A classic Nobu-style preparation, this miso-marinated black cod is buttery, slightly sweet, and incredibly flavorful. The fish is marinated for at least 24 hours in a mixture of miso, sake, mirin, and sugar, then broiled or baked to perfection. It's often served with rice and pickled vegetables.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Miso Marinade
⅓ cup white miso paste (shiro miso)
¼ cup sake
¼ cup mirin
3 tbsp granulated sugar
For the Black Cod
4 black cod fillets, skin-on and deboned
Neutral oil (for greasing pan)
Make the Marinade
1
In a small saucepan, combine sake and mirin .
Bring to a boil over medium heat, then reduce heat and simmer for about 1 minute.
Lower the heat and whisk in miso paste until smooth.
Add sugar and stir until fully dissolved.
Remove from heat and let the marinade cool completely.
Marinate the Cod
2
Pat the black cod fillets dry with paper towels.
Place the cooled marinade in a glass or non-reactive container.
Submerge the fillets in the marinade, covering all sides.
Cover and refrigerate for at least 24 hours , up to 48 hours for more depth of flavor.
Cook the Cod
3
Preheat the oven to 400°F (200°C) . If broiling, set oven to high broil .
Lightly oil a baking sheet or line it with parchment paper.
Remove excess marinade from the fish (do not rinse).
Place cod fillets skin-side down and bake for 10–12 minutes , or broil for 5–7 minutes , until caramelized and flaky.
Serving Suggestions
4
Serve hot with steamed jasmine rice , pickled ginger , or sautéed bok choy .
Garnish with sliced scallions or sesame seeds for presentation.
Ingredients For the Miso Marinade
⅓ cup white miso paste (shiro miso)
¼ cup sake
¼ cup mirin
3 tbsp granulated sugar
For the Black Cod
4 black cod fillets, skin-on and deboned
Neutral oil (for greasing pan)
Directions Make the Marinade
1
In a small saucepan, combine sake and mirin .
Bring to a boil over medium heat, then reduce heat and simmer for about 1 minute.
Lower the heat and whisk in miso paste until smooth.
Add sugar and stir until fully dissolved.
Remove from heat and let the marinade cool completely.
Marinate the Cod
2
Pat the black cod fillets dry with paper towels.
Place the cooled marinade in a glass or non-reactive container.
Submerge the fillets in the marinade, covering all sides.
Cover and refrigerate for at least 24 hours , up to 48 hours for more depth of flavor.
Cook the Cod
3
Preheat the oven to 400°F (200°C) . If broiling, set oven to high broil .
Lightly oil a baking sheet or line it with parchment paper.
Remove excess marinade from the fish (do not rinse).
Place cod fillets skin-side down and bake for 10–12 minutes , or broil for 5–7 minutes , until caramelized and flaky.
Serving Suggestions
4
Serve hot with steamed jasmine rice , pickled ginger , or sautéed bok choy .
Garnish with sliced scallions or sesame seeds for presentation.
