Miso Black Cod* Recipe

1. Make the marinade

In a small bowl, whisk together 1/2 cup white miso paste, 3 tablespoons mirin, 2 tablespoons sake, 2 tablespoons granulated sugar, 1 teaspoon light soy sauce, 1 teaspoon fresh lemon juice, and 1 teaspoon neutral oil until smooth and the sugar is dissolved. The mixture should be spreadable but not runny. If too thick, add 1/2 teaspoon water.

2. Reserve glaze

Set aside about 2 tablespoons of the marinade in a separate small bowl for basting and finishing during broiling/grilling. This reserved portion will be used near the end to glaze the cooked fish.

3. Prepare the fish

Pat the black cod fillets dry with paper towel. Lightly season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, rubbing gently into the flesh. Place fillets skin-side down in a shallow nonreactive dish or zip-top bag.

4. Marinate

Spread the remaining miso marinade evenly over the top (flesh side) of the fillets so they are well coated but not drowning in liquid. Cover the dish tightly with plastic wrap or seal the bag and refrigerate for 12–48 hours. For best flavor and texture, marinate 24–48 hours; a minimum of 12 hours will work.

5. Bring to temperature

About 30 minutes before cooking, remove the fillets from the refrigerator to come closer to room temperature. Preheat the oven to 400°F (200°C), or prepare a medium-high grill. Line a rimmed baking sheet with foil and place a wire rack on top if roasting in the oven—this lets air circulate and prevents the fish from stewing in juices.

6. Wipe excess marinade

Using a spoon or spatula, scrape off and discard excess marinade so a thin, even coating remains on the fish. This prevents burning while still keeping the classic miso glaze flavor.

7. Roast

Place the fillets skin-side down on the rack. Roast in the preheated oven for 8–12 minutes, depending on thickness (roughly 8–10 minutes for 1-inch thick fillets). The fish should flake easily with a fork but still be moist inside. Alternatively, grill over medium-high heat skin-side down first for 4–6 minutes, then move to indirect heat for another 4–6 minutes until just cooked through.

8. Glaze and broil (finish)

Switch the oven to broil (high) or move the grill to high direct heat. Brush the reserved 2 tablespoons of miso glaze onto the top of each fillet. Broil or grill for 2–4 minutes, watching closely, until the glaze caramelizes and develops a light char. Rotate the pan or move the fillets if any spot is browning too fast. Do not leave unattended—sugars caramelize quickly.

9. Rest

Remove the fillets from the oven or grill and let rest for 2 minutes. This helps the juices settle and the glaze set slightly.

10. Transfer the fillets to a serving plate or cut each into 2–3 appetizer portions. Sprinkle with 2 tablespoons thinly sliced scallions and scatter microgreens or mitsuba if using.

11. Serve immediately with lemon wedges on the side. Advise guests to squeeze a small amount of lemon just before eating if they like a bright contrast to the rich miso glaze.