Miso-Glazed Black Cod with Saffron Risotto and Crispy Brussels Sprouts
This dish features delicate black cod marinated in a sweet and savory miso glaze, pan-seared to flaky perfection. It's served alongside a creamy, aromatic saffron risotto and finished with crispy, air-fried Brussels sprouts for textural contrast.
Prep Time
60 min
Difficulty
Medium
Servings
4
Calories
650 kcal
Instructions
- 1
In a mixing bowl, whisk together miso paste, mirin, sake, and sesame oil to create the marinade. Place black cod fillets in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
~5 min - 2
While the fish marinates, prepare the saffron by steeping the threads in 2 tablespoons of warm vegetable broth.
~5 min - 3
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped shallots and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
~4 min - 4
Add Arborio rice to the saucepan and stir for 1-2 minutes until the edges of the grains appear slightly translucent.
~2 min - 5
Pour in the dry white wine and stir until it is completely absorbed by the rice.
~3 min - 6
Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 18-20 minutes. Stir in the saffron-infused broth.
~20 min - 7
While the risotto cooks, preheat your air fryer to 400°F (200°C). Toss the halved Brussels sprouts with the remaining 1 tablespoon of olive oil, salt, and pepper. Arrange in a single layer in the air fryer basket.
~5 min - 8
Air fry the Brussels sprouts for 10-12 minutes, shaking the basket halfway through, until crispy and tender.
~12 min - 9
Once the risotto is creamy and al dente, stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Keep warm.
~2 min - 10
Remove the black cod from the marinade, reserving any excess marinade. Heat a non-stick frying pan over medium-high heat. Sear the cod fillets, skin-side down if applicable, for about 3-4 minutes per side, or until cooked through and flaky. Brush with reserved marinade during the last minute of cooking.
~8 min - 11
To serve, spoon a generous portion of saffron risotto onto each plate. Top with a miso-glazed black cod fillet and a side of crispy Brussels sprouts.
Tips
- For the crispiest Brussels sprouts, ensure they are dry before tossing with oil and air frying. Avoid overcrowding the air fryer basket.
- The black cod can also be baked on a parchment-lined baking tray at 400°F (200°C) for about 10-12 minutes, depending on thickness, if you don't have an air fryer.
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