Miso Black Cod is a Japanese-inspired dish made with buttery cod marinated in a sweet-savory miso glaze. The marinade caramelizes as it cooks, giving the fish a silky texture with golden edges. It’s simple to prepare, full of umami flavor, and perfect for an easy but impressive dinner.
Miso Black Cod Recipe
Buttery cod marinated in a sweet-savory miso glaze, then broiled until caramelized and flaky.
Ingredients
Equipment
Method
- Add white miso, mirin, sake, sugar, and soy sauce to a bowl.
- Whisk until smooth and glossy.
- Pat the cod dry using paper towels.
- Spread the marinade over all sides of the fish using a spoon or basting brush.
- Place the fillets in a container, cover, and refrigerate for 12 hours.
- The longer it marinates, the richer the flavor becomes.
- Preheat your oven to 400°F.
- Line a baking sheet with foil or parchment to prevent sticking.
- Brush off excess marinade from each fillet using a spoon (this keeps it from burning).
- Place the cod on the sheet and bake for 12 minutes or until the fish flakes easily.
- Turn on the broiler and broil for 2 minutes to caramelize the glaze.
- Remove from the oven and rest for 2 minutes before serving.
Notes
- Storage: Keep leftovers in the fridge for up to 2 days.
- Reheating: Warm gently in a 300°F oven for 8 minutes; avoid the microwave to prevent overcooking.
- Variations: Swap black cod for salmon or sea bass. Use honey instead of sugar for a softer sweetness.
- Safety Tip: Broilers burn miso quickly—watch the fish closely during the last 1–2 minutes.
