Ingredients Jump to Instructions ↓

  1. 1/4 lb sea beans (2 cups)

  2. 16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor 4 (6- to 7-oz) pieces skinless black cod fillet (1 3/4 inches thick)

  3. 1/4 teaspoon salt

  4. 1/8 teaspoon black pepper

  5. 1 tablespoon olive oil

  6. 1/4 cup finely chopped shallot

  7. 1/2 stick (1/4 cup) unsalted butter

  8. 4 teaspoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Put oven rack in middle position and preheat oven to 450°F. Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels. Drain oysters in a sieve set over a bowl and reserve their liquor. Pat fish dry and sprinkle with salt and pepper. Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes. While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat. Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.


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