Chef’s Recipe: Black cod with grilled vegetables

Number of people




Preparation time

30 minutes (excluding half an hour defrosting and cooking the rice)


  • 4 black cod fillets in sweet miso sauce (Gindara Saikyozuke)
  • 500 gr potatoes
  • 200 gr rice
  • 1 zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 200 gr asparagus broccoli
  • Garlic oil (2 cloves of garlic and 50 ml of olive oil)


  1. Thaw the Gindara Saikyozuke in cold water for half an hour.
  2. Cook the rice according to Chef Ohtawara's instructions, which can be viewed in this Hokkai Tutorial . Leave the rice in a pan so that it’s still a little warm when you start eating.
  3. Put the potatoes in a pan with 1 liter of cold water and 10 grams of salt. Put the flame on high to get it all boiling. Lower the heat as soon as the water boils.
  4. Leave the potatoes in the water for another 10 minutes.
  5. Meanwhile, preheat the oven to 180 ℃.
  6. Dice the zucchini, peppers and asparagus broccoli.
  7. Fry the vegetables and potatoes with a little salt and garlic oil for 2 minutes on medium heat.
  8. Put the zucchini, peppers and potatoes in an oven dish and place it in the oven for 10 minutes.
  9. Place the black cod fillets and the asparagus broccoli on top of the vegetables.
  10. Leave the whole thing in the oven for another 10 minutes at 240 ℃.
  11. Serve one fish fillet with some vegetables for each person. Finish off with a timbale of rice next to it.