• 4 Alaska Black Cod fillets (6 to 8 oz. each), fresh or thawed
  • Salt and pepper, to taste
  • 1/2 cup dry sherry
  • 1/4 cup chopped parsley
  • 2 tablespoons grapeseed or canola oil
  • 2 teaspoons pimenton (smoked Spanish paprika)


  1. Season Alaska Black Cod fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. 
  2. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.
  3. Heat oven to 350°F. Add oil to oven-safe skillet and heat to medium-high. Add black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned. 
  4. Turn fillets over and cook an additional 3 to 4 minutes, until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout. Sprinkle with pimenton before serving.

Nutrients per serving: 472 calories, 37g total fat, 7g saturated fat, 72% calories from fat, 97mg cholesterol, 27g protein, 1g carbohydrate, 0.3g fiber, 116mg sodium, 79mg calcium and 2970mg omega-3 fatty acids.

Learn more about Alaska Cod