Black Cod Miso Recipe

Make miso marinade

In a small bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, grated ginger and minced garlic (if using) until smooth and sugar is dissolved. Taste and adjust: it should be sweet-savory, not overly salty.

Reserve about 2 tablespoons of the marinade for basting/finishing. This will be spooned over the fish toward the end of cooking to add gloss and flavor.

Pat the black cod fillets dry with paper towel. Lightly season the flesh side only with the kosher salt (about 1/8–1/4 tsp per fillet).

Place fillets skin-side down in a non-reactive container or a shallow dish. Spoon the miso marinade over the flesh of each fillet, spreading to coat evenly. Do not coat the skin heavily — leave a thin layer or avoid the skin if you prefer crispness.

Cover tightly with plastic wrap (pressing the wrap directly onto the fish so the marinade contacts the flesh) and refrigerate at least 12 hours and up to 48 hours. Longer marination (up to 48 hours) deepens flavor and texture.

When ready to cook, remove the fillets from the refrigerator 20–30 minutes ahead to take the chill off. Preheat the oven to 400°F (200°C) if finishing in the oven (see cook methods).

Using a spoon or spatula, gently scrape off excess marinade from the skin side (this helps the skin crisp). Wipe off any heavy excess marinade on the flesh if you want less caramelization. Reserve the previously set-aside 2 tablespoons of marinade for finishing (do not reuse the marinade that has been in contact with raw fish).

Broil method (traditional miso-black cod)

Place the fillets on a foil-lined baking sheet, skin-side down. Broil on high with the rack 6–8 inches from the element for 6–10 minutes total, watching closely: when the glaze bubbles and darkens to a deep golden brown (not burnt), remove. For thicker fillets, broil 8–10 minutes; thinner 6–8 minutes. In the last 30–60 seconds, brush the reserved 2 tablespoons of marinade over the flesh to add gloss, then broil until caramelized. Let rest 2 minutes before serving.

Pan-sear + oven finish (alternate)

Heat a heavy ovenproof skillet over medium-high with the neutral oil until shimmering. Place fillets skin-side down and press lightly for 10–15 seconds to ensure contact. Sear 2–3 minutes until skin is golden crisp. Flip gently and sear flesh briefly 30–45 seconds to set. Transfer skillet to the preheated 400°F (200°C) oven and roast 6–8 minutes until the glaze is set and fish is just cooked through. In the last minute, brush reserved marinade on top and return to oven to caramelize slightly. Finish with a few drops of sesame oil if using.

Transfer fillets to warm plates. Spoon any pan juices over the fish. Sprinkle sliced scallions on top and serve with lemon or lime wedges and shredded daikon or pickled ginger on the side.

Black cod is best served immediately while the glaze is warm and slightly caramelized. Leftovers can be refrigerated up to 2 days and reheated gently.