Sumac-crusted black cod salad

Indulge in a flavorful sumac-crusted black cod salad, packed with a delightful blend of fresh ingredients for a truly tantalizing culinary experience.

Ingredients:

• 8 red or yellow tomatoes—4 cored, halved crosswise and seeded
• 6 1/2 tablespoons extra-virgin olive oil
• 1/4 cup plus 1 tablespoon chopped flat-leaf parsley, plus 1/4 cup parsley leaves, for garnish
• 1 tablespoon red wine vinegar
• Salt and freshly ground pepper
• 110g baby spinach
• 1/4 cup dried ground sumac (30g)
• Four 6-ounce skinless black cod fillets

Instructions:

1. Preheat your oven to 275°. Place the halved tomatoes on a baking sheet with edges and mix them with 2 tablespoons of olive oil, 1 tablespoon of finely chopped parsley, and 2 teaspoons of vinegar. Season with salt and pepper. Place the tomatoes cut side up and bake for 1 hour. Flip the tomatoes and bake for an additional hour.Turn up the oven heat to 300°. Remove the skins from the warm tomatoes and keep them aside. Cut the tomato halves into quarters and move them to a dish along with any juices. Place the tomato skins on a pie plate and bake for roughly 15 minutes, flipping once, until they become crispy.In a bowl, blend 2 tablespoons of olive oil with the remaining 1/4 cup of chopped parsley and 1 teaspoon of vinegar to make the vinaigrette. Season it with salt and pepper.In a small pot of boiling water, blanch the spinach for half a minute. Drain and gently squeeze out any excess water.In a flat dish, put the sumac. Season the fish fillets with salt and pepper and coat them completely with the sumac. In a large nonstick skillet, heat 2 tablespoons of olive oil until it shimmers. Add the fillets and cook over medium-high heat until they are browned, crispy, and just cooked through, about 4 minutes per side. If the fish browns too quickly, lower the heat towards the end of cooking.Meanwhile, in a medium pot, heat the remaining 1/2 tablespoon of olive oil. Add the spinach and the tomato quarters with their juices and cook over medium-high heat, stirring, until heated through. Season with salt and pepper and keep it warm.Slice the remaining 4 whole tomatoes into wedges and place them on 4 plates. Drizzle the parsley vinaigrette over the tomatoes. Arrange the spinach and quartered tomatoes on the plates and place the black cod fillets on top. Break the tomato skins into large pieces and sprinkle them over the fish. Garnish with parsley leaves and serve.

Summary:

• Calories: 1733 kcal
• Fat: 102 g
• Protein: 146 g
• Carbs: 77 g
• Potassium: 8606 mg
• Magnesium: 578 mg