miso glazed black cod recipe

Written ByJenny Smyth Posted on
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The Best miso glazed black cod recipe

I’m so excited to share this miso glazed black cod recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish has its roots in Japanese cuisine, where miso is a staple ingredient.

Miso is a fermented soybean paste that adds depth and umami flavor to dishes. In this recipe, we’re using white miso, which is sweeter and creamier than the darker varieties. The key to making this dish is in the glaze, which is made by whisking together miso, sake, mirin, and sugar.

The glaze is then brushed over the black cod during the last few minutes of cooking, creating a sticky and caramelized crust. I love how easy it is to make this recipe – just a few ingredients and some basic cooking techniques are all you need. And the best part?

It’s incredibly healthy – the black cod provides omega-3 fatty acids, while the miso adds probiotics and antioxidants. My kids love helping me make this recipe, and they always devour it in seconds. It’s perfect for a weeknight dinner or a special occasion like a birthday party or holiday gathering.

I like to serve it with steamed vegetables or rice for a well-rounded meal. The leftovers are just as delicious – we like to reheat them in the oven with some extra sake and mirin to keep them moist and flavorful.

Miso Glazed Black Cod

4.6 from 1325 votes

This miso glazed black cod features a sweet and savory marinade that caramelizes beautifully under the broiler. The fish emerges flaky and tender with a glossy, deeply flavored crust.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time8 hours 25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Marinade

1/2 cup white miso paste
1/4 cup mirin
1/4 cup sake
3 tablespoons granulated sugar
1 tablespoon soy sauce

For the Fish

4 black cod fillets (6 ounces each), skin on
1 tablespoon sesame seeds, toasted
2 green onions, thinly sliced

👨‍🍳Directions

1In a small saucepan over medium heat, combine the white miso paste, mirin, sake, sugar, and soy sauce.
2Whisk constantly until the sugar dissolves and the mixture is smooth, about 3 minutes.
3Remove from heat and let the marinade cool completely to room temperature.
4Place the black cod fillets in a shallow dish or a resealable plastic bag.
5Pour the cooled marinade over the fish, turning to coat each piece evenly.
6Cover and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to penetrate.
7Preheat the broiler to high and position an oven rack about 6 inches from the heating element.
8Line a baking sheet with aluminum foil and lightly oil the foil to prevent sticking.
9Remove the cod fillets from the marinade, letting any excess drip off.
10Place the fillets skin side down on the prepared baking sheet.
11Broil for 6 to 8 minutes, until the glaze is bubbling and caramelized and the fish flakes easily when tested with a fork.
12The internal temperature should reach 145°F.
13Transfer the cooked cod to serving plates.
14Sprinkle with toasted sesame seeds and sliced green onions.
15Serve immediately while hot.

🔧Equipment

Small saucepan
Whisk
Shallow dish or resealable bag
Baking sheet
Aluminum foil
Broiler

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 65mg🧂Sodium: 920mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 32g

📝Notes

For best results, marinate the cod for the full 8 hours. If you cannot find black cod, sablefish or Chilean sea bass are excellent substitutes. The marinade can be made up to 3 days ahead and stored in the refrigerator.

Watch Video Of How Miso Glazed Black Cod Works

This miso glazed black cod recipe has become a staple in our household over the years. We love serving it at family gatherings or special occasions because it’s easy to make ahead of time and reheats beautifully in the oven.

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, brush with additional sake and mirin to keep it moist and flavorful.

❓ Frequently Asked Questions About Miso Glazed Black Cod

Q: What type of miso should I use for this recipe?

A: For this recipe, I recommend using white miso. It’s sweeter and creamier than darker varieties of miso, which will add depth and umami flavor to your glaze.

Q: Can I substitute other types of fish for the black cod?

A: While black cod has a unique flavor and texture that pairs perfectly with the miso glaze, you can substitute other types of fish if you prefer. Just keep in mind that some fish may require adjustments to cooking time and temperature.

Q: How do I ensure my glaze doesn’t burn during cooking?

A: To prevent burning, make sure your oven is at the correct temperature (400°F), and keep an eye on your fish during the last few minutes of cooking. You can also use a broiler pan or sheet pan with parchment paper to catch any drips.

Q: Can I make this recipe ahead of time?

A: While it’s best to assemble and cook this recipe fresh, you can prepare the glaze up to 24 hours in advance. Store it in an airtight container in the refrigerator until ready to use.

Q: What’s the deal with sake? Can I substitute it with another ingredient?

A: Sake adds depth and umami flavor to your glaze, but you can substitute it with dry sherry or mirin if you don’t have sake on hand.

Q: Is this recipe suitable for vegetarians or vegans?

A: Unfortunately not – this recipe features fish as the main ingredient.

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