Miso – Infused Black Cod Recipe
Oven – roasted filet, seasonal vegetables, mashed potato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Black Cod & Marinade
Mashed Potatoes
Seasonal Vegetables
Garnish & Finishing
Method
Black Cod & Marinade
- 1
Make the miso marinade
In a small bowl whisk together white miso paste, mirin, sake and granulated sugar until smooth and sugar is dissolved. Taste and adjust balance — it should be savory-sweet and spreadable.
- 2
Marinate the fillets
Pat the black cod fillets dry with paper towels. Place fillets skin-side down in a shallow dish or resealable bag. Spread about 1 to 1 1/2 tablespoons of the miso marinade over the meaty side of each fillet, leaving skin exposed. Reserve remaining marinade for a light glaze later if desired. Cover and refrigerate for at least 2 hours and up to 24 hours (longer develops deeper flavor).
- 3
Bring to room temperature and prepare for roasting
Remove fillets from refrigerator 20–30 minutes before roasting to take the chill off. Preheat oven to 200°C (400°F). Line a baking sheet with foil and lightly brush the foil with vegetable oil to prevent sticking. Place marinated fillets skin-side down on the prepared sheet, wiping off any thick excess marinade if it looks wet.
- 4
Roast the cod
Roast in the preheated oven for 10–12 minutes for 6–8 oz fillets (adjust time for thickness). Internal temperature should reach about 52–55°C (125–130°F) for buttery texture — fish will continue to cook slightly after removing from oven. If you prefer a caramelized top, finish under a high broiler for 1–2 minutes, watching carefully to avoid burning the miso.
- 5
Finish
Let fillets rest 2–3 minutes. If you reserved marinade, warm a teaspoon and brush lightly on the fillets just before serving. Handle gently — black cod flakes easily.
Mashed Potatoes
- 6
- 7
Warm dairy
While potatoes simmer, warm the milk and heavy cream together in a small saucepan over low heat until just warm (do not boil). Keep butter at room temperature so it mixes easily.
- 8
Mash and season
Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate residual moisture. Mash potatoes using a potato masher or ricer until smooth. Add butter, then gradually stir in the warm milk-cream mixture until desired consistency is reached. Season with 3/4 teaspoon salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. For silkier texture, finish with 1 teaspoon olive oil if desired.
- 9
Keep warm
Cover and keep warm until ready to plate. Reheat gently with a splash of warm milk if needed.
Seasonal Vegetables
- 10
- 11
Roast or pan-blanch
Option A — Roast: Spread vegetables on a baking sheet in a single layer and roast in oven for 8–12 minutes until crisp-tender and lightly browned (timing depends on vegetable). Option B — Blanch & sauté: Bring a pot of salted water to a boil, blanch vegetables 1–3 minutes until bright and just tender, then shock in ice water and finish by sautéing in a skillet with 1 tablespoon olive oil for 2–3 minutes to add color and seasoning.
- 12
Finish vegetables
Squeeze half a lemon over the cooked vegetables and toss gently. Adjust seasoning with additional salt or pepper to taste.
Garnish & Plating
- 13
- 14
Garnish
Scatter sliced scallions and toasted sesame seeds over the fish. Add microgreens or baby cilantro for freshness. Serve immediately with lemon wedges on the side.