Active Time

　　30 min

　　Total Time

　　30 min

　　Inspired by Mostly Martha

　　The Martha in this 2001 German film is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly charming Italian male chef.

　　

Ingredients

Makes 4 servings

　　1/4 lb sea beans (2 cups)

　　16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor

　　4 (6- to 7-oz) pieces skinless black cod fillet (1 3/4 inches thick)

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1 tablespoon olive oil

　　1/4 cup finely chopped shallot

　　1/2 stick (1/4 cup) unsalted butter

　　4 teaspoons fresh lemon juice

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F.

　　

Step 2

Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.

　　

Step 3

Drain oysters in a sieve set over a bowl and reserve their liquor.

　　

Step 4

Pat fish dry and sprinkle with salt and pepper.

　　

Step 5

Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.

　　

Step 6

While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.

　　

Step 7

Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.