Parmesan Black Cod with Arugula and Tomato Topping

Ingredients

• Tomato Topping:
• 2 cups chopped vine-ripened tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Pinot Gris
• 2 tablespoons minced red onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt (optional)
• Ground black pepper to taste (optional)
• Black Cod:
• Cooking spray
• 1 pound black cod fillets
• 4 teaspoons Dijon mustard
• 4 teaspoons butter, melted
• 1 bunch arugula
• 3/4 cup shredded Parmesan cheese

Directions

Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.

Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.

Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.

Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.