Miso Glazed Black Cod
Silky, buttery black cod marinated in a sweet and savory miso glaze, then broiled to caramelized perfection. This elegant restaurant-quality dish, famously created by Chef Nobu Matsuhisa, is surprisingly easy to make at home and will impress any guest.
For 4 servings
Prepare the Miso Marinade
- In a small saucepan, combine the white miso paste, sake, mirin, and granulated sugar.
- Place over medium-low heat and whisk constantly for 2-3 minutes until the sugar has completely dissolved and the mixture is smooth and slightly thickened. Do not let it boil.
- Remove the saucepan from the heat and set it aside to cool completely to room temperature. This is crucial to prevent the fish from cooking prematurely.
Marinate the Black Cod
- While the marinade cools, pat the black cod fillets completely dry with paper towels. This helps the marinade adhere better.
- Place the fillets in a shallow, non-reactive glass or ceramic dish, or a large zip-top bag.
- Once the marinade is fully cooled, pour it over the fish, ensuring each fillet is evenly and generously coated.
- Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 24 hours and up to 48 hours. The longer marination time allows the flavors to deeply penetrate the fish.
Prepare for Broiling
- When ready to cook, position an oven rack so the top of the fish will be 4-6 inches from the broiling element. Preheat the broiler to high.
- Line a baking sheet with aluminum foil for easy cleanup.
- Gently remove the cod fillets from the marinade. Using your fingers or a small spatula, wipe off most of the excess marinade. A thin, even coating should remain, but remove any thick clumps as they will burn quickly.
- Arrange the fillets on the prepared baking sheet, skin-side down.
Broil the Fish
- Place the baking sheet under the preheated broiler.
- Broil for 7-10 minutes. Keep a very close eye on it, as the sugar in the glaze can go from perfectly caramelized to burnt in seconds.
- The fish is done when the top is beautifully browned with some dark, caramelized spots, and the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from the oven immediately.
Garnish and Serve
- Carefully transfer the fillets to serving plates.
- Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds.
- Serve immediately with steamed rice and a side of steamed bok choy or sautéed spinach.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the marination time. 24 hours is the minimum for the flavor to penetrate the rich, oily fish; 48 hours is ideal.
- 2Black cod, also known as sablefish, is the best choice for this recipe due to its high fat content, which results in a buttery, flaky texture.
- 3Watch the fish like a hawk under the broiler. The sugar in the marinade can burn very quickly. If it's browning too fast, move the rack down a level.
- 4Ensure the marinade is completely cool before adding it to the fish. A warm marinade will start to cook the surface of the fish, affecting the final texture.
- 5For easier cleanup, you can place the fish on a wire rack set inside the foil-lined baking sheet. This also helps with even cooking.
Adapt it for your goals.
Fish Substitution
If you can't find black cod, Chilean sea bass or a high-quality, fatty salmon fillet are good alternatives. Adjust cooking time based on the thickness of the fillet.
Flavor AdditionFlavor Addition
Add 1 teaspoon of freshly grated ginger or 1 minced garlic clove to the marinade for an extra layer of aromatic flavor.
Miso TypeMiso Type
For a deeper, more robust flavor, you can use red miso (aka miso) or a mix of white and red miso. Red miso is saltier, so you may want to slightly reduce the amount.
Cooking MethodCooking Method
If you don't have a broiler, you can bake the fish at 400°F (200°C) for 10-12 minutes, or until cooked through and caramelized.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Black cod is one of the best sources of heart-healthy Omega-3 fatty acids (EPA and DHA), which help reduce inflammation, lower blood pressure, and support brain function.
Excellent Source of Lean Protein
This dish provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Supports Gut Health
Miso is a fermented soybean paste rich in probiotics. These beneficial bacteria can help improve digestion and support a healthy gut microbiome.
Frequently asked questions
Yes, it is a very healthy dish. Black cod is exceptionally high in Omega-3 fatty acids, which are beneficial for heart and brain health. Miso is a fermented food that contains probiotics, supporting gut health. The dish is also a great source of high-quality protein.