Miso Glazed Black Cod Recipe

Prepare the fish

Pat the black cod fillets dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place skin-side down on a plate or tray and set aside while you make the marinade.

Make the miso marinade

In a small bowl, whisk together 1/2 cup white miso paste, 1/4 cup mirin, 1/4 cup sake and 3 tablespoons granulated sugar until smooth and uniform. Add 1 tablespoon neutral oil and whisk again to make a glossy paste. Taste and adjust balance: if too salty, add 1/2 teaspoon honey or mirin; if too sweet, add 1 teaspoon sake or mirin.

Marinate

Spread a thin, even layer of the miso mixture over the top (flesh side) of each fillet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. For best flavor and texture, marinate 2–12 hours. Remove from fridge 20 minutes before cooking to take the chill off.

Preheat and prepare to cook

Preheat your broiler on high and position a rack about 4–6 inches from the heat source. Line a baking sheet with foil and brush lightly with 1 tsp neutral oil to prevent sticking. Alternatively, you may cook the fish skin-side down in a hot ovenproof skillet and finish under the broiler.

Cook the cod

Wipe off any excess marinade from the skin if there's buildup (do not remove the glaze from the flesh). Place fillets on the prepared baking sheet skin-side down. Broil for 6–10 minutes, watching closely: the glaze should bubble, caramelize and darken to an amber color but not burn. Cooking time will depend on fillet thickness; internal temperature should reach about 125–130°F (52–54°C) for moist, flaky fish. If using a skillet, sear skin-side down 3–4 minutes over medium-high to crisp the skin, then transfer to the oven at 400°F and broil 3–5 minutes to caramelize the glaze.

Rest and finish

Remove the fillets from the oven and let them rest 2–3 minutes. If desired, squeeze 1 teaspoon fresh lemon (or yuzu) juice over the top to brighten the glaze. Sprinkle 1 teaspoon toasted sesame seeds over each fillet and garnish with a thin citrus slice.

Prepare turnips

If using larger baby turnips, trim greens and root tips, then halve or quarter to bite-size. Place turnips in a pot of cold salted water and bring to a simmer. Cook for 4–6 minutes until just tender but still crisp. Drain and immediately plunge into ice water to stop cooking and preserve color. Drain well and pat dry.

Make the citrus-olive oil dressing

In a small bowl or jar, whisk together 2 tablespoons fresh citrus juice (yuzu if available, or a 1:1 mix of grapefruit and lemon), 3 tablespoons extra-virgin olive oil, 1/2 teaspoon yuzu kosho, 1/2 teaspoon honey, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more oil if too sharp, or another 1/4 tsp honey if too acidic. The dressing should be bright, slightly spicy and emulsified.

Assemble the salad

In a large bowl, combine 4 cups mixed baby greens, the drained baby turnips, 1 cup microgreens or pea shoots (if using) and 2 tablespoons thinly sliced chives. Drizzle the citrus-olive oil dressing over the salad and gently toss just to coat. Taste and adjust seasoning with additional salt or a few drops of citrus juice if needed.

Plate and finish

Divide the salad among four plates or serve family-style. Scatter a few additional microgreens and a light dusting of toasted sesame seeds if you like.

Plate the dish

Place a generous portion of the baby turnip–yuzu kosho salad on each plate. Gently set a miso-glazed black cod fillet on top or to the side of the salad, skin-side down. Garnish with thin citrus slices and a final pinch of toasted sesame seeds. For presentation, brush a tiny film of the leftover glaze (warmed) across the plate if desired.

Serve

Serve immediately while the cod is warm and the salad is cool and crisp. This dish pairs well with steamed short-grain rice or lightly seasoned soba noodles for a fuller meal.