You’ll Need
For the Black Cod
2 black cod fillets (180–200g each), skin on
2 tbsp white miso paste
2 tbsp mirin
1 tbsp sake (or dry white wine)
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 clove garlic, finely grated
1 tsp fresh ginger, finely grated
For the Sesame Dauphinoise
500g Maris Piper potatoes, peeled and very thinly sliced
200ml double cream
50ml whole milk
2 cloves garlic, finely grated
30g Parmesan, finely grated
1 tbsp toasted sesame seeds
1 tsp sesame oil
Sea salt
Freshly cracked black pepper
To Serve
Pak choi
Tenderstem broccoli
Spring onions, finely sliced
Toasted sesame seeds
Fresh coriander
Lime wedges
Optional but Dangerous
Black truffle shavings
Crispy shallots
Pickled ginger
Wasabi mayonnaise
Method
In a bowl, whisk together the miso paste, mirin, sake, soy sauce, honey, sesame oil, garlic and ginger until completely smooth.
Coat the black cod fillets evenly in the marinade.
Cover and refrigerate for 2–24 hours for the best flavour.
Remove the fish from the fridge 20 minutes before cooking.
Preheat your air fryer to 180°C.
Arrange the sliced potatoes into a lightly buttered oven-safe dish, seasoning each layer lightly with sea salt and freshly cracked black pepper.
Mix together the cream, milk, garlic, Parmesan, sesame oil and half of the sesame seeds.
Pour evenly over the potatoes.
Cover tightly with foil.
Air fry for 35 minutes.
Remove the foil, sprinkle over the remaining sesame seeds and continue cooking for 15 minutes, until golden, bubbling and beautifully crisp.
Meanwhile, lightly wipe away any excess marinade from the fish, leaving a thin coating behind.
Increase the air fryer temperature to 190°C.
Place the black cod fillets skin-side down into the basket.
Air fry for 8–10 minutes, until the glaze is caramelised and the fish flakes easily with a fork.
Allow the fish to rest for 2 minutes.
Serve each fillet alongside generous portions of sesame Dauphinoise, pak choi and Tenderstem broccoli.
Spoon any remaining glaze from the basket over the fish.
Finish with sliced spring onions, toasted sesame seeds, fresh coriander and a squeeze of fresh lime.