Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe
This elegant Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze recipe features tender cod fillets glazed with a savory-sweet miso mixture, paired with creamy wasabi-infused sweet potato mash. Complemented by pickled fennel for a tangy contrast and garnished with nori seaweed and black sesame seeds, this dish brings a harmonious blend of Japanese-inspired flavors in just 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Halal
Ingredients
Scale
Sweet Potato Mash
- 2 medium-sized sweet potatoes, peeled and cubed
- 2 teaspoons wasabi paste
- 1 tablespoon olive oil (for roasting)
- Salt, to taste
Miso Glaze
- 2 tablespoons white miso paste
- 1 tablespoon brown sugar
- 2 tablespoons sake
Cod and Garnishes
- 2 cod fillets
- 1 tablespoon olive oil (for searing)
- 1 sheet nori seaweed, finely shredded
- 1 tablespoon black sesame seeds
- Salt and pepper, to taste
Pickled Fennel
- 1 fennel bulb, thinly sliced
- 1/2 cup rice vinegar
- 1/2 cup beetroot juice
Instructions
- Preheat and Roast: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil and season with salt. Spread them evenly on a baking tray and roast for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Prepare Miso Glaze: In a small saucepan over medium heat, combine 2 tablespoons white miso paste, 1 tablespoon brown sugar, and 2 tablespoons sake. Stir continuously until the sugar dissolves. Let the mixture simmer gently for 2-3 minutes until it thickens into a glossy glaze. Set aside.
- Pickle the Fennel: Bring 1/2 cup rice vinegar and 1/2 cup beetroot juice to a boil in a separate pot. Remove from heat and add the thinly sliced fennel bulb. Allow it to pickle in the mixture until ready to serve, which helps soften and infuse it with the vibrant flavors.
- Mash Sweet Potatoes: Once roasted, mash the tender sweet potatoes with 2 teaspoons of wasabi paste until smooth and creamy. Adjust seasoning if necessary and keep warm until serving.
- Cook Cod: Season the cod fillets with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the cod fillets for 3-4 minutes on each side until cooked through and golden brown. In the last minute of cooking, brush the miso glaze generously over the fish and let it caramelize slightly.
- Serve: On each plate, spoon a generous portion of wasabi sweet potato mash. Place the glazed cod fillet on top and garnish with shredded nori seaweed and a sprinkle of black sesame seeds. Serve the pickled fennel on the side to add a refreshing, tangy contrast.
Notes
- Adjust the amount of wasabi paste in the mash according to your preferred spice level.
- Ensure not to overcook the cod to keep it moist and flaky.
- The pickled fennel can be prepared ahead of time to enhance its flavor.
- Use fresh cod fillets for best flavor and texture.
- The miso glaze can be stored in the refrigerator for up to 3 days.
Keywords: pan-seared cod, wasabi sweet potato mash, miso glaze, pickled fennel, Japanese-inspired seafood, healthy dinner, easy gourmet recipe