Parmesan Black Cod with Arugula and Tomato Topping

Name: Parmesan Black Cod with Arugula and Tomato Topping
Total time: 55
Yield: 4
Ingredients: 2 cups chopped vine-ripened tomatoes; ¼ cup chopped fresh basil; 2 tablespoons extra-virgin olive oil; 2 tablespoons Pinot Gris; 2 tablespoons minced red onion; ½ teaspoon minced garlic; ¼ teaspoon salt (Optional); 1 pinch ground black pepper to taste; cooking spray; 1 pound black cod fillets; 4 teaspoons Dijon mustard; 4 teaspoons butter, melted; 1 bunch arugula; ¾ cup shredded Parmesan cheese

Recipe by Richard Denker from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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2 cups chopped vine-ripened tomatoes
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¼ cup chopped fresh basil
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2 tablespoons extra-virgin olive oil
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2 tablespoons Pinot Gris
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2 tablespoons minced red onion
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½ teaspoon minced garlic
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¼ teaspoon salt (Optional)

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1 pinch ground black pepper to taste
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cooking spray
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1 pound black cod fillets
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4 teaspoons Dijon mustard
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4 teaspoons butter, melted
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1 bunch arugula
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¾ cup shredded Parmesan cheese

Instructions

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.