Miso-Glazed Black Cod with Roasted Root Vegetables and Sesame Greens
20min
35min
4
425
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
The key to this dish is patience with the miso glaze—apply it only after searing the cod and immediately before baking. This prevents the miso from burning while allowing it to caramelize beautifully. Miso paste is temperature-sensitive and can become bitter if exposed to high heat for too long. Roasting the beets separately until the last 10 minutes prevents them from bleeding color onto the other vegetables and turning them purple.
Tags
Ingredients
4 fillets (6 oz each) black cod fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp minced fresh ginger, peeled
2 cloves, minced garlic cloves
3 medium, cut into 2-inch pieces carrots
2 medium, cut into 2-inch pieces parsnips
2 medium, peeled and cut into 2-inch pieces beets
5 tbsp extra virgin olive oil
2 tbsp sesame seeds (white)
1 lb, halved lengthwise baby bok choy
1 tbsp rice vinegar
1.5 tsp kosher salt
0.5 tsp black pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for the root vegetables.
- 2
In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp minced ginger, and 2 minced garlic cloves until smooth. Set the miso glaze aside.
- 3
Prepare the root vegetables: wash and peel 3 medium carrots, 2 medium parsnips, and 2 medium beets. Cut all into 2-inch pieces, keeping beets separate to prevent color bleeding.
- 4
Toss carrots and parsnips with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper on the prepared baking sheet. Roast for 15 minutes.
- 5
While vegetables roast, pat the 4 black cod fillets dry with paper towels. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper.
- 6
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes. Sear the black cod skin-side up for 3-4 minutes until golden brown, then flip and sear flesh side for 2 minutes.
- 7
Remove the roasting sheet from the oven. Add the prepared beet pieces to the carrots and parsnips, toss with remaining 1 tbsp olive oil, and return to oven for 10 more minutes.
- 8
After searing the cod, remove skillet from heat. Spoon the miso glaze evenly over each fillet, coating the top surface generously. Do NOT stir the glaze into the pan.
- 9
Transfer the skillet with glazed cod to the oven and bake for 8-10 minutes until the fish is opaque and flakes easily with a fork. The glaze should caramelize slightly on top.
- 10
While the cod finishes cooking, bring a separate large skillet to medium-high heat with 1 tbsp olive oil. Add 1 lb halved baby bok choy cut-side down and sear for 2 minutes until golden.
- 11
Flip the bok choy, add 1 tbsp rice vinegar and 0.25 tsp salt to the pan, and cook for another 2-3 minutes until tender-crisp and wilted.
- 12
Toast 2 tbsp white sesame seeds in a dry small skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden. Transfer to a small bowl.
- 13
Remove the roasted root vegetables from the oven and season with a pinch of additional salt and pepper if needed.
- 14
Remove the cod from the oven. Sprinkle the toasted sesame seeds over the bok choy greens.
- 15
Divide the roasted root vegetables among 4 plates, top with a black cod fillet with glaze, and arrange sesame-topped bok choy alongside. Serve immediately.
Nutrition Information (per serving)
425
38g
28g
18g
Reviews (0)
No reviews yet
Be the first to review this recipe!