“Smoked Spanish paprika and dry sherry — two ingredients that transform Black Cod into something completely unexpected.”
Alaska Black Cod is one of the richest, most buttery fish in the Pacific. Here it gets a Basque-inspired treatment — marinated briefly in dry sherry and parsley, then seared hard and finished with a dusting of pimentón. The smoked paprika forms a rust-red crust that contrasts beautifully with the white flaky flesh beneath. Pairs beautifully with a Roasted Garlic Torta de Papa — a Spanish-style potato cake that soaks up the pan juices perfectly.
- 4 fillets Alaska Black Cod (6-8 oz each), fresh or thawed
- to taste Salt and black pepper
- 1/2 cup Dry sherry
- 1/4 cup Fresh flat-leaf parsley, chopped
- 2 tbsp Grapeseed or canola oil
- 2 tsp Pimentón (smoked Spanish paprika)
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01
Season and marinate
Season fillets with salt and pepper. Combine sherry and parsley in a zip-top bag. Add fillets, seal and turn to coat. Marinate in refrigerator 15-30 minutes.
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02
Prepare to cook
Remove fillets from marinade and discard the marinade. Heat oven to 350°F.
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03
Sear skin-side up
Add oil to an oven-safe skillet over medium-high heat. Add fillets skin-side up and sauté 3-4 minutes until lightly browned.
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04
Flip and brown
Turn fillets over and cook a further 3-4 minutes until browned on both sides.
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05
Finish in oven
For thicker fillets, transfer skillet to oven and cook just until fish is opaque throughout.
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06
Serve
Dust generously with pimentón just before serving.
Discard the sherry marinade — do not be tempted to use it as a sauce. It has been in contact with raw fish. The pimentón goes on at the very end, not during cooking, so the smoked flavour stays vivid and bright rather than bitter.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
