Pan-Seared Black Cod with...Pan-Seared Black Cod with Edamame-Mint Purée and Yuzu-Ginger Dashi

A masterclass in clean eating: succulent, buttery black cod pan-seared to perfection, resting on a vibrant, velvety edamame and mint purée, finished with a delicate, aromatic yuzu-ginger dashi.

Ingredients

Cooking Instructions

1. 01

   Prepare the dashi broth: In a small saucepan, combine 400ml of water, the kombu, dried shiitake mushrooms, and sliced ginger. Bring to a bare simmer over medium-low heat and let steep for 15 minutes. Do not boil. Strain the broth, discard solids, and stir in the yuzu juice, mirin, and low-sodium soy sauce. Keep warm.

2. 02

   Make the edamame-mint purée: Blanch the shelled edamame in boiling salted water for 3 minutes. Drain immediately and shock in a bowl of ice water to preserve the vibrant green color. Drain again, then transfer to a high-speed blender with the fresh mint leaves, a splash of ice water, and a pinch of salt. Blend until completely smooth and velvety. Pass through a fine-mesh sieve if desired.

3. 03

   Prep the fish: Pat the black cod fillets completely dry with paper towels. Season both sides lightly with Fleur de sel.

4. 04

   Sear the fish: Heat the grapeseed oil in a non-stick skillet over medium-high heat. Gently lay the cod fillets skin-side down, pressing lightly with a spatula for 30 seconds to prevent curling. Sear for 4 minutes until the skin is beautifully crisp and golden. Carefully flip the fillets and sear for an additional 2 minutes, or until the fish is just cooked through and flakes easily.

5. 05

   Assemble the dish: Spoon a generous pool of the warm edamame-mint purée into the center of two shallow heated bowls. Carefully place a pan-seared cod fillet, skin-side up, on top of the purée.

6. 06

   Finish and serve: Gently pour the warm yuzu-ginger dashi around the base of the purée, taking care not to submerge the crispy fish skin. Garnish the top of the fish with the shaved fennel, radish, and microgreens. Serve immediately.