Sauteed Black Cod with Chorizo, Haricot Verts and Sherry Sauce

Chef Michael Stahler

Bistro Zinc,, Lenox, MA

Sauteed Black Cod with Chorizo, Haricot Verts and Sherry Sauce


  • 1 Tbsp butter for sautéing
  • ½ onion, diced
  • 1 garlic clove minced
  • 1 tsp ginger minced
  • 8 oz sherry wine
  • 1 Tbsp soy sauce
  • ¼ cup butter for whisking into the sauce
  • Salt and pepper
  • 4 8oz black cod fillets
  • ¼ cup vegetable oil
  • 1 Tbsp butter for sautéing vegetables
  • ½ pound chorizo, diced
  • ½ pound haricots verts (or tender green beans), blanched, rinsed in cold water and drained
  • ½ pound fingerling potatoes, cooked in boiling water to cover, about 9 minutes, then drained and sliced
  • ¼ cup chopped chervil


For the sauce:
In a medium skillet, melt 1 Tbsp butter over medium heat. Add onion and cook until soft. Add garlic and ginger and cook for an additional minute.

Add the sherry and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and remove from heat. Slowly whisk in the butter (so it doesn’t separate). Season with salt and pepper. Set aside.

For the fish:
Preheat oven to 420 degrees F. 

Season the fillets with salt and pepper. Place 2 sauté pans on medium high heat. Add 2 Tbsp oil to each pan. Place fillets in the pan, skin side down. Reduce heat to medium and cook until the skin begins to brown slightly.

Place the two pans in the oven and cook until the fish is no longer translucent, about 8 minutes (depending on thickness of fish).  Remove from oven, and turn the fish over, letting it sit on top of the stove without any heat.

For the vegetables:
In a sauté pan, heat 1 Tbsp butter over medium heat. Add the chorizo and sauté until brown. Add the haricot verts and potatoes and sauté until hot.

For assembly:
Arrange the vegetables on 4 plates making sure that every plate has equal amounts of the ingredients. Place the fish on top of the vegetables with the skin side up. Spoon the sauce over the top of the fish. Garnish with chopped chervil. Serves 4.


Recommended wine/beer for Sauteed Black Cod with Chorizo, Haricot Verts and Sherry Sauce:

Dönnhoff 2005 Riesling [Nahe, Germany]