Description
This elegant Miso Glazed Black Cod is perfectly roasted to achieve a caramelized glaze and served atop tender baby bok choy and shiitake mushrooms sautéed in garlic and sesame oil. This Asian fusion dish balances rich, savory flavors with fresh vegetables, creating a delightful main course that is both sophisticated and nourishing.
Ingredients
Scale
For the Miso Glaze and Fish
- 4 six-ounce black cod fillets
- 1/3 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
For the Vegetables
- 6 heads baby bok choy, halved lengthwise
- 8 ounces shiitake mushrooms, sliced
- 2 teaspoons sesame oil
- 1 tablespoon neutral oil (such as canola or vegetable oil)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
For Garnish (optional)
- Toasted sesame seeds
- Sliced green onions
Instructions
- Prepare the Marinade: In a mixing bowl, combine the white miso paste, mirin, sake, brown sugar, soy sauce, and grated fresh ginger. Whisk thoroughly until the mixture is smooth and well blended.
- Marinate the Black Cod: Pat the black cod fillets dry with paper towels. Place them in a shallow dish or resealable plastic bag, then pour the marinade over the fish. Ensure all pieces are evenly coated. Refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
- Preheat the Oven: Set your oven temperature to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even cooking.
- Roast the Black Cod: Remove the black cod from the marinade, letting excess drip off. Arrange the fillets on the prepared baking sheet and bake for 10 to 12 minutes. The fish is done when it flakes easily with a fork and the glaze has caramelized to a golden hue.
- Sauté the Vegetables: While the fish roasts, heat neutral oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the halved baby bok choy and sliced shiitake mushrooms, seasoning with salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender but still crisp. Drizzle with sesame oil and toss to evenly coat.
- Plate the Dish: Divide the sautéed baby bok choy and shiitake mushrooms among four serving plates. Place one roasted black cod fillet on top of each vegetable bed. Garnish with toasted sesame seeds and sliced green onions if desired for added texture and flavor.
Notes
- For a more intense flavor, marinate the black cod overnight.
- If black cod is not available, sablefish or Chilean sea bass are excellent substitute options.
- This dish pairs beautifully with steamed jasmine rice for a complete, satisfying meal.
