In fashionable Asian restaurants, you would pay over £30 for Black Cod in Miso Sauce. Ours works out at a third of the price, and we supply this exact same dish to many world class establishments. It’s that good.
To cook: Remove the fish from packaging and sear in a non-stick pan with oil over a medium high heat – flesh side down – for 2-3 minutes until slightly caramelized.* Transfer to a greased baking sheet and into a 200C oven for 8 minutes or until the flesh starts to fall away from the skin. Serve with the sauce supplied on the underside of the pack.
*Alternatively, if you have a blowtorch, skip this step and blowtorch lightly once the fish comes out the oven.
Please note: CONTAINS BONES. The bones in the Black Cod are almost impossible to remove without cutting into the raw fish, but should slide out easily once cooked.
P.S.: Like the glaze? It works equally well with salmon or chicken and we sell it separately in kilner jars.