Black Cod With Miso Recipe

Make the marinade

In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, rice vinegar, grated ginger, and grated garlic until smooth and uniform. Heat gently if needed: place the bowl over a pan of simmering water for 1–2 minutes and whisk to help the sugar dissolve and the mixture thin slightly. Cool to room temperature before using.

Adjust seasoning

Taste a small amount on the back of a spoon: it should be savory-sweet with a pronounced miso flavor. If too salty, add 1 teaspoon mirin or 1/2 teaspoon sugar; if too sweet, add 1/4 teaspoon sake or another small splash of rice vinegar. Set aside.

Prepare the fillets

Pat the black cod fillets dry with paper towels. Lightly sprinkle both sides (mainly the skinless side and edges) with the kosher salt and let sit 10 minutes at room temperature — this firms the flesh and draws out excess moisture. Pat again to remove any moisture released.

Marinate

Using a pastry brush or spoon, spread a generous layer (about 1 to 1.5 tablespoons) of the cooled miso marinade over the flesh side of each fillet. Turn the fillets so the skin side (if present) does not have a heavy coating. Place the coated fillets in an airtight container or on a tray, cover, and refrigerate for at least 12 hours and up to 48 hours for best flavor. If marinating longer than 12 hours, place a sheet of plastic wrap directly on the fillets to keep them from drying at the edges.

Remove excess marinade

When ready to cook, remove fillets from the refrigerator and let sit 20–30 minutes to come toward room temperature. Use a spatula or the back of a spoon to gently scrape off excess marinade so there is a thin even coat (you want flavor but not a thick burned crust). Pat the skin dry with a paper towel; brush skin lightly with neutral oil to prevent sticking.

Cook the fish

Preheat the oven to 425°F (220°C) if finishing in oven, or prepare a broiler/grill. For pan + oven method: heat an ovenproof nonstick or cast-iron skillet over medium-high heat until hot but not smoking. Place the fillets skin-side down and sear 2–3 minutes until skin is crisp and releases easily. Transfer the skillet to the preheated oven and roast 6–8 minutes, depending on thickness, until the flesh flakes easily and reaches an internal temperature of ~125–130°F (52–54°C) for buttery texture. For broiler method: place fillets on a foil-lined sheet skin-side down, broil 4–6 inches from heat for 6–10 minutes, watching closely so miso glaze does not burn; remove when fish is opaque and flakes easily. If using a grill, cook skin-side down over medium heat, covered, until cooked through, finishing 6–10 minutes depending on thickness.

Rest

Transfer the cooked fillets to a warm plate and let rest 2–3 minutes. This helps redistribute juices and finishes carryover cooking.

Finish the dish

Just before serving, brush the top of each fillet very lightly with sesame oil to add aroma. Sprinkle the sliced scallions and toasted sesame seeds over the fish.

Serve

Serve each black cod fillet with a lemon or yuzu wedge on the side to squeeze over if desired. Suggested accompaniments: steamed rice, pickled vegetables, or wilted greens.