Roasted Black Cod with Gigante Beans, Long Hot Peppers, & Salmoriglio
Recipes
Roasted Black Cod with Gigante Beans, Long Hot Peppers, & Salmoriglio
October 22nd, 2025
Jay Wolman
In this recipe, the fillets are broken down and roasted until the skin turns crisp and bubbly, while the bones and head are used to make a delicate fumet that takes Gigante beans to the next level. The dish is finished with blistered long hot peppers and a bright, punchy salmoriglio. This dish is easy, summery, and incredibly satisfying to eat.
Ingredients
For the fish, fumet, & beans:
- 1 whole Seremoni Grade Black Cod
- 3 heads of garlic, halved
- 1 bunch of parsley stems
- 1 head of fennel, halved
- 1 cup dry white wine
- 1 Tbsp black peppercorns
- Water
- 1 lb gigante beans
- 2-3 long hot peppers
- 1 Tbsp salted butter
- Salt to taste
For the Salmoriglio:
- 1 shallot, finely minced
- A splash of red wine vinegar
- 1 handful parsley leaves, finely chopped
- 2 Tbsp fresh oregano, finely chopped
- 1 clove garlic, microplaned or grated
- 1/2 cup good olive oil
Start by breaking down your fish into fillets. Remove all pin bones and portion into 4 oz fillets. Season with salt.
Keep the fish heads, carcass, and large bones, and continue by soaking them in cold ice water for 30 mins to remove any blood or guts.
In a large pot, bring the fish heads and bones together with 3 heads of garlic, white wine, parsley stems, fennel, and peppercorns. Cover with water and bring to a simmer. Cook for about an hour or so, skimming the top. Strain and reserve
In a large pot, cook the beans with some extra garlic. Once tender, season generously with salt and reserve. (Note: pre-soaking the beans isn’t necessary unless you’re rushing. They will just take a little longer to cook from dry.)
For the salmoriglio sauce, combine chopped herbs and shallot in a small bowl. Add red wine vinegar, grated garlic, and olive oil. The sauce should be bright and punchy.
To cook the fish, heat your oven to 500°F. Start by adding a dry pan or hot plate to the oven to get hot. (Note: In cooking the fish and peppers, I love to use an Ooni pizza oven, but this will easily translate to any regular oven, as long as the temperature is high and reaches 500°)
Using an oven mitt or thick towel, grab the pan and add a drizzle of olive oil before adding the seasoned fish, skin side down.
Add the long hot peppers to the same pan. After 5 minutes, turn the fish, making sure the skin isn’t sticking and finish the cooking. The fish is done when it flakes apart at the touch of a fork.
When it’s time to plate, take some of your cooked beans, strained, and bring together with half a cup of fish fumet. Add a tablespoon of butter and bring up until hot. Place the fish, long hots, and salmoriglio on top and enjoy.