Roast Cod With Black Bean Sauce

• 1 teaspoon vegetable oil
• 2 shallots, chopped fine
• 1 1/2 cloves garlic, mashed
• 1 tablespoon (heaping) Chinese fermented black beans
• 1 cup sake
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 8 tablespoons butter
• Freshly ground white pepper to taste
• 1 1/2 pounds cod fillets, cut into 4 portions
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 tablespoon butter
• 1/4 cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

1. Preheat oven to 400 degrees.
2. Prepare the sauce.
3. In a saucepan warm the oil over medium heat.
4. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes.
5. Add sake, soy sauce and rice vinegar.
6. Cook until sauce reduces by a third, then remove from heat and whisk in butter.
7. Season with pepper.
8. To prepare the fish, season it with salt and pepper, and place in a small baking pan.
9. Top with butter and pour wine over.
10. Cover with aluminum foil and bake 8 minutes.
11. Remove foil and bake 6 minutes more, or until cod flakes easily.
12. Reheat sauce until hot.
13. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

vegetable oil, shallots, garlic, black beans, sake, soy sauce, rice vinegar, butter, freshly ground white pepper, cod fillets, salt, freshly ground white pepper, butter, white wine

Taken from cooking.nytimes.com/recipes/4221 (may not work)