Miso-Marinated Black Cod with Japanese Sweet Potatoes and Pea Shoots

Miso Marinade and Sweet Potato Glaze

Miso supplies salt and umami, honey encourages browning, and rice vinegar keeps the coating from tasting overly sweet. Reserving a clean portion makes one mixture useful for both fish and vegetables.

Ingredients

• 1/2 cup gluten-free white miso
• 3 tablespoons honey
• 2 tablespoons unseasoned rice vinegar
• 3 tablespoons water

Instructions

1. Whisk the miso, honey, rice vinegar, and water into a smooth, thick but spreadable marinade.
2. Transfer half to a separate covered container for the sweet potatoes before using the remainder on the fish. Refrigerate both portions until needed.

Notes

• Miso varies in saltiness; use white miso rather than a strongly salty dark miso.
• Do not use marinade that has touched raw fish to glaze the potatoes.

Miso-Marinated Black Cod

Black cod stays succulent as its rich flesh cooks, while a clean, dry skin surface browns without burning the sugary marinade.

Ingredients

• 4 portions skin-on black cod, 6–7 ounces each, pin bones removed
• 1/2 batch miso marinade
• 1 tablespoon avocado oil

Instructions

1. Pat the fish dry and coat with its portion of marinade. Cover and refrigerate for 12–24 hours.
2. Heat the oven to 425°F. Scrape the marinade thoroughly from the skin and wipe excess from the flesh; a thin film on the flesh is enough. Pat the skin very dry and discard the used marinade.
3. Heat the avocado oil in a large ovenproof nonstick or well-seasoned skillet over medium heat. Add the fish skin-side down, pressing gently with a spatula for the first 20 seconds to maintain contact.
4. Cook for 4–6 minutes, until the skin is deeply browned and releases readily. Lower the heat if the residual miso begins to blacken.
5. Transfer the skillet to the oven without turning the fish. Roast for 5–9 minutes, depending on thickness, until the center reaches 145°F and the flesh separates into moist flakes.
6. Lift out carefully with a fish spatula and serve skin-side up.

Notes

• Black cod is also sold as sablefish.
• Use two skillets or cook in batches if necessary; crowding encourages steaming instead of crisp skin.

Miso-Glazed Japanese Sweet Potatoes

Roasting develops the potatoes' natural sweetness, while lightly crushing them creates rough edges that catch the miso glaze.

Ingredients

• 2 pounds Japanese sweet potatoes, scrubbed, skin left on
• 1 1/2 tablespoons avocado oil
• 1/2 batch reserved clean miso marinade
• 1–2 tablespoons water, as needed to loosen the glaze

Instructions

1. Heat the oven to 425°F. Cut the sweet potatoes into irregular 1 1/2-inch chunks and toss with the avocado oil.
2. Spread on a parchment-lined rimmed sheet pan with space between the pieces. Roast for 35–45 minutes, turning once, until fully tender and browned underneath.
3. Press the pieces gently with a spatula to crack their surfaces without flattening them completely.
4. Loosen the reserved marinade with enough water to coat the potatoes easily. Fold it gently through the hot potatoes, then spread them out again.
5. Roast for another 10–15 minutes, turning once, until the glaze clings and the edges are caramelized. Check frequently toward the end so the miso does not burn.

Notes

• Do not salt before roasting; the miso glaze supplies the seasoning.
• Keep the potatoes on a middle or lower oven rack while the fish finishes above them.

Quick-Sautéed Pea Shoots with Scallions

Tender pea shoots cook in minutes and provide a fresh counterpoint to the rich fish and sweet potatoes. A small splash of vinegar brightens the greens without turning them into a dressed salad.

Ingredients

• 12 ounces tender pea shoots
• 3 scallions, thinly sliced
• 1 tablespoon avocado oil
• 1 teaspoon gluten-free tamari
• 1 teaspoon unseasoned rice vinegar

Instructions

1. Trim away any tough pea-shoot stems, rinse well, and spin dry. Cut very long shoots into manageable lengths.
2. Heat the avocado oil in a wide skillet or wok over medium-high heat. Add the scallions and stir for 30 seconds.
3. Add the pea shoots in two additions, tossing as they collapse. Cook for 1–2 minutes, just until the leaves wilt and the stems remain bright green and lightly crisp.
4. Add the tamari and toss briefly. Remove from the heat, add the rice vinegar, and serve immediately, leaving any excess liquid in the pan.

Notes

• If the pan is dry before the shoots soften, add a tablespoon of water rather than more oil.

Overall Timing / Workflow

Marinating ahead leaves an uncomplicated dinner service: roast the potatoes first, finish the fish alongside them, and cook the greens at the last moment.

Instructions

1. The day before: mix the marinade, reserve half for the potatoes, and refrigerate the fish in the other half.
2. 0:00 — Heat the oven to 425°F, cut the potatoes, and begin roasting.
3. 0:15 — Wash and dry the pea shoots, slice the scallions, and ready the fish skillet.
4. 0:35–0:45 — Once the potatoes are tender, lightly crush and glaze them. Return them to the oven.
5. While the glazed potatoes finish, wipe the fish clean and sear it skin-side down. Transfer the skillet to the oven to finish.
6. During the fish's final few minutes, sauté the pea shoots. Check the fish's temperature and serve everything immediately.

Plating

Keeping the components distinct preserves the fish skin's texture and lets the glossy potatoes and green shoots contrast naturally.

Instructions

1. Place a portion of black cod skin-side up along one side of each warm plate.
2. Spoon the glazed sweet potatoes beside the fish, keeping their caramelized edges visible.
3. Gather the pea shoots into a loose mound alongside the potatoes, draining them as you lift them from the skillet.
4. Keep wet greens and glaze off the fish skin so it stays crisp.

Leftover Path

Separate storage prevents the greens from softening the potatoes and makes it easier to reheat the delicate fish gently.

Instructions

1. Refrigerate the cooked components in separate airtight containers within 2 hours. Eat the fish and greens within 2 days and the potatoes within 4 days.
2. Reheat the potatoes in a 375°F oven until hot and browned at the edges, about 10–15 minutes.
3. Warm the fish in a covered dish at 275°F with a teaspoon of water until it reaches 165°F; expect the skin to soften. Alternatively, flake it and enjoy cold.
4. Briefly warm the greens in a skillet, or chop them and fold into the reheated potatoes. Avoid prolonged cooking.