Black Cod Recipe

Prepare marinade

In a medium bowl, whisk together 1 cup white miso, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons granulated sugar and 1 tablespoon light soy sauce until mostly smooth. Add 1 teaspoon neutral oil and 1/2 teaspoon kosher salt; whisk to combine. Taste: it should be savory-sweet and thick.

Marinate fish

Pat the black cod fillets dry with paper towels. Using a small offset spatula or spoon, spread about 2 to 3 tablespoons of the miso marinade evenly over the flesh side of each fillet (reserve the remaining marinade in the bowl for the sauce if desired). Place fillets skin-side down in a shallow airtight container or on a rimmed sheet tray lined with plastic wrap. Cover tightly and refrigerate for at least 4 hours and up to 48 hours for best flavor. If marinating longer than 12 hours, check after 24 hours to ensure the fish isn't over-salted.

Preheat and prepare for baking

When ready to cook, preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top (or use a parchment-lined sheet). Remove fillets from refrigerator and let sit at room temperature 15–20 minutes while the oven heats. Scrape off excess marinade from the top of each fillet with a spoon or spatula, leaving a thin glaze (this prevents burning and promotes even browning).

Bake the cod

Place fillets skin-side down on the rack. Bake in the preheated oven for 10–14 minutes, depending on thickness, until the flesh flakes easily and registers about 125–135°F (52–57°C) for moist, just-cooked fish. For a more caramelized top, finish 1–2 minutes under a hot broiler, watching closely to avoid burning the miso glaze.

Rest

Remove fish from oven and let rest 2–3 minutes before serving. The residual heat will finish cooking gently.

Trim and thinly slice the red radishes (use a mandoline or a sharp knife) into 1–2 mm rounds. Place sliced radishes in a heatproof bowl or jar.

In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 1/2 teaspoon kosher salt and optional 1/4 teaspoon pickling spice or crushed red pepper. Warm over medium heat, stirring, just until the sugar and salt dissolve (do not boil). Remove from heat and let cool to warm.

Pour the warm pickling liquid over the radishes, press them down so they're submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes before serving (can be made up to 3 days ahead).

In a small bowl, whisk together 2 tablespoons white miso, 1 tablespoon softened unsalted butter, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon soy sauce, 1/4 teaspoon toasted sesame oil and 1 tablespoon water. Whisk until smooth and glossy. Adjust thickness with additional water, 1/2 teaspoon at a time, to reach a saucy consistency that can be spooned over the fish.

Taste and adjust: add a touch more honey for sweetness, a squeeze more citrus for brightness, or extra soy for saltiness. Finish with 1/8 teaspoon freshly ground black pepper.

If you reserved some miso marinade earlier, incorporate up to 1 tablespoon of that reserved glaze into this sauce for continuity of flavor (optional).

Plate each fillet skin-side down. Spoon 1 to 2 tablespoons of the citrus miso sauce beside or gently over the fillet (avoid drowning the delicate fish). Arrange a small nest (about 2–3 tablespoons) of pickled red radishes alongside.

Finish with a sprinkle of toasted sesame seeds, a few microgreens or thinly sliced scallions, and a lemon or orange wedge on the side. Serve immediately while fish is warm.