Lunch
Miso-Glazed Black Cod with Charred Kabocha Velouté & Crispy Shallot Ash
Thick black cod fillet lacquered with aged miso-butter glaze, roasted until caramelized. Beside it, a silken kabocha purée enriched with dashi and topped with shallot ash—delicate, rich, restaurant-caliber.
567cal per serving
40gprotein
31gcarbs
33gfat
16min prep 38min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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