Miso Black Cod
Miso Black Cod
Ingredients
For the Miso Black Cod
- 4 black cod fillets, about 6 ounces each
- 1/4 cup white miso paste
- 1/4 cup sake
- 1/4 cup mirin
- 2 tablespoons granulated sugar
For Serving (Optional)
- as needed garlic green beans
- as needed cooked rice
- as needed furikake
Instructions
- 1
In a medium bowl, whisk together the white miso paste, sake, mirin, and granulated sugar until the mixture is smooth and the sugar has dissolved completely. This will form your marinade.
⏱️ 3 min
- 2
Thoroughly pat the black cod fillets completely dry with paper towels. This step is crucial for the marinade to adhere properly and for achieving a good sear/caramelization.
⏱️ 2 min
- 3
Place the dried cod fillets into a shallow dish or a resealable bag. Pour the prepared miso marinade over the cod, ensuring all sides are well coated. Cover the dish or seal the bag.
⏱️ 2 min
- 4
Refrigerate the marinated cod for at least 5 hours, or preferably overnight, to allow the flavors to deeply penetrate the fish. The longer the marination, the more flavorful the cod will be.
⏱️ 300 min
- 5
When ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
⏱️ 5 min•🌡️ 400
- 6
Remove the cod from the marinade, allowing any excess marinade to drip off. Place the fillets skin-side up (if applicable) on the prepared baking sheet.
⏱️ 1 min
- 7
Bake the cod in the preheated oven for 12 to 15 minutes, or until the fish is flaky and cooked through. The exact cooking time will depend on the thickness of your fillets. The top should be beautifully caramelized.
⏱️ 15 min•🌡️ 400
- 8
Serve the Miso Black Cod immediately with your choice of sides, such as garlic green beans, steamed rice, and a sprinkle of furikake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Black Cod
For the Miso Black Cod
- 4 black cod fillets, about 6 ounces each
- 1/4 cup white miso paste
- 1/4 cup sake
- 1/4 cup mirin
- 2 tablespoons granulated sugar
For Serving (Optional)
- as needed garlic green beans
- as needed cooked rice
- as needed furikake
Instructions
- 1
In a medium bowl, whisk together the white miso paste, sake, mirin, and granulated sugar until the mixture is smooth and the sugar has dissolved completely. This will form your marinade.
⏱️ 3 min - 2
Thoroughly pat the black cod fillets completely dry with paper towels. This step is crucial for the marinade to adhere properly and for achieving a good sear/caramelization.
⏱️ 2 min - 3
Place the dried cod fillets into a shallow dish or a resealable bag. Pour the prepared miso marinade over the cod, ensuring all sides are well coated. Cover the dish or seal the bag.
⏱️ 2 min - 4
Refrigerate the marinated cod for at least 5 hours, or preferably overnight, to allow the flavors to deeply penetrate the fish. The longer the marination, the more flavorful the cod will be.
⏱️ 300 min - 5
When ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
⏱️ 5 min•🌡️ 400 - 6
Remove the cod from the marinade, allowing any excess marinade to drip off. Place the fillets skin-side up (if applicable) on the prepared baking sheet.
⏱️ 1 min - 7
Bake the cod in the preheated oven for 12 to 15 minutes, or until the fish is flaky and cooked through. The exact cooking time will depend on the thickness of your fillets. The top should be beautifully caramelized.
⏱️ 15 min•🌡️ 400 - 8
Serve the Miso Black Cod immediately with your choice of sides, such as garlic green beans, steamed rice, and a sprinkle of furikake.
⏱️ 2 min