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Preheat the oven to 400°F (200°C). Line a baking pan with aluminum foil.

Pat the black cod fillets dry with a paper towel and season with salt to taste.

In a bowl, mix the softened butter, white miso paste, mirin, and brown sugar until smooth.

Spread the prepared miso butter generously over the cod fillets.

Place the cod fillets on the prepared baking pan. Bake for 10 minutes.

After baking, broil the cod on high for 3–4 minutes, or until the top is caramelized. Keep a close eye on it to prevent burning.

While the cod is baking, prepare the broccolini. Place the broccolini in a separate baking pan. Toss it with olive oil, salt to taste, and pepper to taste.

Roast the broccolini at 400°F for 8–9 minutes, until tender-crisp.

Once roasted, drizzle the broccolini with chili oil and garnish with sesame seeds. Toss gently to coat.

Serve the Miso Butter Cod and roasted broccolini immediately with the cooked rice.


Preheat the oven to 400°F (200°C). Line a baking pan with aluminum foil.

Pat the black cod fillets dry with a paper towel and season with salt to taste.

In a bowl, mix the softened butter, white miso paste, mirin, and brown sugar until smooth.

Spread the prepared miso butter generously over the cod fillets.

Place the cod fillets on the prepared baking pan. Bake for 10 minutes.

After baking, broil the cod on high for 3–4 minutes, or until the top is caramelized. Keep a close eye on it to prevent burning.

While the cod is baking, prepare the broccolini. Place the broccolini in a separate baking pan. Toss it with olive oil, salt to taste, and pepper to taste.

Roast the broccolini at 400°F for 8–9 minutes, until tender-crisp.

Once roasted, drizzle the broccolini with chili oil and garnish with sesame seeds. Toss gently to coat.

Serve the Miso Butter Cod and roasted broccolini immediately with the cooked rice.
