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Melt-in-Your-Mouth Buttery Miso Glazed Black Cod

Black cod fillets marinated in a savory-sweet white miso glaze and broiled to a caramelized, lacquered finish for an elegant high-protein dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired, Japanese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 black cod fillets approximately 6 oz each, also sold as sablefish
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 2 tablespoons sake or dry white wine
  • 1 tablespoon granulated sugar or honey
  • 1 teaspoon fresh ginger grated
  • 0.5 teaspoon toasted sesame oil
  • sliced green onions for garnish
  • toasted sesame seeds for garnish
  • lemon wedges for serving

Equipment

  • small mixing bowl
  • Parchment-lined baking sheet or oven-safe skillet
  • whisk

Method
 

  1. In a small bowl, whisk together the miso paste, mirin, sake, sugar, grated ginger, and sesame oil until smooth and the sugar is fully dissolved.
  2. Place the cod fillets in a shallow dish or zip-top bag. Pour the glaze over the fish and turn to coat on all sides. Refrigerate for at least 30 minutes, or up to 48 hours for maximum flavor.
  3. When ready to cook, preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil an oven-safe skillet.
  4. Remove the fillets from the marinade and use a paper towel to gently wipe off the excess glaze from the surface to prevent burning.
  5. Place the fillets on the prepared pan and bake for 10 to 12 minutes, until the fish just begins to flake when pressed gently at the thickest point.
  6. Switch the oven to Broil for the final 1 to 2 minutes, watching closely, until the surface is bubbling and caramelized with golden-brown spots.
  7. Garnish with sliced green onions, toasted sesame seeds, and a lemon wedge. Serve immediately.

Notes

Storage: Store leftovers in an airtight container for up to 2 days. Best served fresh; excellent cold over a grain bowl. The miso glaze can be made ahead and refrigerated for up to 1 week. Substitutions: Chilean sea bass or salmon can replace black cod. Reduce bake time for salmon to 8 to 10 minutes. Use dry white wine in place of sake. Marinating: Up to 48 hours is recommended for best flavor. The high fat content of black cod protects against over-marination.