Recipes Sumac-Crusted Black Cod Salad Be the first to rate & review! Maria Hines coats buttery-rich cod with ground sumac, a fruity, tart berry that grows wild in the Middle East and Italy.Plus: More Seafood Recipes and Tips By Maria Hines Maria Hines Why Because she's obsessed with finding the best fish, meat and produce, and smart in how she uses them in her extraordinary Pacific Northwestern menu: She finds three ways to serve tomatoes with her luscious cod. Born Bowling Green, OH; 1972. Education Culinary program at Mesa College, San Diego, CA. Experience George's at the Cove in La Jolla, CA; L'Essentiel in Chambéry, France; Eleven Madison Park in New York City. Why she became a chef "I remember peeling carrots at my first restaurant job, and thinking, 'I can't believe someone would pay me to peel carrots. It's so fun.'" Pet peeve Cooks who slouch. "I know it's tedious to deleaf a case of parsley, but when you're in the kitchen, you need to look like you're working, not hanging out." Favorite farmer "I love Linda Neunzig, who owns Ninety Farms [in Arlington, WA]. I told her I wanted squash the size of her little daughter's hand. And it comes in that way each day." Favorite childhood dish Her mom's macaroni and cheese. "It's what we had for lunch when she let me play hooky from school." Pre-marathon training diet "I did a recipe for Runner's World on the best training dish with tuna, pasta and tomatoes. But what I really ate before the Seattle Marathon was beer, bourbon and doughnuts." Won Best New Chef at: Earth & Ocean; Seattle Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 30 mins Total Time: 2 hrs 45 mins Yield: 4 Ingredients 8 red or yellow tomatoes—4 cored, halved crosswise and seeded 6 1/2 tablespoons extra-virgin olive oil 1/4 cup plus 1 tablespoon chopped flat-leaf parsley, plus 1/4 cup parsley leaves, for garnish 1 tablespoon red wine vinegar Salt and freshly ground pepper 4 ounces baby spinach 1/4 cup dried ground sumac (1 ounce) Four 6-ounce skinless black cod fillets Directions Preheat the oven to 275°. Put the halved tomatoes on a rimmed baking sheet and toss with 2 tablespoons of the olive oil, 1 tablespoon of the chopped parsley and 2 teaspoons of the vinegar; season with salt and pepper. Turn the tomatoes cut side up and bake for 1 hour. Turn the tomatoes over and bake them for 1 hour longer. Increase the oven temperature to 300°. Peel the warm tomatoes and reserve the skins. Cut the tomato halves in half and transfer to a plate, along with any accumulated juices. Put the tomato skins on a pie plate and bake for about 15 minutes, turning once, until crisp. In a bowl, combine 2 tablespoons of the olive oil with the remaining 1/4 cup of chopped parsley and 1 teaspoon of vinegar. Season the vinaigrette with salt and pepper. In a small saucepan of boiling water, cook the spinach for 30 seconds. Drain and lightly squeeze out the excess water. Put the sumac in a shallow bowl. Season the fillets with salt and pepper and dredge them in the sumac to coat completely. In a large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Add the fillets and cook over moderately high heat until browned and crisp and barely cooked through, about 4 minutes per side. If the fish is browning too quickly, reduce the heat to moderate toward the end of cooking. Meanwhile, in a medium saucepan, heat the remaining 1/2 tablespoon of olive oil. Add the spinach and the tomato quarters and any accumulated juices and cook over moderately high heat, stirring, until hot. Season with salt and pepper; keep warm. Slice the remaining 4 whole tomatoes into wedges and arrange them on 4 plates. Drizzle the tomatoes with the parsley vinaigrette. Arrange the spinach and quartered tomatoes on the plates and top with the black cod fillets. Break the tomato skins into large pieces and scatter over the fish. Garnish with the parsley leaves and serve. Suggested Pairing Oregon produces some of the best Pinot Gris in the U.S. One from the Willamette Valley is perfect for this cod. Rate it Print