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Seremoni 2025

Black Cod with Miso Butter Melted Cabbage

Recipes

Black Cod with Miso Butter Melted Cabbage

November 3rd, 2025

Vilda Gonzalez

"Consider this your new go to for rainy, gloomy, or otherwise grey weekdays; there is little that a puddle of miso butter can’t warm up."

25 Minutes

Serves 2

It doesn't get easier than this recipe. Simply mix some light miso into softened butter and you have a new kitchen workhorse, perfect for baking fish and roasting cabbage - two things this recipe will ask you to do. This is a great dish to lean on when provisions are low and that cabbage you bought weeks ago is still stowed deep in your fridge. The zest and juice of an orange works hard to add a sunshiney brightness, so don’t skip this if you can.

Ingredients

  • 3 oz unsalted butter, at room temperature
  • 1 Tbsp light miso
  • 2 6 oz skinless Seremoni Grade Black Cod filets
  • 1 tsp fine sea salt, to season
  • 1 medium cabbage, cut into quarters
  • 6 sprigs thyme
  • Zest and juice of half an orange
  • A couple grinds of black pepper

    Instructions

  • Preheat your oven to 350°F.

  • Make the miso butter by combining the tempered butter with the miso. Mix with the back of a spoon until all of the miso is evenly incorporated into the butter.

  • Place the quartered cabbage in a roasting tray and season with salt. Add a couple globs of the miso butter to each piece of cabbage, spreading it out with your fingers to better coat the leaves. There should be plenty of extra butter remaining, some of which you’ll use to bake the fish. Roast for 45 minutes, until the outer leaves have browned and the cabbage is soft. Remove from the oven and season with a squeeze of orange juice and a bit of zest.

  • Line a quarter sheet tray with parchment paper. Season both sides of the black cod with salt, about ¼ teaspoon per side. Dot on about a tablespoon of butter per filet; no need to fuss with spreading it, as it will quickly melt and distribute itself in the oven. Season with a couple grinds of black pepper, then drape a few sprigs of thyme on each filet. Bake for 8 minutes.

  • To serve, distribute the cabbage between two plates. Top with the black cod.