Recipes Dinner Seafood Main Course Fish Main Course Roasted Cod with Caramelized Endive and Riesling Sauce This elegant black cod recipe pairs buttery sablefish with a silky Riesling butter sauce and caramelized endive for an impressive dinner that’s surprisingly simple to make at home. By John Wesley John Wesley John Wesley is the chef and co-owner of Kiln in San Francisco, where he brings warmth and approachability to an ambitious 20-course tasting menu rooted in meticulous technique and seasonal ingredients. Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Active Time: 35 mins Total Time: 55 mins Servings: 4 Jump to recipe Straightforward techniques make this elegant main course approachable for home kitchens; it’s an impressive and accessible recipe that’s ideal for a special occasion.Roasting the fish at a low temperature delivers tender, evenly cooked fillets with minimal hands-on effort.Reducing the sauce before whisking in the butter creates a silky, impressive finish that comes together with just a handful of ingredients. 2026 F&W Best New Chef John Wesley pairs buttery black cod with a silky Riesling butter sauce and deeply caramelized endive in this elegant main course. Roasting the fish gently with thyme preserves its luxurious texture while infusing it with subtle herbal flavor, and the Riesling butter sauce balances the richness with bright acidity. Meanwhile, the caramelized endive adds a delicate bittersweet contrast that complements the fish without overwhelming it. Serve with mashed potatoes, buttered rice, or creamy polenta to soak up every drop of the glossy sauce, alongside a crisp green salad for a fresh counterpoint. What is black cod? Black cod, also known as sablefish, is prized for its rich, buttery flavor and silky texture. Harvested from the cold, deep waters of the North Pacific, the fish is naturally high in healthy fats, which helps keep it moist and tender during cooking. It’s a longtime favorite among chefs and is perhaps best known for its starring role in Nobu’s iconic miso black cod, one of the restaurant’s signature dishes. Because of its high fat content, black cod is especially forgiving to cook, though it can become overly soft if overdone. Remove it from the oven as soon as it begins to flake, and let carryover heat finish the cooking. If black cod isn’t available, Chilean sea bass or salmon make good substitutes, though neither matches sablefish’s exceptionally buttery texture. Adjust the cooking time as needed based on the thickness of the fillets. Notes from the Food & Wine Test Kitchen Simmer the wine, stock, and cream until reduced before whisking in cold butter one piece at a time. Keeping the heat low and whisking constantly creates a smooth, glossy emulsified sauce rather than one that separates.For deeply caramelized endive, let the cut sides sear undisturbed until well browned before turning. The endive’s subtle bitterness balances the richness of the fish and butter sauce.Roast the black cod at a low temperature (325°F) to preserve its rich, buttery texture. Gentle heat keeps the fish moist and silky by preventing its natural fat from rendering too quickly.Let the fish rest for 5 minutes after baking. Carryover cooking allows it to finish gently while helping the flesh firm up for clean, even flakes. Suggested pairing Pair this elegant dinner with a lively, lime-scented Riesling, such as Charles Smith Blossom Fury. Keep Screen Awake Ingredients Cooking spray Riesling Sauce 1 cup unsalted chicken stock 1/2 cup (4 ounces) Riesling 1/2 cup heavy whipping cream 2 tablespoons finely chopped shallot (from 1 small [about 1 ounce] shallot) 3 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Cod 8 (3-inch) thyme sprigs 4 (6-ounce) black cod (sablefish) fillets 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Endive 2 tablespoons neutral cooking oil (such as canola oil) 4 heads Belgian endive, halved lengthwise 1/4 cup sherry vinegar 2 tablespoons cold unsalted butter, cut into small pieces 1/8 teaspoon kosher salt Flaky sea salt, for garnish Lemon wedges, for serving Directions Preheat oven to 325°F. Coat a large baking sheet with cooking spray. Make the Riesling sauce: Stir together chicken stock, Riesling, cream, and shallot in a large skillet; bring to a boil over high. Reduce heat to medium; cook, stirring occasionally, until reduced by half to about 1 cup, 12 to 15 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, until emulsified; stir in lemon juice, salt, and pepper. Set aside, and keep warm. Make the cod: Arrange thyme sprigs evenly on prepared baking sheet. Brush cod evenly with olive oil, and sprinkle evenly with salt. Arrange 1 cod fillet, skin side down, on every 2 thyme sprigs. Bake in preheated oven until fish is opaque and flakes easily using a fork and a thermometer inserted into thickest portion of fish registers 125°F to 130°F, about 15 minutes. Let stand for 5 minutes. Make the endive: Heat oil in a large skillet over medium-high. Add endive, cut sides down, and cook until deeply caramelized, 2 to 3 minutes. Reduce heat to medium. Add sherry vinegar; cook until slightly reduced and vinegar tastes slightly sweet, about 2 minutes. Add butter, and swirl skillet until butter is emulsified; sprinkle with kosher salt. Divide cod evenly among 4 plates. Arrange endive around cod. Spoon sauce evenly over cod. Garnish with flaky salt, and serve with lemon wedges. Make ahead Cooked black cod can be stored in the refrigerator in an airtight container for up to two days. Reheat gently in a 275°F oven until just warmed through to preserve the fish’s delicate texture and prevent it from drying out.The butter sauce is best prepared just before serving, but it can be made up to one day in advance and stored in the refrigerator. Rewarm gently over low heat, whisking constantly and adding a splash of stock or cream if needed to restore its consistency. Do not let the sauce boil after it has emulsified.For easier prep, halve the endive and slice the shallots up to one day ahead, storing them separately in the refrigerator. The cooked endive is best served immediately, as reheating softens its texture and dulls its flavor. 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