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You are here: Home / Recipes / Fish and Seafood / Foil-Yaki Style Black Cod and Mushrooms

Foil-Yaki Style Black Cod and Mushrooms

November 6, 2019 by Benjamin and Koshiki Leave a Comment

If you enjoy eating at Izakaya, a Japanese bar, and are not much of a cook (or not want to cook), this recipe is it for you.  In this quick and effortless recipe, black cod and mushrooms are seasoned and wrapped in a foil pouch and backed in an oven. Trapping much-infused flavor of all the ingredients, all you need to do is to tear the foil open and enjoy it with sake or beer. No cleaning necessary!

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Foil-Yaki Style Black Cod and Mushrooms

Foil Yaki Black Cod
In this Izakaya style recipe, black cod and mushrooms are seasoned and wrapped in a foil pouch and baked in an oven.
Course Appetizer, Main Course
Cuisine Japanese
Keyword baked in foil, black cod, Fish, mushrooms, seafood, soy sauce
Prep Time 5 minutes
Cook Time 20 minutes
Servings 1 people
Cost $10.00

Equipment

  • oven
  • foil

Ingredients

  • 1/4 pound black cod (sabe fish) with or without skin
  • salt & pepper
  • 1/2 cup mushrooms such as shiitake, enoki, and oysters
  • 1 tablespoon chopped green onions
  • 1 tablespoon butter
  • 1/2 tabespoon soy sauce
  • 1/2 tablespoon sake
  • 1 slice lemon

Instructions

  • Preheat oven to 425°.
  • sprinkle black cod with salt and pepper.
  • In the center of aluminum foil, place the fish. On top and around it, arrange mushroom and green onions. Drizzle with soy sauce and sake.
  • Cut butter in half and arrange them on top of fish and mushrooms. Place a lemon slice on top.
  • Fold up the foil into a packet and crimp edges so packet is tightly sealed.
  • Place the foil pouch on a baking sheet and bake for about 20 minutes.
  • Place the foil package on a plate and let your guest open it her/himself. Serve hot.

Thank you, Sitka Salmon, for sponsoring this post!

Filed Under: Fish and Seafood, Recipes Tagged With: black cod, enoki mushrooms, foil bake, Izakaya style, Japanese appetizer, oyster mushrooms, Seafood, shiitake mushrooms

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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¼ cup four
1 egg, well beaten with a tablespoon of cold water
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2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
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