Maple-Miso Bronzed BC Black Sable Fillet

Ingredient Metric / Imperial
Black Sable (aka Black Cod) - filleted, skin off, centre cut 680g
Miso Paste 23 mL
Maple Syrup 30 mL
Mustard Seed 5 mL
White Vinegar 15 mL
Dijon Mustard 5 mL
Olive Oil 60 mL
Fingerling Potatoes - red or white 450g
Red Onion 1/2 medium
Fennel - core removed, thinly sliced 1/2 large mL
Navel Oranges - peeled, pith removed, sectioned 3 medium
Granny Smith Apple 1 large
Kosher Salt, Fresh Black Pepper to taste
Yield: 6 servings

Here's How!

  • Soak the mustard seeds in a non reactive bowl (stainless steel or glass) with the vinegar.
  • Cook the fingerling potatoes in salted water until tender. Once cooked, drain and refresh under cold water. Cut into ¼ inch thick slices on the bias – reserve.
  • Preheat oven to 450ºF.
  • While sectioning the oranges, squeeze the juice from the remaining flesh into the mustard seed and vinegar mixture
  • To complete the dressing, add the Dijon mustard to the mustard seed/vinegar mixture and whisk well. Add the olive oil in a stream until well combined – season with salt and black pepper.
  • Place the cooked cooled potatoes, red onion, fennel, oranges and apple in a bowl. Add the dressing and toss gently until well coated. Reserve until fish is cooked.
  • Combine the miso paste and maple syrup. Place portioned fish on a baking tray lined with parchment paper. Spread the miso/maple mixture evenly on each piece of fish and cook in a preheated oven for 12 – 15 minutes.
  • To serve, place the salad on the plate and top with the cooked fish.

Halibut would be a suitable replacement if Black Sable (Black Cod) is not available.

Miso Paste is fermented soya bean and can be found at a variety of locations across Ottawa. I found it at Pelican Fishery and T & T Supermarket