Black cod with miso, pear and mustard greens

Miso and pear will bully a thin Pinot Grigio.

Junmai sake, slightly chilled, or a quiet Chenin; yuzu whisky sour, dry; pear-ginger tea over ice with lemon if skipping alcohol.

Reheat gently in a low oven, or eat cold over rice. Do not recook the fish.

• Black cod fillets1.4 lb
• White miso0.25 cups
• Ripe pear1 ea
• Mustard greens1 bunch
• Soy sauce1 tbsp
• Fresh ginger0.5 tbsp
• Mirin2 tbsp
• Rice vinegar1 tbsp
• Toasted sesame oil0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

15 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for black cod with miso, pear and mustard greens, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 15 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: Junmai sake, slightly chilled, or a quiet Chenin; yuzu whisky sour, dry; pear-ginger tea over ice with lemon if skipping alcohol.
7. Leftover route: Reheat gently in a low oven, or eat cold over rice. Do not recook the fish.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.