Get the Recipe: Miso Black Cod
A fabulous way to enjoy black cod! The cod is marinated in a miso marinade for up to 3 days, then quickly seared in a hot pan to golden goodness.
Ingredients
- 1 1/2 Tablespoons white miso
- 1 1/2 Tablespoons mirin
- 1 Tablespoon sake, Japanese rice wine
- 1 1/2 Tablespoons white granulated sugar
- 2 fillets black cod, about 10-12 oz
- 1 - 2 Tablespoons cooking oil
To serve:
- lemon wedges
- green onion, green part only, sliced diagonally
- black sesame seeds, optional
Instructions
- In a small saucepan, combine the 1 1/2 Tablespoons white miso, 1 1/2 Tablespoons mirin, 1 Tablespoon sake and 1 1/2 Tablespoons white granulated sugar. Heat slowly over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Don't let it boil. Remove from the heat and allow it to cool completely (to avoid cooking the fish!)
- Once the marinade is cooled, place the cod fillets in a plastic zipper bag or a shallow container and coat thoroughly with the marinade. Seal or cover and refrigerate for at least 24 hours or ideally, 2-3 days.
- When ready to cook, preheat the oven to 400F (non-convection/not fan-assisted). Remove the fish from the refrigerator and let it stand at room temperature for 15 minutes. Remove the fish from the marinade, gently wiping off excess marinade.
- Heat the 1 - 2 Tablespoons cooking oilcooking oil in a non-stick skillet over medium heat. Place the cod into the hot skillet with the skin-side up and sear for 2-3 minutes, or until golden and caramelized in spots. Flip the fish and cook another 1-2 minutes.
- Transfer the fish to the preheated oven (in the skillet or on a baking sheet as described above) and cook for 5-7 minutes or until the fish flakes easily and reaches 145F internal temperature. If you'd like to add a bit more colour to the fish, switch to the broiler for a minute or two at the end of cooking.
- Serve immediately with lemon wedges and sliced green onions. Garnish with black sesame seeds, if you have some.
This recipe is written for 2 servings. If serving more, use the "2X" or "3X" buttons at the top of the Recipe Card to automatically double or triple the ingredients.
Not all non-stick skillets are oven safe. If yours isn't, transfer the fish to a parchment-lined baking sheet for the oven portion.
Notes
Tips!
Sake can be substituted with dry sherry or dry white wine.
Be sure to read the notes above this Recipe Card for more substitution suggestions, serving suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 268kcal, Carbohydrates: 18g, Protein: 28g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 80mg, Sodium: 1089mg, Potassium: 429mg, Fiber: 1g, Sugar: 13g, Vitamin A: 21IU, Calcium: 21mg, Iron: 1mg
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