# Black Garlic Miso Black Cod with Corn–Sweet Potato Miso Butter, Japanese Greens, and Shishitos > Rich black cod gets a savory black garlic miso glaze, cooked until the edges caramelize and the flesh slips into large flakes. Summer corn and Japanese sweet potatoes catch a coating of butter bean miso butter, with morel-tamari greens and blistered shishitos keeping the plate bright, green, and gently bitter. - URL: https://www.chezjk.com/recipes/miso-black-cod-with-black-garlic-miso-corn-japanese-sweet-potato-with-butter-bea - Author: Jonathan Katzman - Cooked and photographed: 2025-07-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Black Garlic Miso Black Cod with Corn–Sweet Potato Miso Butter, Japanese Greens, and Shishitos](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F6efcca441f51559f.jpg) ## Black Garlic Miso Black Cod Black cod's rich flesh stays moist under high heat, while a thin miso coating concentrates into a savory, caramelized surface. ### Ingredients - 4 portions skin-on black cod (sablefish), 5–6 ounces each, pin bones removed - 3 tablespoons gluten-free black garlic miso, preferably Shared Cultures - 1 tablespoon sake - 2 teaspoons unseasoned rice vinegar - 1 teaspoon honey - 1 teaspoon avocado oil, for the baking surface ### Instructions 1. Mix the black garlic miso, sake, vinegar, and honey into a spreadable paste. Pat the fish dry and coat its flesh with the mixture. Cover and refrigerate for 8–24 hours. 2. Heat the oven to 425°F. Line a broiler-safe baking sheet with foil and lightly oil the foil. 3. Wipe away excess marinade, leaving a thin film; discard the used marinade. Arrange the fish skin-side down on the baking sheet. 4. Roast for 10–14 minutes, depending on thickness, until the flesh is mostly opaque and beginning to separate into large flakes. 5. Broil about 6 inches from the element for 1–3 minutes, watching continuously, until the surface is golden with scattered dark edges. The thickest part should reach 145°F; if the surface colors before the center is done, finish under regular oven heat. 6. Rest for 3 minutes before lifting from the tray with a thin spatula. ### Notes - Black garlic misos vary in sweetness and saltiness. Taste the marinade before adding it to the fish; omit the honey if the miso is already distinctly sweet. ## Corn and Japanese Sweet Potatoes with Butter Bean Miso Butter Roasting gives the sweet potatoes browned edges without breaking them apart. Briefly sautéed corn stays juicy, while miso butter ties the two together with a glossy, savory coating. ### Ingredients - 1 pound Japanese sweet potatoes, scrubbed, skin left on, cut into 1/2-inch cubes - 3 ears sweet corn, kernels cut from the cobs, about 2 cups - 2 tablespoons avocado oil, divided - 3 tablespoons unsalted butter, softened - 1 1/2 tablespoons gluten-free butter bean miso, preferably Shared Cultures - 2 teaspoons unseasoned rice vinegar - 1–2 tablespoons water, as needed - to taste fine salt ### Instructions 1. Heat the oven to 425°F. Toss the sweet potatoes with 1 tablespoon avocado oil and a small pinch of salt. Spread on a baking sheet in one layer. 2. Roast for 25–30 minutes, turning after about 15 minutes, until browned on several sides and tender through the center. 3. Mash the softened butter and butter bean miso together until evenly combined. 4. Heat the remaining tablespoon of avocado oil in a wide skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring occasionally, until bright, juicy, and browned in spots. 5. Add the roasted sweet potatoes and fold gently to combine. Reduce the heat to low, then add the miso butter, vinegar, and 1 tablespoon water. 6. Toss until the butter melts into a light coating. Add another splash of water if needed to loosen it, and taste before adding any more salt. ### Notes - Add the miso butter only after lowering the heat so the butter stays glossy and the miso does not scorch. ## Japanese Greens with Morel Tamari Cooking the stems before the leaves keeps both tender without collapsing the greens. Morel tamari provides a concentrated mushroom savoriness without a heavy sauce. ### Ingredients - 1 pound komatsuna or tender Japanese mustard greens - 1 tablespoon avocado oil - 2 tablespoons water - 2 teaspoons gluten-free morel tamari, preferably Shared Cultures, plus more to taste - 1 teaspoon unseasoned rice vinegar ### Instructions 1. Wash the greens thoroughly and drain well. Cut into roughly 3-inch lengths, keeping the thicker stems separate from the leaves. 2. Heat the avocado oil in a wide skillet over medium-high heat. Add the stems and toss for 1–2 minutes. 3. Add the leaves and water, cover, and steam for 1–2 minutes until wilted and vivid green. 4. Uncover and toss until excess water has evaporated and the stems are just tender, about 1–2 minutes more. 5. Add the morel tamari and vinegar, toss briefly, and remove from the heat. Taste and add a few more drops of tamari if needed. ### Notes - If using very tender greens, add stems and leaves together and shorten the cooking time. ## Blistered Shishito Peppers A hot, uncrowded pan blisters the skins before the peppers lose their juicy texture. Simple salt and a little acidity let their grassy sweetness stand apart from the miso-rich components. ### Ingredients - 8 ounces shishito peppers, washed and dried thoroughly - 1 tablespoon avocado oil - 1 teaspoon unseasoned rice vinegar - to taste flaky salt ### Instructions 1. Heat a large cast-iron or heavy stainless-steel skillet over medium-high heat until hot. Add the avocado oil and peppers in a single layer; work in batches if needed. 2. Leave undisturbed for about 2 minutes, then turn occasionally for another 4–6 minutes, until blistered in patches and slightly softened. 3. Remove from the heat, toss with the vinegar and flaky salt, and serve immediately with the stems intact. ### Notes - Dry peppers thoroughly to limit splattering. An occasional shishito will be noticeably hot. ## Overall Timing / Workflow The sweet potatoes and fish share the same oven temperature. Finishing the stovetop vegetables while the fish roasts brings everything to the table hot. ### Instructions 1. The day before: mix the black garlic miso marinade, coat the fish, and refrigerate. 2. 0:00 — Heat the oven to 425°F. Cut the sweet potatoes, put them in the oven, and mix the butter bean miso butter. 3. 0:10 — Cut the corn from the cobs, wash and cut the greens, and dry the shishitos. 4. 0:25 — Check the sweet potatoes. Once tender and browned, remove them and put the fish in the oven on a separate tray. 5. 0:28 — Cook the corn and fold in the roasted sweet potatoes and miso butter. Keep warm off heat. 6. 0:32 — Blister the shishitos in one pan and cook the greens in another. 7. 0:38 — Check the fish and broil briefly to caramelize the surface. Confirm doneness, then rest for 3 minutes. 8. 0:45 — Give the corn and sweet potatoes a brief low-heat toss if needed, then plate with the fish, greens, and peppers. ## Plating Keeping the four components distinct preserves the contrast between the delicate fish, buttery vegetables, succulent greens, and charred peppers. ### Instructions 1. Divide the corn and sweet potato medley among four warm plates, placing it slightly off-center. 2. Set a portion of black cod beside it, with one edge just overlapping the medley and the caramelized surface facing up. 3. Arrange a compact mound of greens alongside the fish, leaving excess pan liquid behind. 4. Add the shishitos in a separate cluster. Spoon any remaining glossy miso butter over the corn and sweet potatoes rather than over the fish. ## Leftover Path Storing the fish separately prevents it from absorbing the vegetable juices. Gentle covered reheating protects its delicate flakes. ### Instructions 1. Refrigerate leftovers within 2 hours in separate airtight containers. Use the fish within 2 days and the vegetables within 3–4 days. 2. Reheat fish covered in a 300°F oven with a small splash of water until the center reaches 165°F, checking early to avoid unnecessary drying. 3. Warm the corn and sweet potatoes in a skillet over medium-low heat with a splash of water. Add the greens only near the end. 4. Briefly reheat the shishitos in a hot dry skillet; they will soften more than when freshly cooked. 5. For a different second meal, gently flake the warmed fish over the reheated corn, sweet potatoes, and greens, and finish with a few drops of 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.