Perfect Miso Black Cod Recipe
A classic Japanese-inspired dish featuring tender Alaskan sablefish marinated in a rich, sweet, and savory miso glaze, then perfectly broiled or baked.
Ingredients
- 4 count black cod fillets 6 oz each
- 0.5 cup white miso paste
- 0.25 cup mirin
- 0.25 cup sake
- 3 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil for cooking
- 2 tablespoon sesame seeds for garnish
- 2 count scallions thinly sliced
Instructions
- Pat the black cod fillets very dry with paper towels. In a medium bowl, whisk together the miso paste, mirin, sake, sugar, soy sauce, and sesame oil until smooth. This is your miso glaze.
- Place the black cod fillets in a shallow dish or a resealable plastic bag. Pour the miso glaze over the fish, ensuring it is evenly coated. Cover or seal and refrigerate for at least 24 hours, preferably 2-3 days, turning occasionally if using a dish.
- When ready to cook, preheat your oven broiler to high (or oven to 400°F/200°C) with a rack about 6-8 inches from the heat. Line a baking sheet with parchment paper or foil and lightly grease it with vegetable oil.
- Remove the fish from the marinade, scraping off any excess marinade but leaving a thin layer on the fish. Discard the remaining marinade.
- Place the fish skin-side down on the prepared baking sheet. Broil for 10-15 minutes, or bake for 15-20 minutes, until the fish is flaky and the glaze is caramelized and slightly charred in places. Watch carefully to prevent burning.
- Carefully transfer the Miso Black Cod to serving plates. Garnish with sesame seeds and thinly sliced scallions. Serve immediately with your favorite sides.
Notes
For best flavor, marinate the black cod for at least 24 hours, and up to 2-3 days. Pat the fish very dry before applying the marinade. When cooking, keep a close eye on it to prevent burning due to the sugar content in the glaze. Serve with steamed rice and blanched greens like bok choy or asparagus. If you can't find black cod, Atlantic cod or Chilean sea bass can be used as substitutes, though the texture will differ.