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Roasted Black Cod with Warm Tomato Vinaigrette on Seared Rapini

Black Cod with Warm Tomato Vinaigrette

  • Author: Jill Hillhouse, CNP
  • Yield: 4 1x


Say goodbye to boring boiled fish! This paleo and naturally gluten-free roasted black cod with warm tomato vinaigrette on seared rapini is delicious, heart-healthy and blood-sugar friendly!


  • 4 pieces skinless black cod (about 4 oz. each)
  • Sea salt and freshly ground black pepper
  • Sweet paprika
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup cherry tomatoes
  • ¼ teaspoon hot pepper flakes
  • 2 tablespoons slivered, pitted and drained kalamata olives
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons minced, fresh basil
  • 1 large clove garlic, thinly sliced
  • 1 large bunch rapini (about 6 cups), rough ends trimmed and larger stalks peeled
  • 1/3 cup filterd water


  1. Preheat oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place your fish on prepared baking sheet and season with salt, pepper and paprika.
  4. Sprinkle with thyme and drizzle with 1 tablespoon of oil.
  5. Roast in preheated oven for 8 to 10 minutes or until fish is opaque and flakes easily when tested with a fork.
  6. Meanwhile, in a medium skillet, heat 2 tablespoons of oil over medium-high heat.
  7. Add tomatoes and hot pepper flakes; cook, stirring, for 3 to 4 minutes or until tomatoes are just starting to shrivel.
  8. Add olives and vinegar; cook, stirring, for 1 to 2 minutes or until olives are heated through.
  9. At this point, if the fish is not finished cooking, turn off the heat.
  10. Just before serving, reheat tomato mixture and stir in the basil.
  11. Meanwhile, in a large skillet, heat the remaining oil over medium heat.
  12. Add garlic and cook, stirring, until golden, about 1 minute.
  13. Add rapini and water; bring to a simmer.
  14. Reduce heat to low, cover and simmer, stirring occasionally, for about 5 minutes or until rapini is tender.
  15. Increase heat to medium and sauté, uncovered, until any remaining water evaporates.
  16. Season with salt and pepper.
  17. Divide rapini among serving plates.
  18. Place fish on rapini and spoon tomato mixture over fish.
  19. Enjoy!


If you don’t have fresh thyme leaves on hand, you can use ½ teaspoon of dried thyme in their place.

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