Miso Black Cod with Roasted Japanese Sweet Potatoes

Who knew fish could be sexy?! Before you think I've lost my mind, you should try black cod. It's a sustainable fish from Alaska that is high in protein and polyunsaturated fats and vital minerals. The Black Cod's fat content yields an unbelievably delicate, rich, luxurious bite after bite after bite.Instead of flaking when done, this fish simply separates the moment your fork touches it into smooth shards of deliciousness.

Traditionally over-complicated by overnight marinade and rare ingredients, miso-glazed black cod can be made in weeknight time and with very little effort. I laughed when I came across Mark Bittman's article on the subject. Sometimes recipes can be fussy, pretentious, and just plain obnoxious. Multi-day recipes can be fantastic, but you should know that you can get fantastic results without all the fuss.

Warm local honey perfectly compliments miso's subtle brine. Snappy, diced green beans and freshly-shelled spring peas add a splash of color and are the perfect palate-cleanser. Satsumaimo (Japanese sweet potato) is a new (and permanent) addition to the BMK! We love them, and you should get your hands on some ASAP! On weekends outside our local Japanese market, they sell these deliciously sweet and starchy Asian spuds. For your dollar (or two) you get a freshly roasted tater in a brown paper bag. The smell intoxicates and they taste remarkably like roasted chestnuts. If you see them - give them a try, you won't be disappointed!

Serves 2

INGREDIENTS:

• 2 pc Black Cod (1/3 lb ea)
•  big spoonful of yellow or white miso paste
• about 1/4 cup mirin (or sake), enough to make the miso creamy
• big spoonful of honey
• handful of green beans, blanched in boiling water 1 minute, sliced on the diagonal
• handful freshly shelled peas, blanched in boiling water 1 minute
• 1 green onion, green part only, sliced on the diagonal
• 2 small Japanese sweet potatoes, cut into 1" thick rounds

DIRECTIONS:

1. Pat cod dry. 
2. Whisk miso, sake or mirin and honey. Brush over cod and seal in plastic bag. Leave on counter while you prepare everything else.
3. Preheat oven to 400'. Brush cut surfaces of potato with cooking oil, place on baking sheet and bake for 15-20 mintues until tender, turning once.
4. Preheat broiler (we used our toaster oven), remove fish from plastic bag and place on foil lined baking sheet. Broil or cook on high heat until surface of fish is slightly caramelized. Watch carefully so that it doesn't burn!
5. Cooking time is approximately 8 minutes, depending on thickness of fish. Check center for doneness.
6. Serve fish over beans and peas, garnish with sliced green onions and serve potatoes alongside.