Spiced Lobster Broth: (Yield: 2 cups)
Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the outside, but still moist and slightly underdone on the inside.
To Serve: Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of the vegetables. Garnish with a sprig of cilantro.
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