Black Cod

Nic Watts prepares an exquisite starter of black cod fillet marinated in lemon miso with pickled ginger
By Nic Watt
Black Cod
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus marinating overnight
  • Effort: easy

Ingredients

  • 1 x 180 g black cod fillets
  • 1 stems ginger, pickled
  • 1 pinches black sesame seeds
  • 1 magnolia leaf
  • 1 lemon

For the lemon miso

  • 125 ml white miso
  • 1 tbsp ginger juice
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp caster sugar
  • 1 tbsp lemon juice
  • 1 tsp chilli oil
  • 1 tsp soy sauce

Method

1. Combine the ginger juice, sake, mirin, caster sugar, lemon juice, chilli oil, soy sauce and the white miso. Whisk together to incorporate. Pour over the cod fillet so that it covers the fish and place in the fridge for 24 hours.

2. Pre-heat the oven to 180C/gas 4.

3. Pan-fry the black cod in a hot pan to colour and caramelise the top. Turn over and spoon some extra miso marinade onto the cod. Then transfer the fish to the oven and cook for 12 minutes.

4. Once cooked, pick out any bones and wrap with the magnolia leaf. Serve with ginger, black sesame seeds and fresh lemon.

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