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Miso Black Cod Fillet with roast Pumpkin

Time: ★★★☆☆

Cooking Level: ★★☆☆☆

  • 2 x 200g of Black cod fillet

  • 1 lemon, juiced

  • 1 tsp Organic avocado oil

  • 1 pack white Japanese Miso Paste

  • 1tsp Japanese Mirin

  • 1tsp Sugar

  • 400g Japanese Pumpkin, sliced into wedges, skin on

  1. Take out the black cod fillets and leave on room temperature for 20 minutes

  2. Mix the miso paste with mirin, lemon juice and sugar and bring to a boil. Set aside and allow to cool down

  3. Rub the miso paste all around the fish and marinate overnight

  4. Take out fish from marinade and pepper slightly. Remove excess marinade

  5. Take your pumpkin slices and mix with leftover miso paste

  6. Place the pumpkin slices on a baking tray and put the fish on top

  7. Preheat oven to 200°C center grade. Roast in pre-heated oven for around 15 minutes until golden brown

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