Toasted fennel and cumin seed, ground with sumac and allspice, crust this Mediterranean black cod, roasted in a hot oven and paired with a muhammara of red peppers, walnuts, and tangy pomegranate molasses.
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Preheat oven to 450°F.
In small sauté pan over low heat lightly toast fennel and cumin. Remove from heat.
When spices are cool, powder them in coffee grinder and add allspice and sumac.
Divide black cod into six portions and sprinkle spice mixture on both sides of fish. Season with salt and pepper.
Transfer fish to parchment-lined half sheet pan. Lightly brush fish with oil.
fish for about 7-8 minutes or until inside of fish is opaque. Remove from oven and set aside. Serve with Muhammara (recipe below).
Combine peppers, garlic, pomegranate molasses, lemon juice, and walnuts in bowl of food processor and puree.
Add breadcrumbs, black pepper, olive oil, vegetable stock, and sherry vinegar. Puree until smooth. Serve with Mediterranean Black Cod.
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