Prep Time: 10 minutes
Chill Time: 24–48 hours
Cook Time: 10 minutes
Total Time: About 25 minutes + marinating
Yield: 4 servings
Description
A restaurant-worthy Japanese-inspired dish made with tender black cod (also known as sablefish) marinated in a sweet-savory miso glaze, then broiled or baked until caramelized and flaky. It’s rich, silky, and surprisingly easy to make at home.
Ingredients
For the Marinade:
- 1/4 cup white miso paste
- 1/4 cup sake
- 1/4 cup mirin
- 3 tablespoons granulated sugar
For the Fish:
- 4 black cod fillets (5–6 oz each), skin on
- Oil for baking sheet (optional)
Instructions
Make the marinade: In a small saucepan over medium heat, combine the sake and mirin. Bring to a gentle boil and simmer for 30 seconds. Reduce the heat, whisk in the miso paste until smooth, then stir in the sugar and cook just until dissolved. Remove from heat and let cool completely.
Marinate the fish: Pat the cod fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour the cooled marinade over the fish, making sure each fillet is well coated. Cover and refrigerate for at least 24 hours, ideally up to 48 hours for maximum flavor.
Preheat and prepare: When ready to cook, preheat the oven to 400°F (200°C), or preheat the broiler on high. Gently wipe off excess marinade from the fish—do not rinse. Place the fillets skin-side down on a parchment-lined or lightly greased baking sheet.
Cook the cod: To bake, cook for 10–12 minutes, or until the fish is opaque and flakes easily. To broil, place the fish about 6 inches from the heat source and broil for 7–9 minutes, until the top is caramelized, blistered, and the fish is just cooked through.
Serve: Serve hot with steamed rice and sautéed greens or bok choy. Garnish with pickled ginger or sliced scallions, if desired.
Notes
If you can’t find black cod, this recipe also works well with salmon, halibut, or sea bass. If you don’t have sake or mirin, substitute with dry white wine plus a pinch of sugar for sake, and rice vinegar mixed with a little honey for mirin. The marinade can be made ahead and stored in the refrigerator for up to a week, and also works beautifully on other proteins like tofu or chicken.
Print
Miso Glazed Black Cod
- Prep Time: 10 minutes
- Cook Time: 10 minutes / Chill Time: 24–48 hours
- Total Time: About 25 minutes + marinating
- Yield: 4 servings 1x
Description
A restaurant-worthy Japanese-inspired dish made with tender black cod (also known as sablefish) marinated in a sweet-savory miso glaze, then broiled or baked until caramelized and flaky. It’s rich, silky, and surprisingly easy to make at home.
Ingredients
For the Marinade:
-
1/4 cup white miso paste
-
1/4 cup sake
-
1/4 cup mirin
-
3 tablespoons granulated sugar
For the Fish:
-
4 black cod fillets (5–6 oz each), skin on
-
Oil for baking sheet (optional)
Instructions
Make the marinade: In a small saucepan over medium heat, combine the sake and mirin. Bring to a gentle boil and simmer for 30 seconds. Reduce the heat, whisk in the miso paste until smooth, then stir in the sugar and cook just until dissolved. Remove from heat and let cool completely.
Marinate the fish: Pat the cod fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour the cooled marinade over the fish, making sure each fillet is well coated. Cover and refrigerate for at least 24 hours, ideally up to 48 hours for maximum flavor.
Preheat and prepare: When ready to cook, preheat the oven to 400°F (200°C), or preheat the broiler on high. Gently wipe off excess marinade from the fish—do not rinse. Place the fillets skin-side down on a parchment-lined or lightly greased baking sheet.
Cook the cod: To bake, cook for 10–12 minutes, or until the fish is opaque and flakes easily. To broil, place the fish about 6 inches from the heat source and broil for 7–9 minutes, until the top is caramelized, blistered, and the fish is just cooked through.
Serve: Serve hot with steamed rice and sautéed greens or bok choy. Garnish with pickled ginger or sliced scallions, if desired.
Notes
If you can’t find black cod, this recipe also works well with salmon, halibut, or sea bass. If you don’t have sake or mirin, substitute with dry white wine plus a pinch of sugar for sake, and rice vinegar mixed with a little honey for mirin. The marinade can be made ahead and stored in the refrigerator for up to a week, and also works beautifully on other proteins like tofu or chicken.