Name: Black Cod with Roasted Sweet-and-Sour Onions
Ingredients: 6 6-ounce black cod fillets with skin; 1/2 cup good-quality sweet Sherry; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Freshly ground black pepper; 1 cup (2 sticks) unsalted butter, room temperature; 1 garlic clove, peeled, flattened; 1/4 cup panko (Japanese breadcrumbs)*; 2 tablespoons fresh lemon juice; 1 tablespoon Pimentón de La Vera (Spanish smoked paprika)**; Coarse kosher salt; Roasted Sweet-and-Sour Onions

Black Cod with Roasted Sweet-and-Sour OnionsPornchai Mittongtare

Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze — a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.

Recipe notes

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