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.
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.
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.
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.
Serve fillets over steamed baby bok choy or jasmine rice.
Drizzle with any extra miso glaze.
Garnish with sesame seeds and microgreens.
Try a crisp white such as a Sauvignon Blanc or a floral Riesling to complement the umami and sweet-salty balance of the glaze.
2 servings