Black Cod with Citrus-Soy Glaze
Ingredients
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1½ tablespoons lemon juice
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1½ tablespoons lime juice
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1 tablespoon mirin
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1 tablespoon rice vinegar
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1 tablespoon soy sauce
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2 teaspoons sugar
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4 black cod fillets
Tools
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whisk
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measuring spoons
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June Pan
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pastry brush
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pot
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June Food Thermometer
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June Oven
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Make the glaze base
Add the lemon juice, lime juice, mirin, rice vinegar, soy sauce and sugar to a small pot. Whisk to combine.
1½ tablespoons lemon juice
1½ tablespoons lime juice
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
pot
measuring spoons
whisk
Boil the glaze base
Bring the glaze base to a boil on the stovetop over medium-high heat, whisking occasionally. Lower the heat and simmer until thickened, about 1 minute. Remove the glaze from the heat.
Season the black cod
Place the black cod fillets on the June Pan with space between each fillet for air to circulate. Sprinkle the salt and pepper over the cod. Add about 1 teaspoon of glaze to the top of each fillet then rub or brush it into the fish, ensuring all surfaces are coated. Reserve the remaining glaze for serving.
4 black cod fillets
½ teaspoon salt
¼ teaspoon black pepper
June Pan
pastry brush
measuring spoons
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the largest fillet.
June Food Thermometer
Bake the black cod
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the black cod until it’s cooked through, about 10 minutes. June will notify you when the black cod is ready.
Serve
Remove the black cod from the June Oven and immediately transfer the fillets to a serving platter or dishes to prevent overcooking. Allow the black cod to rest 3 minutes, then garnish with chopped cilantro and drizzle with the remaining glaze to serve.
¼ cup chopped cilantro
