Comments on: Seared Black Cod with Meyer Lemon Risotto

By: Tonia Schemmel

Tonia Schemmel — Sat, 23 Aug 2025 16:14:47 +0000

In reply to Ryan. Glad you enjoyed Ryan!

By: Ryan

Ryan — Sat, 23 Aug 2025 15:43:57 +0000

So tasty

By: Tonia | Feasting at Home

Tonia | Feasting at Home — Wed, 03 Jul 2024 23:11:52 +0000

In reply to Shana. Yay! So happy you gave this a try!

By: Shana

Shana — Wed, 03 Jul 2024 13:53:35 +0000

Husband: “OMG! One of the top 10 things you’ve ever made!”
This recipe was beyond. Fancy-pants restaurant worthy. Fish (black cod) cooked perfectly. Slid off the skin 1/2 way through so crisped the skin on both sides. Loved the lemon and zest on everything, which I feel tied it all together. I’d roast the asparagus for less time next time but they turned out buttery and flavorful.
If this is any reflection of the rest of your recipes, Sylvia, I may need to make them all! Glad I found you. Other recipes I found for black cod were either Asian or Mediterranean inspired, lots of powerful flavors or marinated for days, but this in it’s simplicity really let the fabulous fish come through.

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Thu, 22 Feb 2024 00:57:03 +0000

In reply to Jackie Klein. Hi Jackie! I would pick an oily fish fillet - like a 2 fillets of salmon, sea bass or black cod. These "oily fish" are much harder to overcook. You'll need about 4 ounces per person. 40 ounces. Whole fish is easiest baked on a sheet pan (350-375 F) coat liberally with olive oil salt, pepper, bake until thickest part of the filet reaches 125-130F, then broil for a couple minutes for color. :)

By: Jackie Klein

Jackie Klein — Wed, 21 Feb 2024 06:54:49 +0000

I’m not very well versed in fish but I want to make this for a dinner party for 10 people. What whole or large filleted fish can I use instead of individual pieces?

By: Tonia | Feasting at Home

Tonia | Feasting at Home — Mon, 12 Feb 2024 20:00:40 +0000

In reply to Maureen Webster. Great to hear Maureen!