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Parmesan Black Cod with Arugula and Tomato Topping

Parmesan Black Cod with Arugula and Tomato Topping

Richard Denker

"This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread."
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55 m servings 430 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  3. Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
  4. Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
  5. Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.


  • Cook's Note:
  • We found that we do not use all the tomato topping, so we use the leftover topping as a simple, but good salad dressing.

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Read all reviews 2
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wonderful, I will make it again. It was so tender and the tomato mixture very flavorful. As another reviewer commented, I started it skin side up then flipped it to finish

The fish melted in my mouth-- it was delicious! I loved the flavor of the fresh basil, tomatoes, garlic, parmesan, and the black cod... excellent! I only had grated parmesan on hand, and it ta...

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