Parmesan Black Cod with Arugula and Tomato Topping

Ingredients

• cup schopped vine-ripened tomatoes
• 1/4 cup chopped fresh basil
• tablespoon sextra-virgin olive oil
• tablespoon sPinot Gris wine
• tablespoon sminced red onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt (Optional)
• pinch ground black pepper to taste
• cooking spray
• pound black cod fillets
• teaspoon sDijon mustard
• teaspoon sunsalted butter, melted
• bunch arugula
• 3/4 cup shredded Parmesan cheese

Instructions

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

Tips

We found that we do not use all the tomato topping, so we use the leftover topping as a simple, but good salad dressing.