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Epicurious
Gourmet

Black Cod with Mushrooms and Sansho Pepper

4.8

(28)

Image may contain Plant Food Meal Dish and Bowl
Black Cod with Mushrooms and Sansho PepperDitte Isager

Visually, this dish speaks softly, but it combines quite a number of sensations: a buttery fish, sautéed for a crisp skin, and a broth of such depth you'll never believe it was simmered for just five minutes. The mixture of enoki and shimeji mushrooms looks gorgeous and lends a meatiness, punctuated by an elusive woodsy smokiness, to the sansho-flecked broth.

Cooks' note:

Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.

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