Pistachio-Crusted Black Cod
Zucchini, Pecorino Romano PDO Fonduta, Tomato Sauce, Basil
Chef Steve Samson of Rossoblu | Los Angeles, CA
Yield: 4 servings
“This dish is an homage to the late summer bounty of both Southern California and Central Italy. I sourced all the produce from the Santa Monica Farmers Market: basil and squash from Coleman Family Farms, tomatoes from Valdivia Family Farms, and squash tendrils from Yao Cheng Farm. When I worked in Central and Southern Italy, I was surprised to see the old adage of ‘no fish with cheese’ ignored quite often. I feel that the rich oiliness of local black cod can more than hold its own with the nuttiness and salinity of Pecorino Romano PDO. The California pistachio crust further highlights this pairing.”
Adapted by StarChefs | October 2025 | Photo: Jakob Layman
INGREDIENTS
Zucchini:
1 medium Costata Romanesco zucchini, thinly sliced lengthwise
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon fish sauce
1 teaspoon white soy sauce
1 clove garlic, crushed
Fresh basil leaves
Kosher salt
Ground black pepper
Pecorino Romano PDO Fonduta:
200 grams whole milk
150 grams grated Pecorino Romano PDO
5 grams sodium citrate
Tomato Sauce:
1 large brandywine tomato, halved crosswise, seeded, and grated
2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon dried Sicilian oregano
3 grams Ultra-Sperse M
1 clove garlic, smashed
Fresh basil leaves
Kosher salt
Pistachio Crust:
150 grams softened unsalted butter
120 grams toasted pistachios, crushed
150 grams grated Pecorino Romano PDO
75 grams panko breadcrumbs
1 tablespoon chopped parsley
Zest of 1 lemon
Kosher salt
Ground black pepper
Black Cod:
4 fillets skin-on California black cod
Kosher salt
Ground black pepper
2 tablespoons clarified butter
To Assemble and Serve:
1 tablespoon olive oil
Zucchini tendrils
Kosher salt
Ground black pepper
Picked basil leaves
Extra virgin olive oil
Lemon juice
METHOD
For the Zucchini:
In a mixing bowl, combine zucchini, 4 tablespoons oil, vinegar, fish sauce, soy sauce, garlic, and desired amount basil. Season with salt and pepper. Let sit 2 hours at room temperature. Using a spoon, remove and discard garlic and basil.
For the Pecorino Romano PDO Fonduta:
Heat the water bath of an immersion circulator to 167°F. Add all ingredients to a vacuum bag. Seal and cook sous vide 15 minutes. Transfer to a blender and purée until smooth. Transfer to a saucepan over low heat and keep warm.
For the Tomato Sauce:
In a mixing bowl, add all ingredients. Season with salt. Mix to combine. Strain, discarding garlic and basil. Transfer to small saucepan over low heat and keep warm.
For the Pistachio Crust:
In a food processor, pulse butter and pistachios together until combined. Transfer to a mixing bowl. Stir in Pecorino Romano PDO, breadcrumbs, parsley, and lemon zest. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Black Cod:
Heat a broiler. On a work surface, generously season fish with salt and black pepper. Set aside. In a sauté pan over medium-high flame, heat butter. Once butter is foaming, add cod and sear 2 minutes, skin-side down, or until crisp. Transfer fish to a silicone-lined quarter-sheet pan. Top fish with Pecorino Romano PDO and Pistachio Crust. Press to adhere. Broil until internal temperature of the fish reaches 130°F and the crust is well browned. Let cool.
To Assemble and Serve:
Place Zucchini in a sauté pan over medium-high heat. Add remaining olive oil and desired amount zucchini tendrils. Cook until tendrils are lightly browned. Season with salt and pepper. Transfer to a paper towel-lined plate and let drain. Spoon 1 tablespoon Pecorino Romano PDO Fonduta across the bottom of 4 shallow serving bowls. Top with 1 spoonful Tomato Sauce followed by 1 fillet Black Cod. Arrange Zucchini mixture around the Black Cod. Finish with basil and drizzle extra virgin olive oil and lemon juice.
