# Three-Miso Black Cod with Fava Beans, Slow-Roasted Summer Squash and Furikake Sweet Potato Fries > Black cod gets a deeply savory glaze from three misos, with ginger, shallot and cilantro keeping its richness lively. Glossy fava beans, soft summer squash and browned sweet potato fries finished with furikake make a generous early-summer plate with plenty of texture. - URL: https://www.chezjk.com/recipes/miso-marinated-black-cod-with-fava-beans-slow-roasted-summer-squash-furikake-swe - Author: Jonathan Katzman - Cooked and photographed: 2022-07-06 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Three-Miso Black Cod with Fava Beans, Slow-Roasted Summer Squash and Furikake Sweet Potato Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fb9229895a4df4206.jpg) ## Three-Miso Marinated Black Cod Black cod stays succulent under high heat, while the fermented misos and mirin form a deeply browned glaze. Wiping away excess marinade lets the fish caramelize without scorching the aromatics. ### Ingredients - 4 portions skin-on black cod, 6 ounces each, pin bones removed - 1 tablespoon gluten-free Shared Cultures black garlic miso - 1 tablespoon gluten-free Shared Cultures sugar pie miso - 2 tablespoons gluten-free Aedan white miso - 3 tablespoons sake - 3 tablespoons gluten-free mirin - 1 small shallot, finely minced - 2 teaspoons finely grated fresh ginger - 2 tablespoons finely chopped cilantro stems and leaves - 2 teaspoons avocado oil ### Instructions 1. Simmer the sake and mirin in a small saucepan for 1 minute. Remove from the heat, whisk in the three misos, and cool completely. Stir in the shallot, ginger and cilantro. 2. Pat the fish dry and coat with the marinade in a snug nonreactive container. Cover and refrigerate at or below 40°F for 12–24 hours. 3. Heat the oven to 425°F. Line a rimmed baking sheet with foil and brush it with the avocado oil. 4. Lift the fish from the marinade and wipe away thick clumps and loose aromatics, leaving a thin coating. Discard the used marinade. Arrange the fish skin-side down on the prepared sheet. 5. Roast for 9–13 minutes, depending on thickness, then broil about 6 inches from the heat for 1–3 minutes until the surface is golden with dark caramelized edges. Watch continuously under the broiler. 6. Check the thickest part with an instant-read thermometer; cook to 145°F for standard food-safety guidance. The flesh should separate into moist, opaque flakes. Rest for 3 minutes before serving. ### Notes - Use equivalent gluten-free black garlic, squash and white misos if the named varieties are unavailable; taste the marinade before adding the fish because salt levels vary. - If the glaze darkens before the fish is cooked, loosely shield the top with foil and finish roasting without the broiler. ## Glossy Fava Beans with Shallot and Chives Double-peeling gives the favas their bright color and tender texture. A small amount of cooking liquid and olive oil makes a light sauce that can be spooned over the rich fish. ### Ingredients - 3–4 pounds fresh fava beans in their pods, yielding about 2 cups double-peeled beans - 2 tablespoons extra-virgin olive oil, divided - 1 small shallot, finely diced - 1/2 cup water, plus more as needed - 2 teaspoons fresh lemon juice, plus more to taste - 2 tablespoons finely snipped chives - to taste kosher salt and freshly ground black pepper ### Instructions 1. Shell the favas. Blanch the beans in boiling salted water for 1–2 minutes, then transfer to ice water. Drain and slip each bean out of its pale outer skin. 2. Warm 1 tablespoon olive oil in a saucepan over medium-low heat. Add the shallot and a small pinch of salt; cook for 3–4 minutes until translucent without browning. 3. Add the peeled favas and 1/2 cup water. Simmer gently for 2–4 minutes, until tender but still bright green. Allow a few beans to break slightly to give the liquid body. 4. Remove from the heat and stir in the remaining tablespoon olive oil, lemon juice and chives. Season with salt and pepper. Add a splash of water if needed so the beans sit in a shallow, glossy sauce rather than becoming dry. ### Notes - Frozen peeled favas can replace fresh beans; check whether their outer skins still need removing. - Keep the beans slightly underdone if preparing ahead, then finish warming just before plating. ## Slow-Roasted Summer Squash Gentle roasting concentrates the squash while keeping the centers soft and silky. A restrained lemon finish lifts the olive oil and balances the sweet miso glaze. ### Ingredients - 1 1/2 pounds mixed green and yellow summer squash, cut into 1/2-inch rounds or thick half-moons - 3 tablespoons extra-virgin olive oil - 1/2 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper - 1–2 teaspoons fresh lemon juice - 1 tablespoon finely snipped chives ### Instructions 1. Heat the oven to 300°F. Toss the squash with olive oil, salt and pepper in a shallow baking dish wide enough to hold it mostly in one layer. 2. Roast for 50–65 minutes, turning gently halfway through, until the squash is tender throughout, lightly wrinkled and beginning to turn golden at the edges. 3. Spoon the pan juices over the squash. Finish with lemon juice and chives, then adjust the salt. Serve warm rather than piping hot. ### Notes - Avoid thin slices, which can collapse before the squash develops the soft, substantial texture of this dish. ## Furikake Sweet Potato Fries Skin-on wedges develop browned edges while their centers stay creamy. Furikake adds toasted sesame, seaweed and salt to counter the sweet potatoes' natural sweetness. ### Ingredients - 1 3/4 pounds orange-fleshed sweet potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges - 2 tablespoons avocado oil - 1/2 teaspoon kosher salt, or less if the furikake is salty - 1/4 teaspoon freshly ground black pepper - 2 tablespoons gluten-free sesame-nori furikake ### Instructions 1. Heat the oven to 425°F. Dry the sweet potato wedges thoroughly, then toss with avocado oil, salt and pepper. 2. Spread over a large rimmed baking sheet with a cut side down and space between the wedges; use two sheets if necessary. 3. Roast for 30–40 minutes, turning after about 20 minutes, until browned along the edges and tender through the center. 4. Toss or scatter with furikake immediately after roasting. Serve promptly to preserve the browned edges. ### Notes - Choose a sesame-and-nori furikake without wheat-containing soy sauce; check the seasoning's label. - These are roasted fries with creamy centers, not uniformly crisp deep-fried potatoes. ## Overall Timing / Workflow Roast the squash first at low heat, then raise the oven temperature for the fries and fish. The beans finish on the stovetop while the oven components come together. ### Instructions 1. The day before: prepare and cool the marinade, coat the cod and refrigerate. 2. About 1 hour 45 minutes before serving: heat the oven to 300°F, prepare the squash and begin roasting. 3. While the squash roasts: shell, blanch and peel the favas; cut the sweet potato wedges and prepare the remaining aromatics. 4. About 45 minutes before serving: remove the tender squash, cover loosely and raise the oven to 425°F. Put the sweet potatoes in once the oven reaches temperature. 5. About 20 minutes before serving: turn the fries, wipe excess marinade from the cod and begin cooking the favas. 6. About 15 minutes before serving: put the cod in the oven on a separate rack from the fries. Finish the beans and keep warm off the heat. 7. When the fries are browned, remove them and add the furikake. Broil the fish briefly, check its temperature and rest it. If desired, warm the squash in the oven before switching on the broiler. 8. Plate immediately, spooning the warm favas and their juices over and around the cod. ## Plating Keeping the fries away from the bean juices preserves their texture, while the favas carry their light sauce directly to the fish. ### Instructions 1. Set a portion of black cod toward the top of each warm plate. 2. Spoon the favas over and around the fish, allowing a little of their glossy liquid to pool beneath it. 3. Arrange a small mound of summer squash beside the fish and stack the furikake fries on the opposite side, away from the liquid. 4. Distribute any chives and furikake remaining from the prepared components over their respective vegetables. ## Leftover Path Separate storage protects the fries from moisture and allows the delicate fish to be reheated gently. ### Instructions 1. Refrigerate the fish, beans, squash and fries in separate shallow containers within 2 hours. Use within 3 days. 2. Reheat fish covered in a 275°F oven with a spoonful of water until it reaches 165°F; avoid broiling it again, which can burn the glaze. 3. Warm the favas gently in a saucepan with a splash of water. Serve the squash at room temperature or warm it alongside the fish. 4. Re-crisp the fries separately in a 425°F oven for 8–12 minutes, watching the sesame seeds for scorching. 5. Alternatively, flake the cold cod over the squash and favas and finish with a little fresh lemon juice. --- 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.