# Crisp-Skinned Black Cod with Oyster Mushrooms, Roasted Arrowhead Cabbage, and Root Vegetable Fries > Buttery black cod gets crisp skin and a generous topping of meaty oyster mushrooms. Deeply roasted arrowhead cabbage with mushroom-miso butter and golden parsnip–kohlrabi fries make this a satisfying winter plate, with lemon keeping the rich flavors bright. - URL: https://www.chezjk.com/recipes/pan-seared-black-cod-with-black-pearl-tree-oysters-roasted-arrowhead-cabbage-and - Author: Jonathan Katzman - Cooked and photographed: 2023-02-15 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Crisp-Skinned Black Cod with Oyster Mushrooms, Roasted Arrowhead Cabbage, and Root Vegetable Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F499dc9f9974fa311.jpg) ## Crisp-Skinned Black Cod A dry surface and steady pan contact crisp the skin while the naturally rich flesh stays moist. Most of the cooking happens skin-side down. ### Ingredients - 4 portions skin-on black cod fillets, 5–6 ounces each, scaled and pin bones removed - 1 tablespoon ghee - 3/4 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper - 4 wedges lemon, for serving ### Instructions 1. Pat the fish thoroughly dry, especially the skin. Season with salt and pepper just before cooking. 2. Heat a large nonstick or well-seasoned skillet over medium-high heat. Add the ghee, then lay in the fish skin-side down. Press gently with a fish spatula for 20–30 seconds to keep the skin flat. 3. Reduce the heat to medium and cook for 5–7 minutes, until the skin is crisp and the flesh has turned opaque more than halfway up the sides. Work in batches if necessary. 4. Turn carefully and cook another 2–4 minutes, depending on thickness, until the center reaches 145°F and the flesh separates into moist flakes. If the exterior is browning too quickly, lower the heat. 5. Transfer skin-side up to warm plates and serve promptly with lemon wedges. ### Notes - Black cod is delicate; a broad fish spatula helps keep the fillets intact. ## Golden Black Pearl Tree Oyster Mushrooms Thick slices preserve the mushrooms' meaty texture. Browning them without crowding develops savory edges rather than steaming them. ### Ingredients - 1 pound black pearl tree oyster mushrooms - 2 tablespoons ghee, divided - 2 cloves garlic, finely chopped - 1/2 teaspoon kosher salt, plus more to taste - 1 tablespoon lemon juice - 2 tablespoons chopped chives - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Trim any tough bases. Slice thick stems lengthwise into 1/3-inch slabs, keeping caps attached where possible; tear smaller clusters into substantial pieces. 2. Heat a wide skillet over medium-high heat. Add half the ghee and half the mushrooms in a single layer. Leave undisturbed for 3–4 minutes, then turn and brown the other side. Transfer to a bowl and repeat with the remaining ghee and mushrooms. 3. Return all the mushrooms to the pan. Reduce the heat to medium, add the garlic and salt, and cook for 1 minute, tossing until fragrant. 4. Remove from the heat and add the lemon juice, chives, and pepper. Taste for salt and keep warm briefly. ### Notes - Avoid soaking the mushrooms; brush them clean or wipe with a barely damp towel. ## Roasted Arrowhead Cabbage with Mushroom-Miso Butter Roasting thick wedges browns the outer leaves while the core holds the tender interior together. A small amount of miso butter melts into the leaves and echoes the mushrooms. ### Ingredients - 1 large head arrowhead cabbage, about 2 pounds - 2 tablespoons olive oil - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 2 tablespoons unsalted butter, softened - 2 teaspoons gluten-free mushroom miso - 1 teaspoon lemon juice ### Instructions 1. Heat the oven to 425°F. Remove damaged outer leaves and cut the cabbage through the core into four large wedges, retaining enough core to hold each wedge together. 2. Rub the wedges with olive oil and season with salt and pepper. Arrange on a heavy sheet pan with a cut face down. 3. Roast for 15–20 minutes, then turn onto the other cut face and roast for another 10–15 minutes, until deeply browned at the edges and tender when pierced through the thickest part. Remove any loose leaves early if they begin to burn. 4. Mash the softened butter with the mushroom miso and lemon juice. 5. Place a small spoonful of the miso butter on each hot wedge just before serving, letting it melt between the leaves. ### Notes - Check the miso label for gluten-free status; gluten-free white miso also works if mushroom miso is unavailable. ## Roasted Parsnip and Kohlrabi Fries Parsnips bring sweetness and browned tips, while kohlrabi adds a milder, juicy bite. Separate roasting zones let each vegetable finish at its own pace. ### Ingredients - 1 pound parsnips, peeled - 1 pound kohlrabi, weighed after peeling - 3 tablespoons olive oil - 3/4 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the parsnips and peeled kohlrabi into batons about 1/3 inch thick and 3 inches long. Remove any woody parsnip cores. 2. Pat the vegetables dry. Toss with the olive oil, salt, and pepper. 3. Spread in a single uncrowded layer on a large sheet pan, keeping the two vegetables on separate halves. Use two pans if necessary. 4. Roast for 30–40 minutes, turning after 20 minutes, until tender with golden faces and browned edges. Remove individual pieces as they finish; the parsnips may brown before the kohlrabi. 5. Taste for salt and serve immediately, leaving the fries uncovered so their edges stay dry. ### Notes - Peel kohlrabi deeply enough to remove the fibrous outer layer. These are tender-centered roasted fries, not uniformly crisp potato fries. ## Overall Timing / Workflow Start the oven vegetables first, then brown the mushrooms while they roast. Cooking the fish last preserves its crisp skin and delicate texture. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prepare the root vegetables and cabbage; soften the butter. 2. 0:15 — Put the fries in the oven. Add the cabbage on a separate rack about 5 minutes later. 3. 0:20 — Prepare the mushrooms, garlic, and chives. Mix the miso butter and pat the fish dry. 4. 0:30 — Turn the fries and check the cabbage. Brown the mushrooms in batches. 5. 0:40 — Turn or remove the cabbage as needed. Finish the mushrooms and begin cooking the fish in a separate skillet. 6. 0:50–1:00 — Check the fish's internal temperature, remove the finished vegetables, and plate immediately. Rotate the roasting pans if one rack browns faster. ## Plating Keeping the fries separate from the fish juices protects their browned edges. A loose mushroom topping leaves some crisp fish skin exposed. ### Instructions 1. Place a cabbage wedge along one side of each warm plate and top it with its portion of miso butter. 2. Set the black cod skin-side up beside the cabbage. Spoon the mushrooms loosely over and around the fish, leaving part of the skin uncovered. 3. Pile the parsnip and kohlrabi fries in the remaining space, away from any collected juices. Serve with a lemon wedge. ## Leftover Path Gentle reheating protects the fish, while dry oven heat restores some texture to the vegetables. ### Instructions 1. Refrigerate the fish and vegetables in separate airtight containers within 2 hours. Eat the fish within 2 days and the vegetables within 3–4 days. 2. Reheat the cabbage and fries on a sheet pan at 400°F for 10–15 minutes, checking the thin parsnip tips early. 3. Warm the mushrooms in a small skillet over medium-low heat. Reheat the fish separately, covered, at 275°F until it reaches 165°F; avoid prolonged heating. 4. Alternatively, flake the cold fish over a lemony salad with the mushrooms and chopped roasted cabbage, serving the reheated fries alongside. --- 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.