Ginger-Scallion Roasted Black Cod with Fish Sauce Brussels Sprouts and Honeynut Miso Butter Delicata

Ginger-Scallion Roasted Black Cod

Black cod stays succulent with gentle roasting. A generous layer of scallions and ginger softens in the fish juices, creating an aromatic topping without hiding the fish.

Ingredients

• 4 6-ounce portions black cod (sablefish), skin on, pin bones removed
• 8 scallions, thinly sliced on the diagonal
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon avocado oil
• 1 tablespoon gluten-free tamari
• 2 teaspoons unseasoned rice vinegar
• 2 tablespoons water
• 1/4 cup roughly chopped cilantro

Instructions

1. Heat the oven to 375°F. Pat the fish dry and arrange skin-side down in a lightly oiled baking dish with a little space between portions.
2. Mix the scallions, ginger, avocado oil, tamari, and rice vinegar. Spoon over the fish, then pour the water around—not over—the portions.
3. Roast for 12–18 minutes, depending on thickness, until the center is opaque and separates into moist flakes. For conservative food safety, check that the thickest part reaches 145°F; start checking early to avoid overshooting.
4. Spoon the scallions and pan juices over the fish and finish with cilantro.

Notes

• The skin will be soft rather than crisp; leave it behind when eating if preferred.
• Do not add salt before tasting the tamari-seasoned pan juices.

Roasted Brussels Sprouts

Hot metal and ample space give the sprouts deeply browned cut faces and crisp outer leaves. Dressing them only after roasting keeps their texture distinct.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved; very large ones quartered
• 2 tablespoons avocado oil
• 1/4 teaspoon kosher salt
• 3 tablespoons roughly chopped cilantro

Instructions

1. Heat the oven to 425°F with a heavy rimmed baking sheet inside.
2. Dry the sprouts thoroughly, then toss with avocado oil and salt. Carefully spread on the hot sheet, mostly cut-side down.
3. Roast for 25–30 minutes, turning once near the end, until the cut faces are deeply browned and the centers are tender but not mushy.
4. Transfer to a bowl and toss with 3 tablespoons of the fish sauce vinaigrette. Taste before adding more, then scatter with cilantro.

Notes

• Keep loose leaves on the tray, but remove them early if they brown before the larger pieces.
• If the sprouts finish before the fish, leave them undressed and briefly rewarm before tossing.

Fish Sauce Vinaigrette

Lime and rice vinegar cut through the roasted sprouts, while fish sauce adds savory depth. A small amount of honey rounds out the acidity without making the dressing sweet.

Ingredients

• 1 tablespoon gluten-free fish sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon honey
• 1 tablespoon avocado oil
• 1 tablespoon water

Instructions

1. Whisk the fish sauce, lime juice, rice vinegar, honey, and water until the honey dissolves.
2. Whisk in the avocado oil. Taste with a piece of roasted sprout rather than on its own, then adjust with a little more lime or water if needed.

Notes

• This is a light, punchy dressing rather than a thick emulsion; whisk again just before using.

Roasted Delicata Squash

Skin-on crescents hold their shape and develop browned edges while the centers turn creamy. Adding miso butter near the end prevents its fermented solids from scorching.

Ingredients

• 2 medium delicata squash, about 2 pounds total
• 1 1/2 tablespoons avocado oil
• 1/4 teaspoon kosher salt
• 1 batch honeynut miso butter, recipe below

Instructions

1. Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and cut crosswise into 1/2-inch-thick crescents; leave the skin on.
2. Toss with avocado oil and salt. Arrange in a single layer on a rimmed baking sheet, leaving room between pieces.
3. Roast for 20 minutes, then turn. Continue roasting for 5–10 minutes, until tender and browned on both sides.
4. Gently toss or brush the hot squash with the miso butter. Return to the oven for 2–3 minutes, just until glossy and lightly caramelized, watching closely.

Notes

• Delicata is an autumn storage squash; for an April recreation, choose firm specimens without soft spots. Butternut wedges work if delicata is unavailable, though they need peeling and may take longer.

Honeynut Miso Butter

Butter carries the miso's savory sweetness into a thin glaze that clings to the squash. A little rice vinegar keeps the finish from becoming heavy.

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 tablespoons Shared Cultures honeynut miso, verified gluten-free
• 1 teaspoon unseasoned rice vinegar
• 1–2 teaspoons warm water, as needed

Instructions

1. Melt the butter over low heat, then remove from the heat.
2. Whisk in the honeynut miso and rice vinegar. Add warm water a teaspoon at a time until the mixture is smooth and brushable.
3. Use immediately on the roasted squash, scraping all of the glaze from the bowl.

Notes

• Avoid boiling the butter after adding the miso. If the glaze separates, whisk in a teaspoon of warm water off heat.

Overall Timing / Workflow

Roasting the vegetables first builds color at high heat, then a cooler oven gently cooks the fish. The sauces can be mixed while the vegetables roast.

Instructions

1. 0:00 — Heat the oven to 425°F with the Brussels sprouts tray inside. Trim the sprouts and slice the squash.
2. 0:15 — Put both vegetables into the oven on separate trays. Rotate between racks as needed for even browning.
3. 0:20 — Make the fish sauce vinaigrette and miso butter. Prepare the fish and ginger-scallion topping in its baking dish.
4. 0:35 — Begin checking the vegetables. Remove the sprouts when browned; glaze the tender squash and return it briefly to the oven.
5. 0:45 — Remove the squash and lower the oven to 375°F. Briefly open the door to release excess heat, then roast the fish for 12–18 minutes.
6. Just before serving — If necessary, rewarm the vegetables alongside the fish for its final few minutes. Dress the sprouts, finish with cilantro, and plate.

Notes

• Allow about 60–70 minutes total, including preparation; vegetable size and oven performance affect the schedule.

Plating

Keeping the three dishes distinct preserves the contrast between delicate fish, tangy sprouts, and sweet-savory squash.

Instructions

1. Place a portion of black cod on each warm plate and spoon its softened scallions and a little pan juice over the top.
2. Arrange the glazed delicata crescents beside the fish and mound the dressed Brussels sprouts separately.
3. Distribute the cilantro already allocated to the fish and sprouts. Keep excess vinaigrette away from the squash so its miso butter glaze stays distinct.

Leftover Path

Separate storage prevents the vegetables from soaking in fish juices or dressing. Gentle reheating protects the cod's tender flakes.

Instructions

1. Refrigerate leftovers in separate shallow airtight containers within 2 hours. Eat the fish within 2 days and the vegetables within 3–4 days.
2. Reheat squash and sprouts in a 375°F oven until hot; the sprouts will soften somewhat once dressed.
3. Reheat the fish covered in a 275°F oven with a spoonful of water until it reaches 165°F, checking frequently to limit drying.
4. Alternatively, flake the chilled cod over a crisp salad and serve the squash and sprouts alongside. Keep any unused vinaigrette refrigerated and use within 4 days.