Delicate, buttery black cod meets sweet-savory miso glaze in this elegant Japanese-inspired dish. Marinated to perfection and broiled until caramelized, this miso-glazed black cod offers a restaurant-quality main course ready in 30 minutes after marinating. Ideal for dinner parties or refined weeknight meals.
Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Miso Marinade
3tbspwhite miso paste (shiro miso)
2tbspmirin
2tbspsake
1tbsplight brown sugar
For the Cod
2black cod fillets, skin on
Pinch of sea salt
Garnishes & Sides (Optional but Recommended)
Baby bok choy, steamed
Pickled daikon or radish
Toasted sesame seeds
Microgreens or chive batons
Prepare the Marinade
1
In a small saucepan, combine miso paste, mirin, sake, and sugar. Heat gently until sugar dissolves completely and the mixture is smooth. Remove from heat and let cool.
Marinate the Fish
2
Place cod fillets in a shallow dish or zip-top bag. Coat with the cooled miso marinade. Cover and refrigerate for 24 to 48 hours. This deepens the flavor and tenderizes the fish.
Cook the Cod
3
Preheat your oven broiler or set a skillet over medium-high heat.
Remove excess marinade from the cod (don’t rinse it off).
Place fillets skin side down on a lightly oiled broiler pan or oven-safe skillet.
Broil for 7–10 minutes until the top is caramelized and the fish flakes easily. Internal temp should reach 130–135°F.
Plate & Serve
4
Serve fillets over steamed baby bok choy or jasmine rice.
Drizzle with any extra miso glaze.
Garnish with sesame seeds and microgreens.
Wine Pairing
5
Try a crisp white such as a Sauvignon Blanc or a floral Riesling to complement the umami and sweet-salty balance of the glaze.
Ingredients
For the Miso Marinade
3tbspwhite miso paste (shiro miso)
2tbspmirin
2tbspsake
1tbsplight brown sugar
For the Cod
2black cod fillets, skin on
Pinch of sea salt
Garnishes & Sides (Optional but Recommended)
Baby bok choy, steamed
Pickled daikon or radish
Toasted sesame seeds
Microgreens or chive batons
Directions
Prepare the Marinade
1
In a small saucepan, combine miso paste, mirin, sake, and sugar. Heat gently until sugar dissolves completely and the mixture is smooth. Remove from heat and let cool.
Marinate the Fish
2
Place cod fillets in a shallow dish or zip-top bag. Coat with the cooled miso marinade. Cover and refrigerate for 24 to 48 hours. This deepens the flavor and tenderizes the fish.
Cook the Cod
3
Preheat your oven broiler or set a skillet over medium-high heat.
Remove excess marinade from the cod (don’t rinse it off).
Place fillets skin side down on a lightly oiled broiler pan or oven-safe skillet.
Broil for 7–10 minutes until the top is caramelized and the fish flakes easily. Internal temp should reach 130–135°F.
Plate & Serve
4
Serve fillets over steamed baby bok choy or jasmine rice.
Drizzle with any extra miso glaze.
Garnish with sesame seeds and microgreens.
Wine Pairing
5
Try a crisp white such as a Sauvignon Blanc or a floral Riesling to complement the umami and sweet-salty balance of the glaze.
