Miso-Glazed Black Cod with Maitake Mushrooms
Celebrate Sonoma County’s Black Cod Month with Gary Farrell
Ingredients
For the Black Cod
- 4 black cod fillets (about 6 oz each), skin on
- ½ cup white miso paste
- 3 tbsp mirin
- 3 tbsp sake
- 2 tbsp brown sugar
- 1 tsp soy sauce
Prepare the Mushrooms
- 8 oz fresh maitake mushrooms
- 2 tbsp sesame oil
- 2 cloves garlic, finely minced
- 1-inch piece fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey (optional, for balance)
- 2 green onions, thinly sliced
- Toasted sesame seeds, for garnish
Recipe & Photography by ME Creative Napa
Instructions
Marinate the Cod (Day Before)
- In a small saucepan, gently warm the miso paste, mirin, sake, brown sugar, and soy sauce over low heat until smooth and combined.
- Let cool, then coat the black cod fillets in the miso mixture.
- Place fillets in a shallow dish or resealable bag, cover, and refrigerate overnight (or at least 8 hours) to let the flavors infuse.
Prepare the Mushrooms
- Heat sesame oil in a skillet over medium heat.
- Add garlic and ginger, sauté until fragrant (about 30 seconds).
- Add maitake mushrooms and cook until tender and golden (about 5–6 minutes).
- Stir in soy sauce, rice vinegar, and honey if using. Remove from heat and keep warm.
Cook the Cod
- Preheat oven to 400°F.
- Remove cod from marinade (wiping off excess so it doesn’t burn).
- Place fillets on a parchment-lined baking sheet, skin side down.
- Bake for 10–12 minutes, until the fish flakes easily and has a beautiful caramelized glaze. If desired, finish with 1–2 minutes under the broiler for a deeper golden crust.
Plate & Garnish
- Spoon sautéed mushrooms onto plates.
- Top with the glazed black cod fillet.
- Sprinkle with sliced green onions and toasted sesame seeds.
Recipe & Photography by ME Creative Napa
