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Baked Black Cod Fillets

Black cod, also known as sablefish or butterfish, is the star of many fine dining restaurants in large part due to its succulent, buttery texture and savory-sweet flavor. It easily takes on the flavors of pretty much any type of sauce or rub that you can think up, from miso-sake glaze to honey-mustard marinade. Here we dress it with just a bit of olive oil, salt and pepper to let its true flavors shine through, but you can use any spice rub, glaze or marinade you like to spice things up at home.

Prep Time — 10 min
Cook Time — 10 min
Servings — 4
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Ingredients

4 black cod fillets

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

Tools

measuring spoons

pastry brush

June Pan

June Oven

June Food Thermometer

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Season the black cod

Place the black cod fillets on the June Pan with space between each fillet for air to circulate. Brush or rub on the oil and sprinkle the salt and pepper over the cod, ensuring all surfaces are coated.

4 black cod fillets

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

June Pan

pastry brush

measuring spoons

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the center of thickest part of the largest fillet.

June Food Thermometer

Bake the black cod

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the black cod until it’s cooked through, about 10 minutes. June will notify you when the black cod is ready.

Serve

Remove the black cod from the June Oven and immediately transfer the fillets to a serving platter or dishes to prevent overcooking. Allow to rest 3 minutes before serving.

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