Black Roasted Cod with Sea Beans and Oysters

prep time: 10
cook time: 19


  • 1/4 pound sea beans: (2 cups)
  • 16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor
  • 4 (6-7/8 cup) pieces skinless black cod fillet (1.75 inches thick)
  • 1/4 teaspoon salt
  • 1 dash black pepper
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallot
  • 4 teaspoons fresh lemon juice


Put oven rack in middle position and preheat oven to 450 degrees.

Cook sea beans in a 2 quarts saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.

Drain oysters in a sieve set over a bowl and reserve their liquor.

Pat fish dry and sprinkle with salt and pepper.

Heat oil in a 12 inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 10 minutes.

While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10 inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a very low simmer, covered, until just barely firm, 2 minutes. Remove from heat.

Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12 inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.