Parmesan Black Cod With Arugula And Tomato Topping

• Tomato Topping:
• 2 cups chopped vine-ripened tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Pinot Gris
• 2 tablespoons minced red onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt (optional)
• ground black pepper to taste (optional)
• Black Cod:
• cooking spray
• 1 pound black cod fillets
• 4 teaspoons Dijon mustard
• 4 teaspoons butter, melted
• 1 bunch arugula
• 3/4 cup shredded Parmesan cheese

1. Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
3. Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
4. 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.
5. Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

tomato topping, tomatoes, fresh basil, extravirgin olive oil, red onion, garlic, salt, ground black pepper, black cod, cooking spray, mustard, butter, arugula, parmesan cheese

Taken from www.allrecipes.com/recipe/241747/parmesan-black-cod-with-arugula-and-tomato-topping/ (may not work)