Black Cod in a Salt Crust With Green Tea Recipe

Name: Black Cod in a Salt Crust With Green Tea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12-ounce black cod steaks; Sea salt; Freshly ground black pepper; 2 teaspoons plus 1/4 cup green-tea leaves; 2 teaspoons minced fresh dill; 16 ounces mixed enoki, shiitake and oyster mushrooms, trimmed and finely chopped; 2 tablespoons sake; 6 cups kosher salt; 4 large egg whites, beaten with a fork until frothy; 2 tablespoons strained yuzu juice or 1 tablespoon each fresh grapefruit and lemon juice; 1 tablespoon organic soy sauce; 1 tablespoon organic tamari soy sauce; 1 tablespoon prepared dashi or chicken broth; 1 tablespoon extra-virgin olive oil

Servings: persons

2 12-ounce black cod steaks
Sea salt
Freshly ground black pepper
2 teaspoons plus 1/4 cup green-tea leaves
2 teaspoons minced fresh dill
16 ounces mixed enoki, shiitake and oyster mushrooms, trimmed and finely chopped
2 tablespoons sake
6 cups kosher salt
4 large egg whites, beaten with a fork until frothy
2 tablespoons strained yuzu juice or 1 tablespoon each fresh grapefruit and lemon juice
1 tablespoon organic soy sauce
1 tablespoon organic tamari soy sauce
1 tablespoon prepared dashi or chicken broth
1 tablespoon extra-virgin olive oil

1
Preheat oven to 450 degrees.
2
Line a baking sheet with parchment.
3
Remove skin and bones from cod steaks, cut in half and shape each half into a medallion.
4
Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, 1/2 teaspoon green tea and 1/2 teaspoon dill.
5
Top each with one fourth of the mushroom mixture and drizzle with 1 1/2 teaspoons sake.
6
Fold up two opposite edges of parchment over the fish and roll to seal.
7
Roll up ends of packet and place each packet on the baking sheet.
8
Combine kosher salt, 1/4 cup green-tea leaves and the egg whites and mix with a fork until combined.
9
Pack enough mixture around each packet to completely cover.
10
Bake 17 minutes (if steaks are less than 1 1/2 inches thick, bake 15 minutes).
11
Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
12
Place each packet on a serving plate, crack open the salt crust and peel back the parchment.
13
Drizzle with yuzu sauce.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 12-ounce black cod steaks, Sea salt, Freshly ground black pepper, 2 teaspoons plus 1/4 cup green-tea leaves, and more.

Yes, Black Cod in a Salt Crust With Green Tea falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Cod in a Salt Crust With Green Tea

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions