PSST! Want to win a copy of Easy Gourmet? Scroll to the bottom for details!
I kind of almost didn’t want to even post these photos because it doesn’t do the flavor of this incredible (incredible incredible!) fish justice.
The recipe comes from Stephanie’s gorgeous new cookbook, Easy Gourmet. It wholly boggles my mind to consider the oceans of talent this girl possesses–not only did she write, style and shoot every recipe in the book, she also designed the entire thing, right down to the inside of the cover and the unique typography sprinkled throughout the book.
So many people love her award-winning blog not just because she posts incredibly delicious, photogenic recipes, but also because she has such a simple, inspirational approach to cooking–tiny tweaks and tons of creative concepts fuel her recipe archives. Easy Gourmet is just the perfect lovechild of these two talents, tapping into Stephanie’s sweet spot—unbelievably delicious home cooking that turns out restaurant-worthy food, each one blessed with her signature blend of Asian- and comfort-inspired twists.
Since finding her blog, I’ve fallen hard for her vivid story-telling that sounds like your best friend reminiscing with you over brunch. The cookbook is packed with many of these perfect little snapshots–from midnight snacking with Mike to cooking one of her first soups into a charred mess.
While I don’t eat fish too often, I jumped at the chance to try Stephanie’s miso-glazed cod after having an incredible rendition of miso-glazed fish at a friend’s house. The meltingly tender and flaky fish, completely saturated with a sweet umami punch and caramelized around the edges was simply far superior than any fish I’d had in a restaurant. Turns out, Stephanie’s take was a dead-on replica!
Melissa said it best: I was pinch-myself excited to get a sneak peek of the book and now that it’s officially out, I urge you to skip straight to the cod. Shall I continue to describe it for you? It is as close to buttery-moist as you can get without being like, “there’s actual butter in my mouth.” The miso-sugar-umami marinade smells so irresistible that you’ll be tempted to preserve every bit by not blotting it off as completely as Stephanie directs you to (ahem, not like I did that), but this is actually a crucial step so that the marinade can caramelize evenly all over without burning excess globs of marinade.
Stephanie recommends serving this aside a delicately flavored sesame soy quinoa (which is fabulous, and the recipe is below). However, I served this particular fillet with her crispy, salty, addictive roasted brussels sprouts. Both are amazing.
All of this to say, follow Steph’s recipes and instructions and you’ll be rewarded with gourmet home-cooking paradise. This dish has earned a permanent spot on my cook-to-impress list, and I can’t wait to cook my way through the rest.
Congratulations on a fabulous book and an all-around stellar accomplishment, Stephanie! <3
GIVEAWAY! As always, you have multiple options to enter the giveaway: In honor of Easy Gourmet, leave a comment telling me about your favorite Asian or comfort food dish! You can follow me on instagram, twitter, pinterest or facebook. If you choose to follow me, leave me a comment letting me know which channels you’re following on! This giveaway is open to everyone, everywhere. Submissions will close on Tuesday, Sept. 16 at 11:59 CST. The winner will be chosen randomly and notified via email. Good luck!
Congratulations to Maren, the winner of this giveaway!
Extremely flavorful, deeply-marinated cod with caramelized, sweet and salty edges.
- For the cod:
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) mirin
- 2 tbsp (14 g) white miso paste
- 1 tbsp (15 g) sugar
- 2 (1/2 lb [225 g]) black cod fillets or chilean sea bass
- For the sesame soy quinoa:
- 1 cup (185 g) cooked quinoa
- 2 tsp (10 ml) sesame oil
- 1 tsp (5 ml) soy sauce
- to taste toasted sesame seeds
- to taste sliced green onions
In a small saucepan, bring the sake and mirin to a boil over medium-high heat.
Stir in the miso and sugar until smooth, set aside and cool completely.
Pat the cod dry with paper towels and slather on the cooled miso marinade.
Place in a deep dish, cover and place in the fridge overnight.
When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the
excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15
minutes, based on thickness. The fish is done when it is opaque and flakes
easily. Finish by broiling: turn the broiler on high and watch carefully as the top
caramelizes and turns a deep golden brown. Remove and enjoy immediately with
the sesame soy quinoa.
To make the sesame soy quinoa, gently toss together the quinoa, sesame oil and
soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame
seeds and green onions.