Bolinas Black Cod Recipe

Prepare marinade

In a small bowl, whisk together white miso paste, mirin, sake, and granulated sugar until smooth and sugar is dissolved. Taste and adjust balance to a gently sweet, savory paste.

Marinate fish

Pat the black cod fillets dry with paper towel. Spread a thin, even layer (about 2 tablespoons) of the miso marinade over the flesh side of each fillet. Place fillets skin-side down in an airtight container or on a tray, cover, and refrigerate for 24 to 48 hours. Turn once halfway through if possible.

Remove excess marinade

When ready to cook, remove fillets from fridge 30 minutes before cooking to come toward room temperature. Gently scrape off excess surface marinade with the back of a knife or spatula so the exterior will char rather than burn.

Cook the cod

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 teaspoon neutral oil. Pat the skin dry and sear the fillets skin-side down for 2–3 minutes until the skin is crisp and golden. Transfer the skillet to the oven and roast 6–8 minutes (depending on thickness) until the fish flakes easily and is opaque (internal temp ~125–130°F / 52–55°C for medium). Remove from oven and let rest 2 minutes. Finish with a light brush of neutral oil for sheen.

While the fish roasts, prepare the vegetables. Heat a medium sauté pan over medium heat and add the neutral oil and sesame oil. Add sliced ginger and garlic and sauté 30 seconds until fragrant but not browned.

Add the shiitake mushrooms and fennel and sauté 2–3 minutes until mushrooms begin to color. Add julienned carrots and halved baby bok choy, cut-side down, and cook 2–3 minutes until bok choy begins to wilt but remains bright and slightly crisp.

Season the vegetables with 1 tablespoon light soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat. Keep vegetables warm and slightly saucy; if needed add 1–2 tablespoons of reserved dashi (from next section) to loosen and finish cooking.

Make dashi base

Place 4 cups cold water and the kombu in a medium saucepan. Slowly bring water to just below a simmer over medium heat (do not boil) — remove kombu just before the water simmers. Add bonito flakes, bring to a gentle simmer for 30 seconds, then remove from heat and let steep 3–4 minutes off heat.

Strain and season

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan, pressing gently on the solids to extract flavor. Return to low heat. Stir in black truffle (or truffle paste), 1 teaspoon light soy sauce, 1 teaspoon mirin, and 1/2 teaspoon rice vinegar. Taste and adjust seasoning. Whisk in 1 teaspoon unsalted butter if using for added silkiness and sheen. Keep warm but do not boil.

To plate, spoon 1/3 to 1/2 cup of the warm black truffle dashi into a shallow bowl or wide-rimmed soup plate, creating a shallow pool.

Arrange a portion of the aromatique vegetables in the center of the dashi pool, creating a small bed for the fish. Place one miso-marinated black cod fillet on top, skin-side up for crisp presentation.

Garnish with micro shiso or micro arugula, scatter the thinly sliced chives, lemon zest, and toasted sesame seeds. Finish with a light drizzle (about 1 teaspoon) of neutral oil over the fish for gloss and a final whisper of freshly ground black pepper.

Serve immediately so the skin remains crisp and the dashi is warm.