Miso Black Cod and Soba

My Valentine’s date this year was my best girlfriend Gaby. I went back to DC to give my sister a birthday and Valentine’s night out with her husband. We put my two cute nieces to bed and then I made a nice healthy meal for the two of us. It went great with rose Champaign!

Miso Black Cod
1 ½ lbs Black Cod, scaled and de-boned, skin on
Salt and pepper
1 clove garlic
¼ teaspoon grated ginger
2 tablespoons yellow miso
¼ cup chicken broth
1 tablespoon olive oil

Season the cod with the salt and pepper, garlic and ginger. Spread 1 tablespoon miso all over the fish. Heat the olive oil in a skillet on medium high. Place the fish in the pan skin down and cook until the skin is brown and crispy. Flip the fish and add the chicken broth and remaining tablespoon of miso. Mix the miso into the broth and cook until the fish is just cooked and the sauce has thickened.

Zucchini Soba Noodles
1 small zucchini
1 small sweet onion
1 package buckwheat soba noodles
salt
soy sauce
sesame oil

Cut the zucchini into thin julienne strips. Put a pot of water on to boil for the noodles. Slice the onions very thin to match the zucchini. In a frying pan heat a tiny bit of the sesame oil. Add the veggies and season with a bit of soy sauce. Sautee the veggies until they are cooked but still crisp. Season the boiling water with a bit of salt and cook the soba noodles according to package directions. Immediately drain the noodles and mix in the veggies. Serve immediately as a bed for the cod. Spoon the extra sauce over the noodles.