Miso-Marinated Black Cod with Roasted Kabocha and Komatsuna Greens

Shared Miso Marinade and Glaze

Mellow white miso adds savory depth while honey encourages caramelization. Rice vinegar balances the rich fish and sweet squash.

Ingredients

• 1/2 cup gluten-free white miso
• 3 tablespoons honey
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons water, plus more as needed

Instructions

1. Whisk the miso, honey, vinegar, and water until smooth. The mixture should be thick but easily spreadable.
2. Before handling the fish, divide the mixture equally between two containers: one for marinating the cod and one kept clean for glazing the squash.
3. Refrigerate both portions until needed.

Notes

• Miso varies in saltiness. Use a mellow white miso and avoid adding salt to the fish or squash before tasting.
• Never use marinade that has touched raw fish to glaze the squash.

Miso-Marinated Black Cod

Black cod's high fat content keeps it succulent while the miso coating browns. Wiping off excess marinade prevents the surface from burning before the center cooks.

Ingredients

• 4 pieces skin-on black cod fillet, 5–6 ounces each, pin bones removed
• 1/2 batch Shared Miso Marinade and Glaze
• 1 teaspoon avocado oil, for the baking surface

Instructions

1. Pat the fish dry and coat with its allocated marinade. Cover and refrigerate for 12–24 hours.
2. Heat the oven to 425°F. Line a rimmed baking sheet with foil and lightly oil the areas where the fish will sit.
3. Gently wipe away excess marinade, leaving a thin coating. Place the fish skin-side down on the sheet and discard the used marinade.
4. Roast for 10–14 minutes, depending on thickness. If the surface needs more color, switch to the broiler and broil 6–8 inches from the element for 1–3 minutes, watching continuously.
5. Cook until the thickest part reaches 145°F and the flesh separates into moist, opaque flakes. Rest for 2 minutes before lifting carefully with a wide spatula.

Notes

• Begin checking thin portions early. If the glaze darkens before the center is ready, loosely shield the top with foil and finish roasting without the broiler.

Miso-Glazed Roasted Kabocha

Roasting the squash before glazing develops browned edges without scorching the miso. The edible skin helps the tender wedges hold their shape.

Ingredients

• 1 small kabocha squash, about 2 pounds
• 1 tablespoon avocado oil
• 1/2 batch Shared Miso Marinade and Glaze, reserved clean

Instructions

1. Heat the oven to 425°F. Scrub the squash, halve it, and scoop out the seeds. Cut into 8 wedges about 3/4–1 inch thick at their widest point, leaving the skin on.
2. Toss the wedges with avocado oil and arrange on a parchment-lined sheet with a broad cut side down.
3. Roast for 20 minutes, then turn. Continue roasting for 5–10 minutes, until nearly tender and browned in places.
4. Brush the exposed flesh with a thin layer of the reserved glaze. Roast for another 5–10 minutes, until a knife slides easily through the flesh and the coating is caramelized. Save any remaining clean glaze for another use.

Notes

• Keep the squash out of the oven during the fish's final broil so its glaze does not burn.

Garlicky Komatsuna with Sesame

Cooking the stems before the leaves keeps the greens tender without turning them mushy. A small splash of vinegar cuts through the rich, sweet-savory components.

Ingredients

• 1 pound komatsuna
• 1 tablespoon avocado oil
• 3 cloves garlic, thinly sliced
• 1 tablespoon water
• 1 teaspoon gluten-free tamari
• 2 teaspoons unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons toasted sesame seeds

Instructions

1. Wash the komatsuna thoroughly and drain well. Cut into 3-inch lengths, keeping the thicker stems separate from the leaves.
2. Heat the avocado oil in a wide skillet over medium heat. Add the garlic and stir for 30–45 seconds, until fragrant but not browned.
3. Add the stems and stir-fry for 2 minutes. Add the leaves and water, then cover for 1 minute.
4. Uncover, add the tamari, and toss for 1–2 minutes, until the leaves are wilted and the stems are crisp-tender. Let excess moisture evaporate.
5. Remove from the heat and toss with the rice vinegar and sesame oil. Scatter with sesame seeds.

Notes

• Taste before adding extra tamari; the fish and squash already carry a substantial miso seasoning.

Overall Timing / Workflow

Marinating ahead leaves only roasting and a quick sauté for dinner. The squash starts first, and the greens cook while the fish finishes.

Instructions

1. The day before: make and divide the glaze, then marinate the fish. Refrigerate the clean squash portion separately.
2. 0:00 — Heat the oven to 425°F, cut the squash, and prepare its roasting tray.
3. 0:10 — Put the squash in the oven. Wash and cut the greens, slice the garlic, and prepare the fish tray.
4. 0:30 — Turn the squash and put the fish on a separate oven rack.
5. 0:35 — Brush the nearly tender squash with glaze and start cooking the komatsuna.
6. 0:40–0:50 — Remove the squash when tender. Check the fish temperature and briefly broil if needed, with the squash out of the oven. Finish the greens and plate immediately.

Notes

• Use tenderness and fish temperature rather than the clock as the final guide.

Plating

Keeping the three components distinct preserves the fish's caramelized surface and the squash's browned edges.

Instructions

1. Place one piece of black cod on each warm plate with the caramelized flesh facing up.
2. Arrange two kabocha wedges beside the fish and add a compact mound of komatsuna.
3. Distribute the garlic slices and sesame seeds from the skillet over the greens, leaving excess cooking liquid behind.

Leftover Path

Gentle reheating protects the delicate fish, while separate storage keeps the greens from wetting the roasted squash.

Instructions

1. Refrigerate the fish, squash, and greens in separate airtight containers within 2 hours. Eat the fish within 2 days and the vegetables within 3–4 days.
2. Reheat fish covered in a 275°F oven with a teaspoon of water until it reaches 165°F; avoid broiling it again. Reheat squash separately at 375°F until hot.
3. Warm the greens briefly in a skillet, or serve them cool with an extra splash of rice vinegar.
4. Use leftover flaked cod and chopped squash in a warm greens bowl, checking carefully for fish bones.

Notes

• Refrigerate any unused clean glaze for up to 5 days. Discard all marinade that contacted raw fish.