Miso-Yuzu Glazed Cod with Roasted Kabocha

Ingredients

For 4 servings

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

Method

1. 1

   Preheat your oven to 400°F (200°C) and prepare a baking tray lined with parchment paper.

2. 2

   Toss the peeled and diced Kabocha squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the prepared baking tray.

3. 3

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.