Keeping it simple this Christmas with a low effort dinner.
Last week I had made the exact same fish in the style of Nobu’s Miso Black Cod and froze the marinade that remained. Since black cod is somewhat of a hard fish to find locally (H-Mart might carry it), I opted once more to use Chilean Sea Bass (Pategonian tooth fish) as it’s a mild, buttery fish that absorbs flavours very well.
The recipe I use is from the Nobu cook book – have eaten this dish at the restaurants in New York and Dallas and it’s very good. https://www.amazon.com/dp/156836489X?ref=ppx_yo2ov_dt_b_fed_asin_title
You can also see the recipe at this excellent Japanese food blog site:
https://www.justonecookbook.com/black-cod-with-miso
Simple fondant potatoes, peeled, then cooked for 90 minutes in a cast iron pan with the lid on so they also steam – crispy on the inside and soft on the inside. Just cook them in butter (or duck fat) and don’t let it burn. I always do mine at 300f on the induction stove.
https://www.theguardian.com/lifeandstyle/2015/nov/05/how-to-cook-the-perfect-fondant-potatoes
Sage and Pepper's Musings 