Black Cod Wrapped in Zucchini with Garlic Potato Puree and Rosemary-Infused Oil

posted: 06/30/10
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Black Cod Wrapped in Zucchini with Garlic Potato Puree and Rosemary-Infused Oil


For the Rosemary Oil:

  • 10 sprigs (each about 4 inch/10 cm long) fresh rosemary
  • One 17-oz./500-ml bottle extra virgin olive oil

For the Garlic Potato Puree:

  • 4 medium to large russet potatoes (about 3 pounds/1.35 kg total), peeled and each cut into 8 equal pieces
  • 11 tablespoons/150 g salted butter, room temperature
  • 1 cup/235 ml whole milk
  • 2 garlic cloves
  • Salt and freshly ground black pepper

For the Fish:

  • Four 5- to 6-ounce/160-g skinless black cod filets
  • 3 zucchini (each at least 7 inches/18 cm long), cut lengthwise on a Japanese mandolin into 1/16-inch/.2-cm slices
  • 4 sprigs (each about 4 inch/10 cm long) fresh rosemary


To make the Rosemary Oil:

  1. Using the back of a large chef knife, bruise the rosemary as much as possible. Place the bruised rosemary in a small saucepan with the extra virgin olive oil and gently warm the oil over medium-low heat for about 5 minutes or just until it is lukewarm. Reserve the olive oil bottle.
  2. Remove the saucepan from the heat and set aside to allow the rosemary to infuse the olive oil with as much flavor as possible (4 to 6 hours is ideal, however a smaller amount of time will still give you a nice rosemary infused flavor).

To make the Garlic Potato Puree:

  1. Place the potatoes in a pot of boiling salted water and cook for about 20 minutes or until the potatoes are soft. Strain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes.
  2. Working in batches, press the potatoes and butter through a potato ricer and into the same pot. Mix in the milk to form a smooth and fluffy consistency. Using a mortar and pestle, finely crush the garlic into a paste. If you don't have a mortar and pestle, mash the garlic through a garlic press.
  3. Stir the garlic paste into the potatoes. Season the potatoes to taste with salt and pepper. Cover the potatoes and keep them warm.

To prepare the Fish:

  1. Preheat the oven to 400?F/205?C. Sprinkle the fish with salt and pepper. Lay about 6 zucchini slices horizontally on the work surface to overlap each other slightly and create a 5x7-inch/13x18-cm rectangle. Place 1 black cod filet on top of the zucchini slices and wrap the zucchini around the fish to cover completely.
  2. Repeat with the remaining zucchini slices and black cod filets. Heat 1 tablespoon/15 ml of the rosemary olive oil in a large nonstick frying pan over medium-high heat. Place the fish, zucchini-seam side down, in the pan and cook for about 2 minutes or until the zucchini is lightly colored. Using a metal spatula, carefully turn the fish over, folding the ends of the zucchini slices over the fish if necessary. Don't worry if some of the zucchini slices unfold a bit. Once the fish is cooked the zucchini will soften and can be folded around the fish again before it is served.
  3. Add 4 sprigs of rosemary to the pan (these will be used for garnish). Transfer the pan to the oven and bake the fish for about 8 minutes (the time will depend on the thickness of the filet), or until the fish is just cooked through.

To serve:

  1. Place one large spoonful of the potatoes in the center of each of 4 serving plates. Place the fish, zucchini-seam side down, atop of the potatoes, tucking any loose ends of the zucchini slices under the fish.
  2. Drizzle 1 tablespoon/15 ml of the rosemary oil around the plates. Garnish with the roasted rosemary sprigs and serve. Pour the remaining rosemary oil into the reserved olive oil bottle, discarding the rosemary sprigs, and reserve the oil for another use.
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