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Ingredients
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Fish & Marinade
Finishing & Serving
Optional Sauce (Miso-Butter Glaze)
Method
Fish & Marinade
Prepare and brine
Pat the black cod portions dry with paper towels. Lightly score the skin in a single direction (three shallow slashes) to prevent curling. Sprinkle 1/2 tsp kosher salt evenly over each fillet and 1/4 tsp freshly ground black pepper. Place fillets skin-side down in a shallow dish, cover and refrigerate for 15–20 minutes to firm the flesh and lightly cure.
Make quick marinade
While the fish rests, whisk together rice wine, soy sauce, mirin, and sugar in a small bowl until sugar dissolves. Remove fish from fridge, brush each fillet lightly (about 1/2 tbs) with the marinade on the flesh side only. Let sit at room temperature for 10 minutes; do not soak the skin so it stays dry for searing.
Finishing & Serving
Heat pan
Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add neutral oil and heat until shimmering but not smoking, about 2 minutes.
Sear skin-side
Remove excess marinade from the flesh with a paper towel if necessary. Place the fillets in the hot pan skin-side down, spacing them so they do not touch. Press each fillet gently with a spatula for 10–15 seconds to ensure full contact so the skin crisps evenly. Cook undisturbed for 4–6 minutes, depending on thickness, until the skin is deeply golden and crisp and the flesh has turned opaque about two-thirds up the side.
Finish flesh-side
Flip the fillets carefully and reduce heat to medium. Add the tablespoon of butter to the pan; as it melts, spoon the melted butter over the tops of the fillets (baste) while cooking for an additional 1–2 minutes for medium doneness. Total cook time should reach an internal temperature of about 125–130°F (52–54°C) for moist, flaky cod. Cook a bit longer (2–3 more minutes) if you prefer well-done.
Rest and plate
Transfer the fillets to a warm plate and let rest for 2 minutes. Finish with a squeeze of lemon over the flesh, scatter microgreens or chives, and sprinkle toasted sesame seeds if using. Serve immediately.
Optional Sauce (Miso-Butter Glaze)
If making the glaze, stir miso paste, softened butter, mirin, and soy sauce together in a small bowl until smooth. Either spread a thin layer (about 1/2 tbs) over the flesh of each fillet just after flipping and allow it to warm and lightly caramelize in the last 1–2 minutes of cooking, or dollop on top after plating as a warm finishing sauce.