Chili Confit Black Cod with Toasted Gnocchi and Burst Cherry Tomatoes
This Chili Confit Black Cod is not for the faint of heart. Marinated in a fiery confit and served on a bed of toasted gnocchi tossed in chili oil, this late summer meal is as simple as it is hot.
Equipment
- Oven-safe skillet
- Large baking sheet
Ingredients
- 21 red Thai chilis **
- 3 cloves garlic peeled
- 1 ½ cups olive oil
- 2 tbsp honey
- 1 tsp kosher salt
- 4 black cod fillets
- 350g (12oz) gnocchi
- 250g (9oz) cherry tomatoes
- 1 ear corn kernels cut from the cob
- 1 cup sugar snap peas
Instructions
- Place the garlic and chilis in a large skillet and cover with the olive oil. Place the skillet over medium heat. Heat until small bubbles break the surface of the oil. Reduce the heat to low and cook for 15-20 minutes, making sure the oil never comes to a rapid simmer.
- Once the garlic can be easily pierced with a knife, pour the contents of the skillet into a heat proof jar and set it aside to cool completely.
- Once the confit has cooled, extract the chilis and garlic from the oil and place them in a large food processor. Blitz until smooth. Transfer the puree to a bowl and add the honey and the salt, whisk to combine.
- Place the cod fillets in a resealable container and pour the marinade over top. Toss the fish in the marinade to ensure it is evenly coated. Seal the container and transfer it to the fridge. Leave the fish to marinate for 1-2 hours.
- When the fish is in the last half an hour of its marinating time, preheat the oven to 400°F. Pour the gnocchi into a large bowl. Add the tomatoes, corn, and sugar snap peas. Pour 2 tablespoons of the confit oil over top and toss to coat.
- Pour the mixture onto a large baking sheet lined with parchment paper. Sprinkle generously with salt and place it in the oven. Roast the gnocchi for 15 minutes, tossing it with a spatula once halfway through.
- Pour a tablespoon of the confit oil in an oven-safe skillet and place over medium heat. Once the oil is shimmering, add the cod to the skillet skin-side-down. Sear until the skin is crisp, about 2 minutes. Flip the fish and sear until golden, about 2 minutes more. Flip the fish once more before transferring the skillet to the oven. Roast the fish for 5 minutes or until flaky.
- Take the gnocchi out of the oven and divide it amongst four plates. Place a cod fillet on top of each serving and serve immediately.
Notes
** Don't worry, you won't be consuming all 21 chilis. I promise.