Maple and Soy Black Cod Recipe – Infused with Butternut Squash Purée

Maple and Soy Black Cod Recipe

This maple and soy black cod recipe combines rich, buttery fish with a sweet and savory glaze, served over a silky butternut squash purée for a comforting yet elegant seafood dish. Featured on Fish the Dish with host Spencer Watts, this recipe highlights perfectly marinated black cod seared and roasted to tender perfection, balanced with warm spices and natural sweetness.

The Inspiration

Inspired by the natural pairing of sweet and savory flavours in modern coastal cuisine, this dish reflects a balance between comfort food and refined cooking. Black cod, known for its rich, buttery texture, is enhanced through a maple-soy marinade infused with warm aromatics like cinnamon and clove.

Spencer Watts elevates this dish by pairing it with a velvety butternut squash purée that brings earthiness, sweetness, and a smooth texture to the plate. The addition of orange zest brightens the dish, while butter and maple syrup deepen the natural sweetness of the squash. Together, these components create a dish that feels both seasonal and restaurant-worthy while remaining approachable for home cooks.

Ingredients

• Four (4-5 oz) Pieces black cod, skin on
• ⅓ cup (75 ml) Maple syrup
• ⅓ cup (75 ml) Soy sauce
• 1 Cinnamon stick
• 1 Clove
• Salt to taste
• 2 Tbsp Canola oil
• 2 Tbsp Butter

Butternut Squash Purée

• 1 Butternut Squash, halved, seeds removed
• 1 Tbsp ground cinnamon
• 2 Tbsp brown sugar
• 1 tsp of salt
• 3 Tbsp Maple Syrup
• 1 orange (zest)
• ½ lb Melted butter
• ½  cup Water (possibly more)
• Salt and pepper to taste

Methods

• Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil.
• Remove from heat and let cool.
• Put the fish in a plastic bag.  Pour cooled marinade over fish to cover and gently massage it into the fish.
• Place in the refrigerator for a minimum of 3 hours, up to overnight.
• Preheat the oven to 375 ° F/190 °C
• Clean the butternut squash.  Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash.  Place the squash halves face down on a parchment lined baking sheet.  Cook in the oven for 45 minutes. Remove the squash and allow to cool.
• Remove cod from marinade and pat with paper towel to remove excess moisture.
• Season the fish with salt.
• Add oil and butter to an oven proof fry pan.  Once hot place the fish in skin side up.  Cook for 2-4 minutes until you develop a crust on the fish.
• Remove the fish from the pan temporarily.  Drain pan of butter and oil, and place the fish back into the pan, skin side down this time.
• Place in fish into the oven for approximately 10 min.
• Remove the squash and allow to cool until you can remove the skin comfortably with your fingers.  Scoop the flesh into a blender.  Add maple syrup and orange zest. Pour in melted butter and blitz. Add water as needed to achieve silky consistency. Season to taste.
• Remove the fish from the oven. It should be firm, but soft and breaking apart slightly.
• Peel skin off cooked cod and plate on top of butternut squash purée.

Serving Suggestions

This maple and soy black cod recipe is perfect for a refined dinner, holiday meal, or special occasion where elegant plating and bold flavour matter. Serve the black cod over a generous spoonful of warm butternut squash purée, allowing the sauce-like texture to complement the buttery fish.

For a complete meal, pair it with roasted seasonal vegetables, sautéed greens, or a light citrus salad to balance the richness of the dish. A glass of chilled Chardonnay, Pinot Gris, or lightly oaked white wine works beautifully alongside the sweet-savoury glaze of the cod. The dish also pairs well with simple steamed rice or quinoa if you want a more filling, family-style presentation.

Final Thoughts

This maple and soy black cod recipe is a perfect example of how sweet, savory, and aromatic ingredients can come together to create a deeply satisfying seafood dish. The rich, buttery texture of black cod pairs naturally with the maple-soy glaze, while the butternut squash purée adds warmth, creaminess, and seasonal depth.

Spencer Watts showcases how simple techniques—marinating, roasting, blending, and searing—can transform everyday ingredients into a restaurant-quality plate. Whether you’re cooking for guests or elevating a weeknight dinner, this dish delivers balance, comfort, and elegance in every bite.