Black cod can be cut in a variety of ways – read this simple Blue Harvest guide for 6 common cuts.
Also known as sablefish, black cod has the highest amounts of heart-healthy omega-3 fatty acids (more than salmon or tuna) as well as good amounts of protein, iron and calcium. Watch out for the bones but eat the skin, especially tasty when crispy.
Black cod thick steak cuts with skin on were briefly marinated with miso + mirin before wrapped in foil and oven baked at high heat.
Lacinato kale (packed with Vitamins A, C, K, B6 and calcium) + diced zucchini were sautéed in EVOO with oyster sauce, butter and salt.
All were plated over Japanese steamed white rice with chopped green onions and a sprinkle of sesame seeds.
It was so delicious, there were no leftovers for next day’s lunch!
