Meals I Love - Miso Cod w/ Roasted Cabbage, Delicata Squash

• servings: 4 servings
• active time: 2 days
• total time: 2 days 1 hour

Ingredients

1/4 cup sake

1/4 cup mirin

1/4 cup white miso paste

3 tablespoons granulated sugar

4 six ounce black cod fillets

1 head of cabbage, halved half will be used for roasted cabbage and the other half will be used for cabbage fritters. click here for cabbage fritters recipe

2 delicata squash, cut in half lengthwise and seeds removed, cut into 1/2 inch slices

3 tablespoons avocado oil

salt, to taste

1/2 teaspoon garlic powder

1-2 teaspoons sichuan pepper (to taste, depending on the spice level you like)

Directions

2 days before you plan to cook, marinate the fish

Bring the sake and mirin to a boil in a saucepan over high heat. Boil for about 30 seconds to evaporate the alcohol. Turn the heat down to low, add the miso and whisk. When the miso has dissolved, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Place cod in a resealable glass dish, pour the cooled marinade on top and place in the fridge for 2 days. When ready to cook, remove fish from fridge to help come to room temperature.

Make cabbage fritters.

While the cabbage fritters cook, get working on the other veggies. Preheat oven to 400 degrees F. Slice the second half of the cabbage into 1/2 inch wide strips. Add the cabbage and delicata squash to a parchment paper lined baking sheet. Toss in avocado oil and salt. Sprinkle garlic powder on top of the delicata squash and sichuan pepper on top of cabbage. Place in the oven to bake for 20 minutes.

Once you get the cabbage in the oven, heat up on oven safe pan (big enough for all 4 fillets) over medium-high heat. Wipe off any excess miso on the fillets. Add a bit of avocado oil. Once pan is hot, add the fillets skin side up and cook for 3 minutes per side.

The oven should have 10 or so more minutes to go. Place the veggie sheet pan on the lower rack then the pan of fish filets on the higher rack. Cook for 5-10 minutes, until fish is flaky and reaches an internal temperature of 130-135 degrees F.

Serve miso cod with cabbage fritters, roasted cabbage, and roasted acorn squash!