zwei Black Cod Filets, die auf grünem Spargel, Erbsen und Reis liegen und mit einer Miso-Butter-Soße beträufelt sind.

Black cod on asparagus with miso butter sauce

45 minutes

Mittel

2 people

Delicate black cod meets fresh spring vegetables, complemented by an aromatic miso butter sauce. The fish remains tender and buttery with subtle roasted notes, while asparagus, sugar snap peas, and garden peas provide freshness and a crisp bite. The sauce brings everything together with a fine balance of sweetness, salt, and umami. A recipe that is light, refreshing, yet deeply satisfying on the palate.

Ingredients

2 Alaskan black cod fillets
6 stalks green asparagus
150 g sugar snap peas
150 g frozen garden peas
1 lime, zest and a little juice
150 ml vegetable stock
125 g butter
160 g jasmine rice
2 tbsp light miso paste
1 tbsp light soy sauce
Freshly ground pepper

Also great with

Alaskan black cod side
Black cod fillet

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, thoroughly rinse 160 g of jasmine rice and cook according to the package instructions. Peel the lower third of 6 asparagus spears and trim the ends. Cook 150 g of frozen garden peas in boiling water for about 4-5 minutes, then drain, toss with a little butter, and season lightly with salt. Gently cook the asparagus in a pan with a little water in its own juice for 4 minutes initially to keep it al dente. Shortly before the end of the cooking time, add 150 g of sugar snap peas and cook for another 3 minutes to maintain their fresh crispness.
After thawing, pat the 2 fish fillets dry and fry them in a hot pan, skin-side down first, for approximately 3 minutes. Carefully turn the fish and cook for a further 2 minutes until just cooked through, then remove from the pan and keep warm. Heat 150 ml of vegetable stock.
In the same pan, melt 125 g of butter. Stir in 2 tablespoons of miso paste and add 1 tablespoon of soy sauce. Then add the hot vegetable broth and whisk everything thoroughly until a smooth, slightly thickened sauce forms. Do not allow the sauce to boil anymore to preserve the delicate flavors of the miso paste. Finish with a little lime zest and a splash of lime juice.
To serve, place fluffy rice on plates, arrange the vegetables on top, and place the black cod over them. Generously spoon over the miso butter sauce, allowing it to soak into the rice.

Tip: The sauce should not become too hot, as miso loses complexity at high temperatures. For added depth of flavour, lightly brown the butter before stirring in the miso paste, giving the dish a subtle nutty note.