Thyme-Crusted Alaska Black Cod Recipe

Name: Thyme-Crusted Alaska Black Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Alaska Black Cod fillets, skin removed; 6 Tablespoons soy sauce; 3 Tablespoons sugar; Braised Red Onions:; 6 ounces bacon, diced; 3 large red onions, peeled, halved, and sliced from root to tip; 3/4 cup dry white wine or vermouth; 2 Tablespoons soy sauce; 2 teaspoons coarsely chopped thyme leaves; 1-1/2 Tablespoons dark brown sugar; 3 Tablespoons red wine vinegar; Crust:; 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs; 1/4 cup chopped parsley; 1 Tablespoon chopped thyme leaves; 3 Tablespoons melted butter

Servings: persons

3 pounds Alaska Black Cod fillets, skin removed
6 Tablespoons soy sauce
3 Tablespoons sugar
Braised Red Onions:
6 ounces bacon, diced
3 large red onions, peeled, halved, and sliced from root to tip
3/4 cup dry white wine or vermouth
2 Tablespoons soy sauce
2 teaspoons coarsely chopped thyme leaves
1-1/2 Tablespoons dark brown sugar
3 Tablespoons red wine vinegar
Crust:
3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
1/4 cup chopped parsley
1 Tablespoon chopped thyme leaves
3 Tablespoons melted butter

1
Remove any bones that may remain in the Alaska Black Cod fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).
2
Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. The onions can be refrigerated until you are ready to bake the fish.
3
Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.
4
When ready to assemble, preheat the oven to 350u00b0F. Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds Alaska Black Cod fillets, skin removed, 6 Tablespoons soy sauce, 3 Tablespoons sugar, Braised Red Onions:, and more.

Yes, Thyme-Crusted Alaska Black Cod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thyme-Crusted Alaska Black Cod

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions