Yuzu-Glazed Black Cod with Matcha Crumble
Tender black cod is marinated in a bright yuzu and soy glaze, then pan-seared to flaky perfection. It's finished with a fragrant matcha and panko crumble for a delightful textural contrast and earthy undertones.
Prep Time
45 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
In a mixing bowl, combine yuzu juice, soy sauce, mirin, grated ginger, and minced garlic. Whisk to combine and create the marinade.
~3 min - 2
Place the black cod fillets in the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
~15 min - 3
While the fish marinates, prepare the matcha crumble. In a small bowl, combine panko breadcrumbs, matcha powder, and sesame oil. Mix until the panko is evenly coated.
~2 min - 4
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
- 5
Heat vegetable oil in a frying pan over medium-high heat. Sear the black cod fillets for 2-3 minutes per side until lightly golden.
~5 min - 6
Transfer the seared cod fillets to the prepared baking tray.
~1 min - 7
Generously sprinkle the matcha crumble over the top of each cod fillet.
~1 min - 8
Bake in the preheated oven for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork, and the crumble is toasted.
~10 min - 9
Carefully remove from the oven and serve immediately.
Tips
- For extra crispy crumble, you can toast the panko and matcha mixture in a dry pan for a few minutes before applying it to the fish.
- This dish pairs wonderfully with steamed rice and a side of blanched asparagus or edamame.
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