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We hope you got benefit from reading it, now let’s go back to mustard-glazed black cod with fingerlings and chive puree recipe. You can cook mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. Prepare snipped chives
2. Get baby spinach
3. You need extra virgin olive oil
4. Use fingerling potatoes (gold potatoes also work)
5. Provide Kosher salt
6. Provide coarsely chopped brown or green olives (I use Kalamata)
7. You need olive oil
8. Prepare skinless black cod fillets
9. Get Freshly ground pepper
10. Use Dijon mustard

Steps to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
2. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
3. In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
4. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

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