In case you missed it, I’m starting a new series on my blog that is all based around the recipes I make for us at home. This is a meal that I cooked in the evening for the fam, photographed as quickly as possible, all so I could eat a hot meal with our daughter before it got cold. This is quite different than how I normally make recipes. I normally make them in the day time and eat them at night when they are cold, soggy, and all freshness has been lost. But not with this series. This isn’t about the right photo or the perfect flavor combinations – it’s simply about what I enjoy making and eating. And I hope it resonates with you!
A while back, my friend introduced me to the magic of Nobu’s miso black cod and I’ve made it many times over, including with salmon because the fish market was out of cod. What you gotta know about this recipe is that it needs to be marinated ahead of time, at least 2 days ahead of time, so this meal takes a little bit of planning. But it’s worth it, I promise you. Nothing in life worth having ever came easy, right? Right. But it’s actually pretty easy so maybe scratch that saying. Plenty of things worth having come easy…like sipping a decaf flat white – it’s really easy for me. I’m actually doing it right now as I sit at a coffee. Do you care? No. But here we are.
Now you could make this meal any way you wanted to. I’m simply obsessed with cabbage at the moment so cabbage fills our plate 4-5x/week. But saying you were craving carrots, well you could make my Roasted Carrots. Want something refreshing with the black cod? Make my Asian Cucumber Salad. Wanna go buck wild? Pair the cod with my Easy Asian Noodle Stir Fry! This series is Meals I Love, but feel free to turn it into Meals You Love.
Meals I Love – Miso Cod w/ Roasted Cabbage, Delicata Squash & Cabbage Fritters
- Prep Time: 48 hours
- Cook Time: 1 hour
- Total Time: 49 hours
- Yield: 4 servings 1x
Ingredients
Nobu’s Miso Black Cod
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons granulated sugar
- 4 six ounce black cod fillets
Veggies
- 1 head of cabbage, halved
- half will be used for roasted cabbage and the other half will be used for cabbage fritters. click here for cabbage fritters recipe
- 2 delicata squash, cut in half lengthwise and seeds removed, cut into 1/2 inch slices
- 3 tablespoons avocado oil
- salt, to taste
- 1/2 teaspoon garlic powder
- 1–2 teaspoons sichuan pepper (to taste, depending on the spice level you like)
Instructions
- 2 days before you plan to cook, marinate the fish. Bring the sake and mirin to a boil in a saucepan over high heat. Boil for about 30 seconds to evaporate the alcohol. Turn the heat down to low, add the miso and whisk. When the miso has dissolved, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Place cod in a resealable glass dish, pour the cooled marinade on top and place in the fridge for 2 days. When ready to cook, remove fish from fridge to help come to room temperature.
- Make cabbage fritters.
- While the cabbage fritters cook, get working on the other veggies. Preheat oven to 400 degrees F. Slice the second half of the cabbage into 1/2 inch wide strips. Add the cabbage and delicata squash to a parchment paper lined baking sheet. Toss in avocado oil and salt. Sprinkle garlic powder on top of the delicata squash and sichuan pepper on top of cabbage. Place in the oven to bake for 20 minutes.
- Once you get the cabbage in the oven, heat up on oven safe pan (big enough for all 4 fillets) over medium-high heat. Wipe off any excess miso on the fillets. Add a bit of avocado oil. Once pan is hot, add the fillets skin side up and cook for 3 minutes per side.
- The oven should have 10 or so more minutes to go. Place the veggie sheet pan on the lower rack then the pan of fish filets on the higher rack. Cook for 5-10 minutes, until fish is flaky and reaches an internal temperature of 130-135 degrees F.
- Serve miso cod with cabbage fritters, roasted cabbage, and roasted acorn squash!
What I Used to Make This Recipe:
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You May Also Like:
Halibut with Fruit Salsa & Coconut Rice
Roasted Acorn Squash with Tahini Yogurt Dressing
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