Ginger, citrus, Miso glaze, fire roasted eggplant puree, saute of summer chantarelles & baby leeks, scallions

In a bowl, combine grated ginger, miso paste, citrus juice, olive oil, and salt. Mix well. Add the black cod fillets, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Cod

In a skillet, heat olive oil over medium heat. Add diced eggplant and garlic, cooking until soft. Add cumin and water, cooking until eggplant is tender. Blend until smooth and season with salt.

Prepare the Eggplant Puree

In another skillet, heat olive oil over medium heat. Add chanterelle mushrooms and baby leeks, cooking until soft. Season with salt, pepper, and stir in chopped scallions before turning off the heat.

Sauté the Vegetables

Preheat a non-stick skillet over medium-high heat. Place the marinated cod fillets skin-side down and cook for about 4-5 minutes until crispy. Carefully flip and cook for another 3-4 minutes until cooked through.

Cook the Cod

Black Cod

Fresh Ginger, grated

Miso Paste

crispy black cod (gf)

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!