Celebrate Sonoma County’s Black Cod Month with Gary Farrell 

Pairing: 2023 Sebastopol Hills Cuvee Pinot Noir, Gary Farrell, Russian River Valley

This miso-glazed black cod with maitake mushrooms is a little indulgent, a little soulful, and perfectly suited to Sonoma Coast Pinot Noir. October is Black Cod Month, making it the perfect time to enjoy this sustainable seafood. The cod’s buttery richness and the mushrooms’ earthy depth are mirrored by Gary Farrell’s Sebastopol Hills Cuvée – notes of eucalyptus, bay leaf, and dark fruit highlight the umami glaze, while a touch of spice and bright acidity keep every bite lively. Served over a scoop (or two) of steamed white rice, it’s a simple, satisfying pairing that feels both thoughtful and celebratory.

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
  

For the Shiitake 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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