Black Cod with Charred Tomatoes, Stewy Beans, and Tarragon-Pistachio Pesto
By Joe GitterPublished on June 29, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Black cod (which may be labeled as sablefish) often contains a row of small pin bones; they are difficult to remove from the raw fillets but can be easily removed once the fillets are cooked. To warm the honey and make it easier to brush onto the cod, gently heat in the microwave for a few seconds. Pesto can be refrigerated for up to 24 hours; bring to room temperature before using.
Substitutions: Salmon can be substituted for the black cod; reduce broiling time by about 2 minutes and cook until the fish registers 125 degrees (for farmed) or 120 degrees (for wild). Cherry tomatoes on the vine add an impressive-looking touch to the plated dish, but loose tomatoes work just as well. Feel free to substitute other canned beans, such as cannellini or pinto, for the butter beans.
Instructions
- Combine ⅓ cup oil, ¼ cup minced parsley, 2 tablespoons minced tarragon, 2 tablespoons finely chopped pistachios, 2 teaspoons lemon juice, ¼ teaspoon minced garlic, and pinch salt in bowl; set pesto aside.
- Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray. Heat remaining 2 tablespoons oil and 4 sliced garlic cloves in medium saucepan over medium heat until garlic is fragrant and pale golden brown, 3 to 5 minutes. Stir in 2 (15-ounce) cans butter beans and their canning liquid and ¼ teaspoon salt. Bring to brief simmer, then remove from heat and cover to keep warm.
- Using paper towels, pat dry 4 (6- to 8-ounce) skin-on black cod fillets, ¾ to 1 inch thick, and arrange skin side down on half of prepared sheet. Sprinkle with ½ teaspoon salt and brush with 1 tablespoon warmed honey. Place 1 pound cherry tomatoes on the vine on empty side of prepared sheet, spray with oil spray, and sprinkle with remaining ¼ teaspoon salt. Broil until tomatoes are shriveled and cod is spotty brown and registers 130 to 135 degrees, 7 to 12 minutes, rotating sheet halfway through broiling and shielding fillets or tomatoes with foil if they begin to get too dark. Serve cod with beans and tomatoes, drizzling individual portions with pesto.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
The broiler is your shortcut to simultaneously produce perfectly cooked fish and char cherry tomatoes that dress up garlicky butter beans. We determined the ideal distance from the broiler to place a sheet pan and get flaky fish and charred tomatoes. Using the bean liquid adding creaminess to the beans. For an herby sauce, we created a couldn’t-be-simpler, stir-together pesto.
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