Miso Black Cod

Rich black cod marinated in sweet white miso, mirin and sake, then broiled until caramelized and buttery-flaky. The famous restaurant dish at home. Serves 4.

Dairy-freeHigh-protein

Contains: fish, soy. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 12 min
  • Marinate 24 hr
  • Total 24 hr 22 min
  • Yield 4 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Caramelized miso black cod fillet on a plate with pickled ginger and microgreens

Miso-marinated black cod, also called sablefish, became famous at Japanese fine-dining restaurants, but it is easy at home. The buttery fish marinates for a day or two in sweet miso, then broils until the edges caramelize.

Serve it with steamed rice and pickled ginger.

Instructions

  1. Make the marinade. Heat the mirin and sake 1 minute, then whisk in the miso and sugar until smooth. Cool.
  2. Marinate. Coat the fish in the marinade and refrigerate covered 24 to 48 hours.
  3. Broil. Heat the broiler with a rack 6 inches from the heat. Wipe most of the marinade off the fish and broil on a foil-lined pan 8 to 12 minutes, until deeply caramelized in spots and flaky (145°F).
  4. Serve. Serve with pickled ginger and rice.

Nutrition per serving (estimated)

290Calories
26 gCarbohydrates
2 gFiber
24 gNet carbs
35 gProtein
3 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinDairy-free

Tips

  • Wipe off excess miso; it burns quickly.
  • Salmon or Chilean sea bass also work.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead

Refrigerate cooked fish up to 2 days and reheat gently in a 300°F oven. You can also freeze the raw fish in the marinade up to 1 month; thaw overnight in the refrigerator, then broil.

Questions about this recipe

What is black cod?
Sablefish, a rich, buttery North Pacific fish; it is not true cod.
How long should black cod marinate?
At least 24 hours, ideally 48.

Pairs with: Sauvignon Blanc or Pinot Grigio. Wine pairing guide

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