# Elderflower Miso–Butter Black Cod with Shoyu Zucchini and Tahini-Miso Sweet Potatoes > Black cod gets a gentle elderflower miso–butter baste that settles into its rich, silky flakes. Shoyu-glossed zucchini with shichimi brings a savory, peppery edge, while roasted Japanese sweet potatoes pick up a nutty tahini–cashew miso glaze. It’s an early-summer plate with plenty of umami and just enough acidity to keep the richness in balance. - URL: https://www.chezjk.com/recipes/miso-basted-black-cod-with-shoyu-zucchini-tahini-cashew-miso-roasted-japanese-sw - Author: Jonathan Katzman - Cooked and photographed: 2024-06-06 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian ![Elderflower Miso–Butter Black Cod with Shoyu Zucchini and Tahini-Miso Sweet Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F08e88d41675a7149.jpg) ## Elderflower Miso–Butter Basted Black Cod Black cod stays succulent during gentle basting. Adding the miso after lowering the heat protects its floral aroma and keeps the fermented solids from scorching. ### Ingredients - 4 6-ounce portions black cod (sablefish), skin on, pin bones removed - 1 tablespoon avocado oil - 4 tablespoons unsalted butter, softened - 1½ tablespoons Noma Projects elderflower miso - 1 teaspoon unseasoned rice vinegar - 1 tablespoon water, plus more as needed - to taste fine sea salt, only if needed ### Instructions 1. Pat the fish very dry, especially the skin. Mix the softened butter with the elderflower miso. 2. Heat the avocado oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the fish skin-side down, pressing gently for the first 20 seconds so the skin contacts the pan. 3. Cook for 4–5 minutes, until the skin releases readily and the lower edges of the flesh turn opaque. Turn carefully and cook the flesh side for 1–2 minutes to develop light golden patches. 4. Reduce the heat to low and return the fish skin-side down. Add the miso butter and water. Tilt the pan and spoon the foaming butter over the flesh for 3–6 minutes, keeping the miso solids golden rather than dark brown. Add a splash of water if the pan becomes dry. 5. Cook until the thickest part reaches 145°F and the flesh separates into moist flakes. Transfer to warm plates. 6. Stir the rice vinegar into the pan juices off heat. Taste before adding salt, then spoon the miso butter and its browned solids over the fish. ### Notes - If elderflower miso is unavailable, use a mild white miso; the result will be savory but less floral. - Use two skillets or cook in batches if the portions cannot fit without crowding. ## Shoyu Zucchini with Shichimi Togarashi Thick rounds brown without collapsing. Adding shoyu at the end gives the zucchini a glossy coating without burning the sauce or drawing out too much moisture. ### Ingredients - 1½ pounds medium zucchini, cut into ¾-inch rounds - 2 tablespoons avocado oil, divided - 2 teaspoons Noma Projects shoyu - 2 teaspoons Shared Cultures shoyu - 1 teaspoon unseasoned rice vinegar - 1 teaspoon shichimi togarashi, or to taste ### Instructions 1. Pat the cut zucchini dry. Combine the two shoyus and rice vinegar in a small bowl. 2. Heat half the avocado oil in a wide skillet over medium-high heat. Add half the zucchini in a single layer and cook undisturbed for 3–4 minutes, until golden underneath. 3. Turn and cook for another 2–3 minutes, until browned but still firm in the center. Transfer to a bowl and repeat with the remaining oil and zucchini. 4. Return all the zucchini to the pan over low heat. Add the shoyu mixture and toss for 20–30 seconds, just until glossy. 5. Remove from the heat and sprinkle with shichimi togarashi. Serve promptly so the rounds retain their shape. ### Notes - Shoyu salt levels vary; start with three-quarters of the mixture if either bottle tastes particularly concentrated. - Avoid salting the zucchini ahead of cooking; the shoyu supplies the seasoning. ## Roasted Japanese Sweet Potatoes Roasting skin-on chunks gives a contrast between caramelized edges and dense, creamy interiors. Glazing after roasting preserves that contrast. ### Ingredients - 1½ pounds Japanese sweet potatoes, scrubbed and cut into 1-inch chunks - 1½ tablespoons avocado oil - ¼ teaspoon fine sea salt ### Instructions 1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. 2. Toss the sweet potatoes with the avocado oil and salt. Spread in one layer with space between the pieces. 3. Roast for 30–40 minutes, turning after 20 minutes, until browned at the edges and completely tender when pierced. 4. Transfer the hot sweet potatoes to a wide bowl. Toss gently with the tahini–cashew miso glaze, adding only enough to lightly coat the surfaces. Serve any remaining glaze alongside. ### Notes - A mixture of Japanese and purple-fleshed sweet potatoes gives varied color and texture. Keep the chunks the same size and remove any pieces that finish early. ## Tahini–Cashew Miso Glaze Tahini adds sesame richness while cashew miso supplies mellow fermented depth. Rice vinegar loosens the richness without making the sweet potatoes taste sharply dressed. ### Ingredients - 2 tablespoons well-stirred tahini - 1 tablespoon Shared Cultures cashew miso - 2 teaspoons unseasoned rice vinegar - 2–3 tablespoons warm water ### Instructions 1. Whisk the tahini, cashew miso, and rice vinegar together. The mixture may initially tighten. 2. Whisk in the warm water a little at a time until smooth and pourable, about the consistency of heavy cream. 3. Taste and adjust with a few drops of vinegar if needed. Keep the glaze loose enough to coat the roasted potatoes thinly rather than form a thick paste. ### Notes - If the glaze thickens while standing, whisk in more warm water by the teaspoon. - Mild white miso can replace cashew miso if needed, though it will have a different nutty character and may be saltier. ## Overall Timing / Workflow The sweet potatoes take the longest and tolerate a short wait. Cooking the zucchini before the fish lets the cod arrive at the table immediately after basting. ### Instructions 1. 0:00 — Heat the oven to 425°F. Cut and season the sweet potatoes. 2. 0:10 — Put the sweet potatoes in the oven. Make the tahini–cashew miso glaze and mix the elderflower miso butter. 3. 0:20 — Slice and dry the zucchini, measure its seasonings, and pat the fish dry. 4. 0:25 — Start browning the zucchini in batches. Turn the sweet potatoes when their first side has browned. 5. 0:35 — Finish the zucchini and keep loosely covered. Begin searing the fish in a separate skillet. 6. 0:40–0:50 — Remove the sweet potatoes when tender and lightly coat with glaze. Finish basting the fish and plate everything immediately. ### Notes - Allow about 50–55 minutes total, including oven preheating. Very dense sweet potatoes may need a few extra minutes. ## Plating Keeping the three components distinct highlights the fish’s buttery sauce, the zucchini’s peppery seasoning, and the sweet potatoes’ nutty glaze. ### Instructions 1. Place a portion of black cod on each warm plate, flesh-side up. Spoon a little elderflower miso butter and browned miso solids over it. 2. Arrange the zucchini rounds in a compact pile beside the fish, leaving their browned faces visible. 3. Add the glazed sweet potatoes as a separate mound. Keep excess glaze off the zucchini and serve immediately. ## Leftover Path Separate storage keeps the vegetables from soaking in fish juices and allows the delicate cod to be reheated gently. ### Instructions 1. Refrigerate the fish, zucchini, and sweet potatoes in separate airtight containers within 2 hours. Use the fish within 2 days and the vegetables within 3–4 days. 2. Reheat the fish covered in a 275°F oven with a spoonful of water and its reserved butter sauce until it reaches 165°F; avoid broiling, which can scorch the miso. 3. Warm the glazed sweet potatoes covered in a 325°F oven, loosening the glaze with a small splash of water if needed. Reheat the zucchini briefly in a skillet, or serve it chilled. 4. For a different next-day meal, flake the cold cod over the zucchini and sweet potatoes and finish with a little rice vinegar. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.