A beautifully bronzed piece of cod, glossy with miso-yuzu glaze, is placed on top of a mound of roasted Kabocha dice, with the deep orange glow of the squash presenting a warm contrast against the white cod. The garnish of microgreens and black sesame seeds scattered over the dish gives the impression of life springing forth on the plate.

Miso-Yuzu Glazed Cod with Roasted Kabocha

Name: Miso-Yuzu Glazed Cod with Roasted Kabocha
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: Cod fillets, 4 pieces, each about 6 ounces; Kabocha squash, 1 small size peeled and diced; Yuzu juice, 4 tablespoons; White Miso paste, 3 tablespoons; Honey, 2 tablespoons; Pickled ginger, 1 tablespoon finely chopped; Microgreens, for garnish; Black sesame seeds, 1 teaspoon for garnish; Olive oil, 2 tablespoons; Salt and pepper, to taste

Category Main Course

Prep 15 minutes

Cook 35 minutes

Style Japanese

Technique Roasting

Diet Friendly Pescatarian

Daily Recipe: January 11, 2025

Boldly offering a seasonal take on a seafood-centric Japanese kitchen, this recipe represents a delicious marriage of traditional flavors and modern aesthetics. The key ingredient, fresh Cod, truly stands out when paired with Kabocha squash, while the unique Miso-Yuzu glaze heightens the dish's flavors, bringing a bright yet comforting quality to a chilly day.

Ingredients (for 4)

Cod fillets - 4 pieces, each about 6 ounces
Kabocha squash - 1 small size - peeled and diced
Yuzu juice - 4 tablespoons
White miso paste - 3 tablespoons
Honey - 2 tablespoons
Pickled ginger - 1 tablespoon - finely chopped
Microgreens - - for garnish
Black sesame seeds - 1 teaspoon - for garnish
Olive oil - 2 tablespoons
Salt and pepper - - to taste

Preparation

Step 1 - 🌡️🔥🥘

Preheat your oven to 400°F (200°C) and prepare a baking tray lined with parchment paper.
Step 2 - 🎃🧂🥣

Toss the peeled and diced Kabocha squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the prepared baking tray.
Step 3 - 🎃🥘🕒

Roast the Kabocha squash in the preheated oven for about 20-25 minutes, or until it turns golden and tender.
Step 4 - 🍯🍊🥣

While the squash is roasting, combine 4 tablespoons of Yuzu juice, 3 tablespoons of Miso paste, 2 tablespoons of honey, and 1 tablespoon of finely chopped pickled ginger in a small bowl.
Step 5 - 🐟🧂🖌️

Pat the 4 pieces of Cod fillets dry, season them with a little salt and pepper, and brush them generously with the prepared Miso-Yuzu glaze.
Step 6 - 🍳🔥🐟

Heat a non-stick oven-safe skillet over medium-high heat. Add the Cod, skin side up, and sear until the glaze is caramelized. This should take about 3-4 minutes.
Step 7 - 🍳🔥🐟

Transfer the skillet to the oven and roast for another 8-10 minutes, or until the fish is cooked through. Be careful not to overcook.
Step 8 - 🍽️🍃🌰

To serve, divide the roasted Kabocha squash evenly between plates, top with a piece of glazed Cod and garnish with microgreens and 1 teaspoon of black sesame seeds. Drizzle any leftover glaze from the pan over the top.

Additional

This dish plays around with the wonderful versatility of Miso and Yuzu, two integral elements in Japanese cooking. If you can't find Kabocha, you can substitute with Butternut squash. Feel free to experiment with different types of fish too, though it's best to stick with white, flaky varieties. Kids can help to prepare the glaze, and they're sure to love the sweet and tangy flavors.