# Miso-Marinated Black Cod with Miso Butter Corn, Sesame Greens and Japanese Chili Parsnips > Broiled black cod gets a deeply browned miso crust while staying rich and silky inside. Miso butter corn, sesame-finished greens and pan-roasted parsnips bring sweetness, a little bitterness and Japanese chile heat to the plate—a generous early-summer dinner with plenty of vegetables. - URL: https://www.chezjk.com/recipes/miso-marinated-black-cod-with-miso-butter-corn-hikari-farms-greens-and-pan-roast - Author: Jonathan Katzman - Cooked and photographed: 2026-06-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Miso-Marinated Black Cod with Miso Butter Corn, Sesame Greens and Japanese Chili Parsnips](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F27423bb279222418.jpg) ## Miso-Marinated Black Cod A restrained sweet miso marinade seasons the fatty fish and browns quickly under the broiler. Wiping off excess paste keeps the crust savory rather than scorched. ### Ingredients - 4 6-ounce portions black cod (sablefish), skin on, pin bones removed - 1/4 cup mild gluten-free miso - 2 tablespoons plain sake - 1 tablespoon honey - 1 teaspoon gluten-free tamari - 1 teaspoon avocado oil, for the baking tray ### Instructions 1. If frozen, thaw the fish in the refrigerator, removing it from vacuum packaging before thawing. Pat dry. 2. Whisk the miso, sake, honey and tamari until smooth. Coat the fish, cover and refrigerate for 12–24 hours. 3. Heat the oven to 425°F. Line a rimmed baking tray with foil and lightly coat with avocado oil. 4. Wipe the marinade off the fish, leaving only a thin film; discard the used marinade. Arrange skin-side down on the tray. 5. Roast for 8–12 minutes, depending on thickness. Switch to the broiler and cook about 6 inches from the element for 1–3 minutes, watching continuously, until the surface is mahogany brown with a few dark edges. 6. Check the thickest part with an instant-read thermometer and cook to 145°F. The flesh should separate into moist, opaque flakes. Rest for 2 minutes before lifting with a wide spatula. ### Notes - Complete thawing and marinating within 1–2 days of refrigerated thawing; do not treat the miso as a preservation step. - If the surface browns before the center is done, return to the oven on a lower rack and loosely shield the top with foil. ## Miso Butter Corn Sweet corn needs only a little miso for depth. Adding butter off the heat creates a glossy coating without making the kernels heavy. ### Ingredients - 4 ears sweet corn, kernels cut from the cobs, about 3 cups - 2 scallions, thinly sliced, whites and greens separated - 1 teaspoon avocado oil - 2 tablespoons unsalted butter, softened - 1 tablespoon mild gluten-free miso - 2 tablespoons water, plus more as needed - 1 teaspoon unseasoned rice vinegar ### Instructions 1. Mash the butter and miso together until evenly blended. 2. Heat the avocado oil in a skillet over medium-high heat. Add the corn and scallion whites and cook for 3–4 minutes, stirring occasionally, until the corn is bright and just tender; keep browning light. 3. Add the water and cook for another minute. Lower the heat, then remove the skillet from the burner and stir in the miso butter. 4. Fold in the scallion greens and rice vinegar. Add a splash of water if needed so the butter forms a light glaze rather than a greasy pool. ### Notes - Taste before adding any salt: the miso may provide all that is needed. ## Japanese Greens with Tamari and Sesame Cooking the stems before the leaves preserves their bite. A small amount of tamari and vinegar balances the rich fish without overpowering delicate greens. ### Ingredients - 1 lb komatsuna or similar tender Japanese greens - 2 teaspoons avocado oil - 2 tablespoons water - 2 teaspoons gluten-free tamari - 2 teaspoons unseasoned rice vinegar - 1/2 teaspoon toasted sesame oil - 2 teaspoons toasted sesame seeds ### Instructions 1. Wash the greens thoroughly and drain well. Cut into 2–3-inch lengths, keeping thick stems separate from leaves. 2. Heat the avocado oil in a large skillet over medium-high heat. Add the stems and cook for 2 minutes. 3. Add the leaves and water, cover and steam for 1–2 minutes, until wilted and vivid green. 4. Uncover, add the tamari and toss over high heat until excess liquid has evaporated and the stems are crisp-tender. 5. Remove from the heat and toss with the rice vinegar and sesame oil. Transfer to a serving dish and scatter with sesame seeds. ### Notes - For very tender greens, shorten the covered cooking time; for thicker stems, give them another minute before adding the leaves. ## Pan-Roasted Parsnips with Japanese Chili A brief covered cook softens the parsnips before they brown, giving tender centers and caramelized edges. Scallions and shichimi provide a savory, gently spicy finish. ### Ingredients - 1 lb parsnips, peeled - 4 scallions, cut into 2-inch lengths - 1 1/2 tablespoons avocado oil - 1/4 cup water - 1/4 teaspoon fine sea salt, plus more to taste - 1/2 teaspoon gluten-free shichimi togarashi, plus more to taste - 1 teaspoon unseasoned rice vinegar ### Instructions 1. Cut the parsnips into batons about 1/2 inch thick and 3 inches long. Remove any tough, woody cores from large roots. 2. Heat the avocado oil in a wide, heavy skillet over medium-high heat. Add the parsnips and salt, spreading them into a mostly single layer, and cook undisturbed for 3–4 minutes. 3. Turn the parsnips, add the water and cover. Reduce the heat to medium and cook for 5–7 minutes, until a knife enters the centers with slight resistance. 4. Uncover and let the water evaporate. Continue cooking for 7–10 minutes, turning occasionally, until tender and golden on several sides. Add the scallions during the final 4 minutes so they soften and brown at the edges. 5. Remove from the heat and toss with the rice vinegar and shichimi. Taste and adjust the salt and chili. ### Notes - Keep the chili off the direct heat at the end so its citrus and sesame aromas stay fresh. ## Kumquat Kosho This potent fermented citrus condiment is best offered in a very small amount so it does not dominate the miso glaze. ### Ingredients - 1 teaspoon prepared gluten-free kumquat kosho ### Instructions 1. Portion into four tiny dabs and offer alongside the fish for diners to taste before adding more. ### Notes - Use no more than 1/4 teaspoon per serving initially; its salt, citrus bitterness and chile can compete with the fish. ## Overall Timing / Workflow The parsnips take the longest active cooking, while the greens and butter-finished corn are best made close to serving. ### Instructions 1. Ahead: Thaw the cod if necessary, then marinate for 12–24 hours under refrigeration. 2. 0:00 - Heat the oven to 425°F. Prepare the corn, greens, scallions and parsnips, and mix the miso butter. 3. 0:10 - Start the parsnips in a wide skillet. 4. 0:20 - Wipe the fish and put it in the oven. Start the corn in a second skillet. 5. 0:27 - Finish the corn off heat and keep warm briefly. Transfer the finished parsnips to a warm dish and use their skillet for the greens. 6. 0:30 - Broil the fish, watching closely, while finishing the greens. Check the fish's internal temperature and give it additional oven time if needed. 7. 0:35–0:40 - Plate everything and serve immediately. ## Plating Separate piles preserve each vegetable's texture and keep the cod's browned surface dry. ### Instructions 1. Set one black cod portion on each warm plate, browned side up. 2. Arrange the corn, sesame greens and parsnips in distinct piles beside the fish, letting any excess greens liquid drain away. 3. Place a tiny dab of kumquat kosho beside the fish rather than spreading it across the crust. Serve immediately. ## Leftover Path Gentle reheating protects the cod's moisture, while the vegetables can be warmed separately without overcooking the fish. ### Instructions 1. Refrigerate the fish and vegetables in separate covered containers within 2 hours. Keep the kosho in its original refrigerated container according to its label. 2. Use the cooked fish within 2 days and the vegetables within 3–4 days. 3. Reheat the cod covered in a 275°F oven with a small splash of water until it reaches 165°F. Warm the corn and parsnips in a skillet with a little water, adding the greens only at the end. 4. Alternatively, flake the chilled cod over the leftover greens and serve the corn and parsnips alongside for a cold lunch. --- 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.