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Caramelized black cod fillet with browned miso glaze on a dark ceramic plate

Miso Marinated Black Cod Recipe

This miso marinated black cod uses sake, mirin, white miso, and sugar before four fillets are seared and finished in the oven.
Course Main Course
Cuisine Japanese
Prep Time 20 minutes
Cook Time 16 minutes
Marinating Time 3 days
Total Time 3 days 36 minutes
Servings 4 fillets
Calories 500

Equipment

  • 1 Kitchen Scale for confirming four 8-ounce fillets
  • 1 set Measuring Cups and Spoons for the marinade ingredients and skillet oil
  • 1 Saucepan for cooking the marinade
  • 1 Stovetop for cooking the marinade and browning the fillets
  • 1 Whisk for dissolving the miso and sugar
  • as needed Paper Towels for drying the fillets before marinating
  • 1 Pastry Brush for coating the fillets with marinade
  • 1 Airtight Storage Container nonreactive and airtight, for the 2-to-3-day refrigeration period
  • 1 Refrigerator for the 2-to-3-day marinating interval
  • 1 Oven heated to 400°F for finishing the fillets
  • 1 Ovenproof Skillet for browning and oven-finishing the fillets
  • 1 Fish Spatula for flipping the fillets
  • 1 pair Oven Mitts for safely moving the hot skillet into and out of the oven

Ingredients

Miso Marinade

  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup white miso paste
  • 3 tablespoons sugar

Black Cod

  • 4 black cod fillets 8 ounces each
  • 1 tablespoon vegetable oil neutral high-heat, for filming the skillet

Instructions

Prepare the Marinade and Marinate

  • Two to three days before cooking, make the miso marinade.
  • Bring the sake and mirin to a boil in a saucepan, then turn the heat down to low.
    1/4 cup sake, 1/4 cup mirin
  • Add the white miso paste and whisk until it dissolves.
    1/4 cup white miso paste
  • Turn the heat up to high. Add the sugar while whisking constantly.
    3 tablespoons sugar
  • Remove the marinade from the heat once the sugar has dissolved, then cool it to room temperature.
  • Pat the black cod fillets dry with paper towels.
    4 black cod fillets
  • Coat the fillets with the cooled marinade and place them in a nonreactive container. Cover and refrigerate for 2 to 3 days.

Cook the Black Cod

  • Heat the oven to 400°F. Heat an ovenproof skillet over high heat on the stovetop.
  • Lightly wipe the marinade from the fillets, but do not rinse them.
  • Film the skillet with the neutral high-heat oil. Place the fillets skin-side up and cook until the bottom browns and blackens in spots, about 3 minutes.
    1 tablespoon vegetable oil
  • Flip the fillets and cook the other side until browned, 2 to 3 minutes.
  • Transfer the skillet to the oven and bake for 5 to 10 minutes, depending on thickness, until the fish is opaque and flakes easily.

Notes

Allow 2 to 3 days for marinating.

Nutrition

Serving: 18-ounce fillet | Calories: 500kcal | Carbohydrates: 5g | Protein: 31g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 111mg | Sodium: 316mg | Sugar: 3g