Baked Cod with Citrus Honey Crust →

Here’s my version of a fish dish I had recently at a wedding reception. I was so impressed, I had to try it at home. The subtle slightly sweet-and-sour orange-flavored crunchy crust is a perfect complement to the delicate baked cod. Extremely easy to prepare, with about 10 minutes of extra prep time, you can change your status quo baked fish dish into something special. This delicate fish dish is a keeper. No lie!

Serves: 2
Ingredients:

• 1 pound of cod (or other flaky white fish like halibut or haddock)

• 1/2 cup orange juice

• 3 teaspoons honey

• 1 tablespoon lime juice

• ¼ teaspoon finely grated fresh ginger

• 1 tablespoon butter

• ½ cup Panko bread crumbs

Preheat your oven to 375 degrees.

Preparation:

1. Mix the orange juice, honey, lime juice, and ginger in a small saucepan.

2. Bring to a boil over medium-high heat, stirring occasionally, and reduce by one-half.

3. Add butter and stir until melted.

4. Add Panko and stir to mix. Set aside.

5. Lightly coat an oven-proof baking dish with butter or oil.

6. Salt and pepper the fish and place in the baking dish.

7. Cover the fish generously with the seasoned Panko crumbs and place in the oven.

8. Bake for 15-20 minutes until the crust is golden brown and the fish flakes easily with a fork.

Serve with your rice and vegetable of choice or a simple Japanese Salad.

*Note: if you are serving to someone who is gluten intolerant, simply omit the bread crumbs and spoon a small amount of the reduced citrus-honey sauce over your fish when it comes out of the oven.

Pair this delicate dish with a not-too-minerally Albariño, a refreshing Vinho Verde, a light Chablis, or a soft Loire Valley Sauvignon Blanc.

Miso-Sake Marinated Cod →

Cited by food writer Dan Meyer as a “great iconic dish”, this recipe is a riff on the signature dish of the famous Japanese chef, Matsuhisa Nobuyuki, known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients.

Serves: 6

Ingredients

• 3 tablespoons mirin

• 3 tablespoons sake

• 1/2 cup white miso paste

• 1/3 cup sugar

• Six 6- or 7-ounce skinless Atlantic cod fillets about 1 1/2 inches thick

• Vegetable oil, for grilling

Pickled ginger, for serving

Directions

1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

2. Preheat the oven to 400°. Heat a grill pan or cast iron pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Source: https://www.foodandwine.com/recipes/black-cod-miso

*note: another name for Black Cod is Sablefish which has been over fished for many years, and as a fishery is in decline. If this matters to you, look for “Alaska Cod” or “Pacific Black Cod” that is certified sustainable by the Marine Stewardship Council, or use Atlantic Cod.