Dinner

Miso-Sake Glazed Black Cod with Charred Eggplant & Smashed Yuzu Potato

Name: Miso-Sake Glazed Black Cod with Charred Eggplant & Smashed Yuzu Potato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 black cod fillets, 5 oz each; 3 tbsp white miso paste; 2 tbsp sake; 1 tbsp mirin; 1 tbsp unsalted butter; 1 tsp grated ginger; 2 Japanese eggplants, halved lengthwise; 1 lb Yukon gold potatoes, cubed; 2 tbsp yuzu juice; 1 tbsp neutral oil; 2 tbsp dashi or water; sea salt and white pepper; 1 tsp furikake seasoning; shiso or shichimi togarashi for garnish

Thick-cut black cod (sablefish) is lacquered with a mahogany miso-sake glaze that caramelizes under the broiler, creating a burnished, umami-rich crust. Charred Japanese eggplant and a pillow of yuzu-brightened smashed potato round out this elegant summer-to-autumn transition plate.

638cal 43gprotein 81gcarbs 17gfat 10min prep 20min cook 2serves

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