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Ingredients
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Black cod & marinade
Finish & garnish
Method
Black cod & marinade
Prepare fillets
Pat the black cod fillets dry with paper towels. If very thick (more than 1 1/2 inches), score the skin lightly in a few places to prevent curling. Lightly season the flesh side with 1/4 tsp salt and 1/4 tsp black pepper; do not over-salt because the marinade is salty.
Make the marinade
In a medium bowl whisk together 1 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1/4 cup packed dark brown sugar, 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Stir until the sugar is dissolved and the mixture is homogeneous.
Marinate
Place fillets skin-side down in a shallow nonreactive dish or zip-top bag. Pour the cooled marinade over the fillets so they are mostly submerged; cover or seal. Refrigerate for 30 minutes to 2 hours. For a more pronounced flavor, marinate up to 6 hours, but avoid overnight to prevent over-salting and breakdown of the delicate flesh.
Cook & finish
Preheat and prepare
Remove the fillets from the refrigerator 20 minutes before cooking to take off chill. Preheat the oven to 400°F (200°C). Reserve the used marinade.
Sear the fillets
Heat an oven-safe skillet (preferably cast-iron) over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer. Remove fillets from the marinade, letting excess drip back into the dish; wipe excess liquid off the skin side with a paper towel to promote browning. Place fillets skin-side down and press gently for 20–30 seconds to ensure even contact. Sear until the skin is deeply golden and crisp, about 2–3 minutes. Do not move the fish while it forms a crust.
Glaze and roast
While fillets sear, bring the reserved marinade to a simmer in a small saucepan over medium heat and cook 2–3 minutes to reduce slightly and kill surface bacteria from raw fish contact. Spoon or brush 1–2 tablespoons of the hot reduced marinade over the top of each fillet, then transfer the skillet to the preheated oven. Roast until the fish is opaque and flakes easily with a fork, about 6–8 minutes depending on thickness (internal temperature about 125–130°F for medium, 135°F for well done).
Rest and finish
Remove the skillet from the oven and transfer fillets to a warm plate. Let rest 2–3 minutes. If desired, spoon a little more of the reduced marinade over the fillets for extra gloss and flavor.
Plate and garnish
Place each fillet on plates skin-side up. Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds, and optional quick-pickled cucumber alongside. Serve with lemon or lime wedges for brightness.