Black Roasted Cod with Sea Beans and Oysters

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant roasted black cod with sea beans and oysters is a masterclass in delicate coastal flavours. Black cod, often prized for its buttery texture and high healthy fat content, pairs beautifully with the natural salinity of sea beans and the richness of fresh oysters. It is a sophisticated seafood dish that feels truly celebratory while remaining remarkably light and fresh on the palate.

As a diabetes-friendly option, this recipe focuses on high-quality proteins and heart-healthy fats, making it a nutritious choice for those monitoring their carbohydrate intake. The gentle poaching of the oysters in their own liquor creates a natural, savoury sauce that ties the whole dish together. Serve this at your next dinner party for a restaurant-quality meal that is as wholesome as it is impressive.

Ingredients for Black Roasted Cod with Sea Beans and Oysters

110g sea beans (475ml )
16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor
4 (6- to 200g ) pieces skinless black cod fillet (1 3/4 inches thick)
1/4 colher de chá de sal
1/8 colher de chá de pimenta preta
1 colher de sopa de azeite de oliva
60ml de chalota finamente picada
1/2 tablete (60ml) de manteiga sem sal
20ml de suco de limão fresco

How to make Black Roasted Cod with Sea Beans and Oysters

Coloque a grade do forno na posição do meio e pré-aqueça o forno a 232°C.

Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.

Drain oysters in a sieve set over a bowl and reserve their liquor.

Pat fish dry and sprinkle with salt and pepper.

Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.

While cod is roasting, cook shallot in 45ml butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.

Centre pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.