheat the oven to 400 degrees Fahrenheit and set the oven rack on the middle rung.
Prepare the acorn squash by slicing them in half and scooping out the seeds (don’t forget to save them*). Then slice the squash** into half circles; don’t remove the skin – it’s edible! Transfer the sliced squash to a large baking sheet and drizzle with about 2 tablespoons of olive oil and 1/2 teaspoon salt. Use your hands to coat each slice with the olive oil and salt. Evenly space out the squash on the baking sheet, then bake in the oven for 30 minutes.
Meanwhile, prepare your braised tomatoes. Place a medium frying pan on the stove, just a touch under medium heat. Add the olive oil, sliced cherry tomatoes, sliced garlic, and salt to the pan and stir to combine. After about 2-3 minutes you should hear the tomatoes begin to sizzle. Stay attentive and stir the tomatoes every minute or so. When the tomato skins are shriveled and the garlic begins to brown, add the rosemary, and continue to stir for another 7-10 minutes until the oil is a beautiful golden color. Remove the tomatoes from the heat and stir in the lemon zest. Remove from heat and set aside.
After 30 minutes, remove the squash from the oven. Use a spatula to flip the squash, which will allow the other side of the squash slices to caramelize. Clear a space in the center for the black cod.
Place the black cod in the center of the baking sheet and drizzle the remaining 1/2 tablespoon of olive oil and sprinkle 1/4 teaspoon salt over the surface. Use your hands to rub the oil and salt evenly over the cod, then top with the thinly sliced lemons. Return the baking sheet to the oven for 10 minutes (set your timer!).
When the timer sounds, turn the oven to broil for 3 minutes and be sure to remove the squash and cod right when the timer sounds. Remove the baking sheet and allow the fish to rest for a few minutes.
Transfer the squash and cod to a serving dish and spoon the braised tomatoes over the cod, using any extra for the squash.
Tuck in immediately!
Store leftovers in an airtight container for up to 3 days in the refrigerator.