Black Cod with Red Cabbage and Pomegranate Brown Butter

Black Cod with Red Cabbage and Pomegranate Brown Butter Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Janiak created this dish to shine with Seghesio's Sangiovese. "The cabbage and pomegranate make the pairing sing; the parsnips show off the wine's fruit."


Serves 6
Total time: 1 Hour, 45 Minutes

Recipe from


Recipe Time

Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 885
Caloriesfromfat 68 %
Protein 26 g
Fat 67 g
Satfat 29 g
Carbohydrate 48 g
Fiber 8.8 g
Sodium 410 mg
Cholesterol 172 mg


1/2 red onion, thinly sliced
About 3 tbsp. olive oil, divided
1 head red cabbage (about 1 1/2 lbs.), cored and thinly sliced
2 1/4 cups dry red wine, divided
1 cup plus 2 1/2 to 3 tbsp. butter, at room temperature, divided
Salt and pepper
1 1/2 cups pomegranate juice
1 teaspoon black peppercorns
1 star anise
2 pounds parsnips, peeled and cut into 2-in. lengths
About 8 oz. white beech mushrooms, stems trimmed, separated into clumps; or shiitakes, stemmed and sliced
1 tablespoon chopped flat-leaf parsley
6 pieces skin-on boned black cod (sablefish; 5 to 6 oz. each) or striped bass


1. Cook onion in 2 tbsp. oil in a large saucepan over medium-high heat, stirring often, until soft, about 3 minutes. Add cabbage, cover, and cook over medium-low until it has wilted and released its liquid, about 15 minutes. Stir in 3/4 cup wine, cover, and cook, stirring occasionally, until cabbage is very tender to the bite, about 45 minutes. Stir in 1 tbsp. butter and the salt and pepper to taste.

2. Meanwhile, combine pomegranate juice, remaining 1 1/2 cups wine, the peppercorns, and star anise in a frying pan and boil until reduced to 1/2 cup. Strain into a bowl. Heat 1/2 cup butter in a small saucepan over medium-low heat until separated. Skim off foam and continue cooking butter until golden brown and nutty smelling, about 10 minutes. Whisk browned butter into pomegranate-wine reduction and add salt and pepper to taste. Keep warm. If sauce separates, whisk again.

3. Cover parsnips with water in a saucepan, cover pan, and simmer until very tender when pierced, about 25 minutes. Strain, saving cooking liquid. Combine parsnips with 1/2 cup butter in a food processor, and whirl, adding enough cooking liquid to make a smooth purée. Add salt and pepper to taste.

4. Preheat broiler. Melt remaining 1 1/2 to 2 tbsp. butter in a frying pan over medium-high heat. Add mushrooms; cook, stirring often, until golden brown and tender, 3 to 5 minutes. Add salt and pepper to taste and stir in parsley.

5. Lightly oil a broiling pan. Brush fish all over with about 1 tbsp. oil and sprinkle lightly with salt and pepper. Set, skin up, in pan. Broil 4 to 6 in. from heat until skin is crisp and fish is opaque but still moist-looking in the center, 6 to 10 minutes.

6. Spoon parsnip purée and cabbage side by side on plates. Set fish, skin side up, on top, and top with mushrooms. Spoon sauce around servings.

Seghesio Family Vineyards, Healdsburg, California,

Peter Janiak,


November 2013
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