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foodnetwork.com

Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the...

americasrestaurant.com

6 – Sticky Rice and Greens. Miso will work wonders on your cod and provide a caramelized taste with a natural kick. Rice works well with fish, especially if left untouched. Sticky rice is a great choice because of the contrasting textures. You will need slightly more rice than fish – proportions are relatively similar.

foodnetwork.com

Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze ...

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  • What are the best Cod recipes?

    The 20 BEST Cod RecipesFish and Chips. We’re staring this list with a true classic… Fish and Chips! ...Cornmeal Fried Cod. Here’s another great fried cod recipe… Southern style! ...Blackened Cod Tacos. ...Garlic Butter Baked Cod. ...Greek Sheet Pan Cod. ...Caribbean Style Curried Cod. ...Bacalao a la Vizcaina. ...Cod Lettuce Wraps. ...Blackened Cod. ...Fish Masala. ... More items...
    • The Spruce / Diana Rattray

      Sometimes, you just want a simple fried fish recipe that you can turn to over and over again. Add this one to your repertoire, and you will never need to buy another bag of frozen breaded fish fillets. Cod works well because it has a nice, mild flavor and a firm enough texture to hold up to frying.

    • Diana Miller / Getty Images

      If your kids love fish sticks, try making these fish nuggets at home to have more control over the ingredients. Using a premade pancake mix means you can whip these up in a flash, and the whole family will enjoy this take on fish sticks or frozen patties.

    • For a similar crunchy texture to store-bought fish sticks, try this cornflake-crusted cod. The crust creates a lovely contrast to the flaky fish, and a hint of Dijon mustard gives it a little zip. Set up a series of stations for dipping the fish and covering it in cereal to make prepping them quicker and easier.

    • The Spruce / Diana Rattray

      If you've forgotten to take fish out of the freezer to thaw, this easy recipe will save dinner. The fish gets covered with crushed cornflakes and an herbed butter before baking, for a lovely and fragrant protein that everyone will enjoy. For a different presentation, experiment with various herbs for the herb blend.

      Continue to 5 of 34 below.

    • Lemon and garlic make great pairings for mild cod, giving it a fresh and zesty flavor. This simple fish dish comes out low fat and gluten free, plus you can have it on the table in under half an hour. Pair it with rice and some steamed vegetables for a delicious meal.

    • When you don't have a lot of time, try a creamy fish chowder in the slow cooker. Evaporated milk gives it a hearty heft and bacon lends a smokiness that complements the flaky fish perfectly. Add chopped celery for more texture or shrimp to make it a seafood chowder.

    • A panko coating gives cod fillets a crispy, crunchy texture that creates a wonderful contrast to the flaky fish. Some Creole or Cajun seasoning spices it up wonderfully, but you can add any type of seasoning that you prefer. Serve it with tartar or rémoulade sauce on the side for dipping.

    • The Spruce / Diana Rattray

      Layer spinach, flaky cod, and cream of mushroom soup, then top them with buttery breadcrumbs for a flavorful one-pot meal that also comes packed with nutrition. You can have dinner on the table in under an hour with this easy meal that doesn't require any fancy techniques or tools.

      Continue to 9 of 34 below.

    • Take your family to the chip shop without leaving the house using this classic fish and chips recipe. It works great with cod and starchy potatoes such as Yukon or russet. Adding dark beer to the batter gives it a crispy texture that tastes just like the kind you get at the most famous chipperies.

    • Fans of fried fish will love this crispy cod with a light lemon sauce. Because you coat the fish in breadcrumbs, then pan-fry them yourself, you know what goes in them every step of the way. The lemon-butter sauce adds a sophisticated element without too much more work.

    • This low-fat broiled fish doesn't taste like a diet food with its assertive spice rub, but the way it's prepared means it doesn't use much extra oil or butter. Cover it with a mixture of paprika, cumin, turmeric, and coriander, then either broil it or stick it on the grill. Start with the suggested spice proportions and adjust for your personal preferences.

    • The Spruce / Diana Rattray

      Head down to the bayou with this Cajun-inspired fried fish. If you don't have corn flour, pulse cornmeal in a food processor until it gets fine and powdery, or use rice flour instead. Beer gives the batter a tasty crunch, and Tabasco sauce adds a bit of zip. Serve the fish in tortillas for fish tacos or with coleslaw and French fries.

      Continue to 13 of 34 below.

    • British fish pie makes use of leeks, potatoes, milk, butter, and fresh or frozen fish in a hearty one-dish meal. If you choose to use frozen fish, defrost and dry it thoroughly first to avoid a watery dish. Sprinkle it with some shredded cheese for a different flavor and serve alongside a green vegetable for a complete meal.

    •  The Spruce / Diana Rattray

      Combining a mild fish like cod with a simple cheese sauce and covering it in buttery breadcrumbs makes a creamy, delicious fish au gratin that comes together in no time. Use cream of mushroom or celery soup and shredded Parmesan or another mild shredded cheese. Add cooked frozen peas or broccoli for extra color and nutrition.

    • A bowl of fish chowder will warm you right up. Potatoes, carrots, onion, and flaky fish like cod or haddock come together in a hearty soup that makes a meal all on its own. For an even more interesting dish, sauté the onion in bacon drippings, then garnish each bowl with some crumbled bacon and chopped parsley or chives.

    • It doesn't get much easier than these baked cod fillets crusted with Parmesan and breadcrumbs. Try serving them with a side of remoulade or tartar sauce and a spritz of fresh lemon juice. Once you get the hang of the recipe, mix it up by adding different spices or cheeses to the breadcrumbs.

      Continue to 17 of 34 below.

    • Cod works well in this Cajun-spiced blackened fish recipe because it has a mild flavor and firm, flaky texture. Because blackening fish in a blazing-hot skillet can get smoky, doing it on the grill keeps your kitchen clean. Try this simple and delicious preparation while camping or during an outdoor get-together.

    • The Spruce / Diana Chistruga

      This traditional New England-style stuffed cod is an excellent special-occasion meal. It's a great way to use up leftover stuffing after the holidays, or you can make a batch of stuffing specifically for this dish. Bacon adds a lovely, smoky element that contrasts beautifully with the fish.

    • Thomas Barwick / Digital Vision / Getty Images

      Onion and white wine combine to make a sophisticated sauce for this simple grilled cod recipe. It tastes like you spent all day, but it comes together in just a few minutes. To keep the fish from falling through the grates, try using a fish basket, wrapping it in foil packets, or grilling it on a wooden plank instead.

    • Philippe Desnerck / Photolibrary / Getty Images

      The assertive taste of mustard butter gives mild cod, halibut, or haddock fillets panache, and it all takes under an hour to prepare. Because fish marinates quickly, it makes an excellent choice for a simple weeknight meal. Keep an eye on the fillets while broiling, though, because they can finish quickly.

      Continue to 21 of 34 below.

    • Diana Miller / Getty Images

      A zesty sauce made of tomatoes, red bell pepper, and chorizo sausage turns cod into a flavorful meal the whole family will love. This recipe calls for steaming the fish, but you can also broil or bake it if you prefer. Add more red pepper flakes for a spicier dish or omit them for more subdued notes.

    • Cultura RM / Brett Stevens / Getty Images

      Just an hour of marinating in spices you probably already have in the cupboard, and a few minutes on the grill produces delicious tandoori cod. The Indian-inspired dish includes red pepper for some heat. Add more or less depending on how spicy you like your food.

    • Klaus Arras / StockFood Creative / Getty Images

      Flaky fish gets slathered in a rich coconut sauce and then baked in a banana leaf or foil packet in this delicious Thai recipe. Cod works well because it has a non-fishy flavor, so it won't compete with the other ingredients. The fish steams gently in the packet while the flavors meld. Serve with rice to soak up the sauce.

    • The Spruce / Lynn Livanos Athan

      Psari plaki is a baked Greek fish recipe that features garlic, tomatoes, and olive oil. When you use cod, it comes out flaky and flavorful with very little effort. Panko breadcrumbs give it a crispy crunch, but you can make your own with stale leftover bread, too. Serve it room temperature or even cold with a Greek salad and feta cheese.

      Continue to 25 of 34 below.

    • The Spruce / Julia Hartbeck

      The Provençal-style cod recipe cooks the fish with olives, tomatoes, and bell pepper. The complex-tasting dish is ready in just 30 minutes. It also doesn't require turning on the oven, since it all comes together on the stove.

    • NightAndDayImages / Getty Images

      Any type of fish works well in this Thai fish curry dish, but cod is one of the best choices. Paired with vegetables like bok choy and eggplant, it's absolutely divine. Coconut milk lends richness, while lemongrass and fish sauce add complexity. Serve it over jasmine rice for a dinner that comes together quicker than you'd expect.

    • The Spruce / Diana Rattray

      If you want the taste of fried fish without all the fat, try this simple baked fried fish. It works well with flaky white fish like cod and tastes great with seasoned breadcrumbs. This recipe also includes instructions for making your own tartar sauce for a fresher taste than you'll find in the bottled kind.

    • MIB Pictures / Getty Images

      Unlike Western recipes, these Thai fish cakes do not get battered so the flavor of the fish really shines. Coriander, cumin, green onions, galangal or ginger, red chile, and brown sugar give it an assertive Thai flavor. They taste best right out of the oil, but you can make the fish paste up to a day ahead to save time.

      Continue to 29 of 34 below.

    • Beth Galton / Photolibrary / Getty Images

      Earthy mushrooms, onion, thyme, sour cream, and a lemon blend top juicy baked fish for a homey dish that tastes just as nice for a weekday supper as a special occasion. Flaky, mild cod works well in this method. Serve it with rice or pilaf to soak up that excellent sauce and a green salad or steamed vegetables for a well-balanced meal.

    • Flaky fish fillets like cod work well in this Chinese stir-fry recipe. Ingredients like ginger, oyster sauce, fish sauce, sesame oil, and rice wine give it a unique flavor that's even better than takeout. Since wok cooking goes so quickly, gather all of your tools first so you don't have to run around looking for them at the last minute.

    • The Spruce / Molly Watson

      In Hawaii, these fish sandwiches often use mahi-mahi, but they work just fine with cod fillets, too. Use fillets on the thicker side so they stand up to the presentation. Sweet Hawaiian buns ensure an authentic flavor. Garnish them with red onion, tomato, and any sandwich toppings you usually enjoy.

    • The Spruce / Marian Blazes

      Cod lends itself well to this island-inspired fish recipe with a coconut crust and fresh mango salsa. Coconut gives it a nice sweetness, while curry adds a bit of spice. The mango salsa lends a wonderfully fruity and zesty element that also tastes great with chicken and steak. Make sure you use a nice, ripe mango for the best results.

      Continue to 33 of 34 below.

    • Philippe Desnerck / Getty Images

      Get the slightly sweet, slightly sour flavor of Chinese takeout right at home with this simple fish recipe. Don't be intimidated by the list of ingredients; this stir-fry does not take as much effort as you think. Feel free to swap out the vegetables you like; pineapple, carrot, and other types of peppers work perfectly.

    •  Paul Poplis / Getty Images

      Combine fish and chips into one awesome dish with this twist that uses crushed potato chips as the crunch factor. This recipe calls for baking the fish, but you can air-fry, pan-fry, or even deep-fry it. A homemade lemon-garlic aioli makes an excellent dipping sauce that provides a creamy contrast to the salty fish topping.

    The 20 BEST Cod Recipes
  • How to make Japanese miso black cod with sous vide?

    InstructionsTwo to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. ...Pat the black cod fillets thoroughly dry with paper towels. ...To cook the fish: Preheat oven to 400°F. ...
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    There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

    This recipe is adapted from Nobu: The Cookbook, which my partner gifted to me many years ago after we visited Nobu’s restaurant and swooned over the omakase tasting menu. It’s a very simple dish; there is some advance preparation, but it’s easy and quick.

    Three days before cooking the fish, you make the four-ingredient miso marinade and then marinate the fish in it, sealed in a covered container in the fridge. Cooking is quick — just a quick sear on the stovetop and then a few minutes in the oven. This makes a very light yet filling meal that is elegant and looks like it took a lot of work, but it really doesn’t. The miso marinade adds a sweetness to the silky and buttery black cod.

    This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and it’s popular for a reason: Soaked for several days in the salty-sweet miso marinade, black cod becomes silky, deeply seasoned, and completely irresistible.

    Although I’ve enjoyed miso black cod many times in Japanese restaurants, I had never made it at home until I tried this recipe. The preparation is very simple and perfect for serving guests, since you do most of the work two or three days before and quickly broil it just before serving. (This also makes it a great option for a weeknight meal that can be prepped over the weekend.)

    And the resulting fish is impressive and quite foolproof. The high oil content of black cod makes it forgiving — it is a difficult fish to overcook. If you want to incorporate more fish into your diet, but are feeling a bit intimidated, this is an excellent recipe to try. It pairs well with simple vegetable recipes, like spinach in sesame dressing and plain rice. (I cooked brown rice with a small amount of Thai black rice, which gives it a deep purple color and slightly nuttier flavor.)

    • dairy-free
    • low-fat
    • egg-free
    • peanut-free
    • high-protein
    • shellfish-free
    • pork-free
    • pescatarian
    • gluten-free
    • tree-nut-free
    • wheat-free
    • red-meat-free
    • no-oil-added
    Per serving, based on 4 servings. (% daily value)
    • Calories 295
    • Fat 2.6 g (3.9%)
    • Saturated 0.5 g (2.5%)
    • Carbs 15.4 g (5.1%)
    • Fiber 0.9 g (3.7%)
    • Sugars 10.4 g
    • Protein 42.5 g (85.1%)
    • Sodium 763.9 mg (31.8%)
    • 1/4 cup
    • 1/4 cup
    • 1/4 cup
    • 3 tablespoons
    • 4

      (8-ounce) black cod fillets

    1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

    2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

    3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

    Adapted from Nobu: The Cookbook

    Instead of cooking the fish on the stovetop, you can do this step on an outdoor grill or under the broiler in your oven.

    This post was originally published May 2010.

    Sous Vide Miso Butter Cod
  • What is the best way to make cod?

    CUT COD: Keep the cod whole (and cook an extra minute), or cut into smaller pieces. Season all sides of the cod.COOK COD: Heat 2 Tbsp butter in a large skillet over medium-high heat. Add cod to the melted butter and cook 2 minutes. ...SERVE: Drizzle lemon juice over cod and top with fresh cilantro or parsley before serving.

    Oven-baked cod is a simple, light and healthy entree that pairs well with your favorite fresh herbs and seasonings. Here is everything you need to know to make the best cod in the oven for dinner tonight.

    To make simple oven-baked cod, follow these straightforward steps: First, pat the fish dry, season it with olive oil, lemon juice, salt, and pepper, then bake it at 400°F for 10 minutes, plate and enjoy.

    It’s incredibly easy and tasty! Pair your baked cod fish with rice or potatoes for an incredible meal that’s nearly effortless to make!

    What is Cod?

    Cod is the colloquial name for codfish. There are several fish species covered by the name “cod”, but the two most common species that you’ll come across at the grocery store are:

    • Atlantic cod, which is found in cold waters of the North Atlatnic ocean
    • Pacific cod, which, as you might have guessed, is found in the North Pacific ocean

    Codfish weigh 11 to 26 pounds on average, though they are more commonly sold as pre-cut fillets rather than whole fish.

    When cooked, cod has a pearly white color and a light, flaky texture. They’re prized for their meaty texture and mild flavor, which lends itself well to a variety of flavorings and food pairings.

    Haddock is a term used for young Atlantic cod, which is often cut into strips for deep frying. If you’ve had fish fingers, you’re probably enjoying haddock.

    What’s the best way to cook cod?

    Cod, like many varieties of seafood, benefits from a gentle cooking process. It has a delicate texture and usually a thin cut, which means that this flaky white fish cooks quickly. Avoid long or high-heat cooking, which can result in burnt or over-cooked fish with a rubbery texture.

    Some of the best ways to cook cod at home include:

    • Steaming over seasoned liquid
    • Poaching in water or broth
    • Quickly stir-frying with vegetables
    • Pan searing on the stove top
    • Broiling in the oven
    • Breading and deep-frying

    However, baking cod in the oven is one of the best all-around ways to prepare this popular fish. Using your oven is a largely hands-off cooking process. It also produces reliable results if you follow the recipe. In addition, the constant heat in your oven cooks cod slowly and evenly so the outside of the fillet doesn’t get overcooked before the inside is cooked through. Finally, when you cook cod in the oven you can season the fish however you like. From dried seasonings to fresh herbs to sauces, dressings and marinades, you can add it all to your oven-baked cod.

    If this is your first time cooking cod, in particular, it’s best to start with this easy and delicious cooking method.

    How Much Cod Per Person?

    The general rule of thumb when shopping for seafood to feed a crowd is to purchase 6 to 8 ounces of protein per person. To feed two adults, opt for a full pound of cod. If you end up with leftovers, you can always use them to top your salad for lunch tomorrow. Or, turn them into easy fish cakes for dinner!

    How to Make Oven-Baked Cod

    Once you’ve picked out your cod fillet and brought it home, it’s time to turn on the oven and get cooking! Here’s how to make the best oven-baked cod any night of the week.

    Ingredients

    Staring out with the ingredients for htis easy recipe, you’ll need the following common kitchen items:

    • 1 pound fresh cod fillet
    • 1 lemon
    • Olive oil
    • Salt
    • Cayenne pepper

    This list of ingredients makes a simple, yet flavorful, dish of oven-baked cod. If you’d like to add more flavor, you can sprinkle the fish with any of your favorite dried or fresh herbs, sauces or seasonings. For a fast and easy flavor-enhancer, add a dusting of curry powder or Old Bay seasoning.

    You can also play with other kinds of citrus. Fresh juicy oranges, limes or grapefruit will all complement the tender fish.

    Prepare the cod

    Step 1: Dry the cod

    First, gently pat your cod dry with paper towels. This will help it absorb the seasoning and allow it to crisp up a bit in the oven.

    Step 2: Season the cod thoroughly

    Next, place the cod fillets on a parchment paper-lined baking sheet. Drizzle each fillet with a thin coating of olive oil. Squeeze the lemon juice on top of the fish as well. Follow with a healthy pinch of salt and pepper to season the fish.

    Baking the cod

    Step 1: Preheat the oven

    Preheat the oven to 400°F (205 °C).

    Step 2: Cook the cod

    When the oven reaches the right temperature, place the baking sheet into the oven on the middle rack.

    Bake the cod for 10 minutes. After 10 minutes, remove the baking sheet from the oven and check the fish. Codfish is cooked when the flesh flakes easily into thick, meaty flakes, and the center is no longer opaque. If your fish is not quite there after 10 minutes, bake for another 2-5 minutes, checking frequently to avoid overcooking.

    Step 3: Plate the cod

    Once the cod is cooked through, remove it from the baking sheet with a thin fish spatula and immediately place it on serving plates. Serve it up hot!

    How do you know when cod is cooked?

    Both taste and texture are good ways to gauge whether or not your oven-baked cod is fully cooked. One easy way is to use a fork to gently check the texture of the cod in the thickest part. If you struggle to insert a fork all the way to the center of the fish, it’s probably not done yet.  Color-wise, the fish should be pearly white all the way through. Remember that your fish will continue to cook for the first 5 minutes or so after you remove it from the oven.

    The most accurate way to check that your fish is cooked through is with an instant-read thermometer. According to FoodSaftey.Gov, fish with fins, like cod, are fully cooked when they register 145°F internally.

    Should I cover cod when baking it?

    You can cover your oven-baked cod while it’s cooking, but it’s not necessary. If you prefer a more delicate, steamed texture and flavor, tent the baking dish with aluminum foil. You can also add a splash of water or broth to create more steam around the fish as it cooks.

    However, you can just as easily follow the recipe as written without cover the fish and have perfectly cooked oven-baked cod with

    Why is my cod rubbery?

    Overcooking cod will turn it into a rubbery mess. The more you cook cod, the dryer it’ll get – eventually, it’ll turn out rubbery. Make sure you always cook seafood right but be careful not to overdo it!

    What to serve with cod

    Because cod has such a mild flavor, it’s easy to pair with your favorite side dishes for a well-rounded meal. It might not sing on its own on your dinner plate, but with a few additions to your menu, you can bring a delicious meal to life around your oven-baked cod.

    The key for a great cod companion is to avoid overpowering the fish. Some delicious and classic dishes to serve alongside your cod (however it is cooked) include:

    • Salads: Leafy greens make a light, healthy and delicious bed for your codfish. You can prepare a Caesar salad and top it with a beautiful fillet of cod.
    • Rice: Few things in this world don’t mix well with rice. And cod can become a filling and satisfying meal with a side of perfectly cooked white or brown rice. For more flavor and color, make it into rice pilaf.
    • Potatoes: A baked potato is another traditional and beloved side dish for cod. The best thing about potatoes is that you can put it in the oven, forget about it, cook the cod, and take it out when it’s done! Whipped, scalloped and crispy roasted potatoes are all also excellent companions to oven-baked cod.
    How to make delicious oven-baked cod for a light and healthy seafood dinner.
    • 1 pound cod
    • 1 tbsp olive oil
    • 1 lemon
    • salt and pepper to taste
    • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    • Place the cod on the prepared baking sheet. Drizzle with a thin coating of olive oil and the lemon juice. Sprinkle with a large pinch of salt and pepper.
    • Bake for 10-15 minutes, until the fish registers 145°F on an instant-read thermometer.
    Perfect Ten Baked Cod
  • How to cook with miso?

    along with a few easy-to-follow recipes. For Koreans, a spoonful of gochujang paste is as common a sight as garam masala is to Indians or miso to the Japanese. The crimson-coloured red chilli paste is responsible for imparting that umami, balanced flavour ...
    How to cook with gochujang, the trendy Korean chilli paste that’s set t…
foodandwine.com

Ingredients 3 tablespoons mirin 3 tablespoons sake 1/2 cup white miso paste 1/3 cup sugar Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick Vegetable oil, for grilling Pickled ginger, for serving

Miso-Glazed Black Cod

Chef John's recipe for miso-glazed black cod is his take on the dish made famous by chef Nobu Matsuhisa.

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food.com

Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth. Place cod in the baking pan and sprinkle with pepper. Spread miso mixture on the top of each cod fillet. Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes. Submit a Recipe Correction

marthastewart.com

Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes.

masterclass.com

Miso cod is a delicate, buttery dish served at many Japanese restaurants. With a little preparation, you can easily recreate this classic Japanese dish for your next weeknight dinner. How to Make Miso Cod: Easy Miso Black Cod Recipe - 2022 - MasterClass

Miso Cod (Black Cod with Miso) 銀だらの西京焼き • Just One …

21-08-2018 · Baking: When you bake fish, hot air cooks the fish. The heat is carried through your oven by slow-moving natural currents of hot air, which is why baking takes a relatively long time to cook. But it can be relaxing as you do not need to constantly pay attention. Choose Baking or Broiling Based on A Type of Fish. Fatty fish (such as salmon ...

21-08-2018

Make Nobu’s famous Miso Cod at home today! Also known as Black Cod with Miso, this classic Japanese seafood dish is delicate, buttery, and melt-in-your-mouth. You will be surprised at how easy it is to to pull this off at home.

A plate containing Miso Cod.

A classic Japanese dish, Black Cod with Miso (or simply Miso Cod 銀だらの西京焼き), is served at many formal Japanese restaurants. These days you may have heard of the dish after it’s made famous worldwide by the acclaimed fine Japanese restaurant chain Nobu. Luckily, the miso-glazed black cod recipe is simple enough that you can enjoy this wonderfully seasoned fish at home.

A plate containing Miso Cod.

Choose the Right Miso for Miso Cod

To enjoy the succulent texture, we prepare the fish by marinating it in sweet miso for at least 2-3 days until the sweet & salty flavor is completely absorbed before it is cooked. Traditionally the fish fillet is soaked in the marinade for even up to 5-7 days. In Japan, we refer this marinade as Saikyozuke (西京漬け), and once it’s grilled, it’s Saikyo Yaki (西京焼き).

Saikyo in Japanese means “west city”, which is the former name for Kyoto. This specific cooking method is named Saikyo because the recipe utilizes Saikyo Miso (sweet white miso) originated from the Kyoto area. The traditional Saikyo Yaki recipes include just three ingredients: Saikyo miso, mirin, and sake.

Saikyo Miso | Easy Japanese Recipes at JustOneCookbook.com

The sharpness of the miso and sweetness of the mirin work wonderfully to cut the fish’s fattiness. When it’s baked to perfection, the deep flavor of the marinade comes through and the buttery flesh simply melts in your mouth. It’s so good that my young children can easily finish one fillet of the fish on their own.

Miso may be still a relatively new ingredient for many of you. You can purchase Saikyo Miso on Amazon or local Japanese/Asian grocery stores. If you are not able to find Saikyo Miso at your local Asian grocery stores, the best miso to substitute is white miso and add sugar to sweeten the miso.

If you want to learn more about different types of miso, click here.

A plate containing Miso Cod.

Despite Nobu’s popular menu “Black Cod with Miso”, the fish used in this recipe is actually not related to a cod at all. “Black cod” is a common name for sablefish (Gindara 銀ダラ) or butterfish. It’s known for its silky and tender rich texture and flavor. High in omega-3 fats, it is the preferred fish choice since it doesn’t have the strong taste of fatty fish like tuna or mackerel. The creamy white flesh pairs extremely well with miso paste that is sweet, savory and salty.

If you couldn’t find sablefish, you can also use other fish to enjoy with the versatile miso marinade. I like alternating between black cod, sea bass, or salmon and my family enjoy them equally. If you go to a Japanese supermarket, you should be able to find black cod in the fresh fish section.

A plate containing Miso Cod.

In the US, you can also find sustainable caught Alaskan black cod from online seafood companies. It’s rather pricey but it is still a much better deal to enjoy the fish at home than ordering at a fancy restaurant. With some simple advanced preparation, this Black Cod with Miso recipe is so easy to pull off and the results are irresistible.

If you are looking for a classic Japanese recipe for serving dinner guests, this Miso Cod will make a pretty impressive main dish. Prep it ahead, bake in the oven, and dinner is ready. Easy but no lack of elegance.

A plate containing Miso Cod.

Baking vs. Broiling Fish

Although I use a broiler in my oven to cook different types of fish often (including Miso Cod), I recommend baking this miso cod especially if you have never broiled the fish before. Miso burns really easily. You can’t avoid burning miso completely; however, you can minimize the burns by removing the marinade and baking this fish.

Here I summarized the difference between broiling and baking fish, and which type of fish is suitable for broiling or baking for your future reference.

Broiling

When you broil fish, the infrared energy from the heating element cooks the fish that’s placed closer to the broiler at the top of your oven. Broiling is a much faster cooking method and fish will brown beautifully, but it burns miso, fresh herbs, and many other garnishes and requires constant attention.

When broiling, you don’t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It’s similar to using hotter and cooler zones on your grill.

Baking:

When you bake fish, hot air cooks the fish. The heat is carried through your oven by slow-moving natural currents of hot air, which is why baking takes a relatively long time to cook. But it can be relaxing as you do not need to constantly pay attention.

Choose Baking or Broiling Based on A Type of Fish

  • Fatty fish (such as salmon, mackerel, and swordfish) can be baked or broiled at higher temperatures, ranging from 425ºF (baked) to 550ºF or 550ºF (broiler).
  • Moderately lean fish (such as cod and haddock) should be brushed with oil and broiled.
  • Whole fish, large fillets, or lean and fragile fish (such as sole) should be baked at temperatures 425ºF to preserve their moisture and delicate texture and avoid broiling because it’ll be overcooked too fast.
A plate containing Miso Cod.

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A plate containing Miso Cod.
Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
  • Gather all the ingredients. As you will be marinating this fish for a few days, select the freshest fish possible.
  • Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.  
  • In a bowl, add saikyo miso, mirin, and sake (and sugar, if you are using regular white miso).
  • Mix all together and pour the marinade into a flat bottom airtight container.
  • Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.
  • Place the fish in the container and coat both sides of the fish with the marinade.
  • Slather the fillets with the marinade. Cover the lid and keep in the refrigerator for up to 2-3 days. If you prefer less salty (and don't eat this dish with rice, for example), you can cut down to 1 day (or even several hours). It depends on your preference.
  • With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. At this point, you can individually wrap the fish with plastic and store in the freezer bag for up to 2-3 weeks.
  • Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).
  • Preheat the oven to 400°F (200ºC) with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 20 minutes. You do not need to flip the fish.
  • Preheat the broiler* with a rack placed about 8" (20 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use the medium (6" away) or high (8" away).
  • Broil high (550ºF/288ºC) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.
  • Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.
  • You can keep the leftover (cooked) in an airtight container and store it in the refrigerator for 3 days and in the freezer for up to a month.
  • Sake: Sake is used to clean and remove the unwanted odor of the fish. You can’t replace it with water even though sometimes water is used as a replacement in some recipes. We will marinate the fish for a longer time, and water can go bad and ruin the marinade and fish.
  • Mirin: Typically mirin can be replaced with water and sugar, but for this recipe, please do not use water. Use sugar only. For 1 Tbsp mirin, use 1 tsp sugar.
Calories: 136 kcal · Carbohydrates: 2 g · Protein: 27 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 80 mg · Sodium: 705 mg · Potassium: 411 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 15 IU · Calcium: 17 mg · Iron: 1 mg
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

Editor’s Note: The post is originally published on Sep 21, 2011. The photos and content were updated in November 2013 and July 2017. The video and new step by step pictures were added in August 2018.

hikarimiso.com

6 7-ounce skinless black cod fillets (about 1 1/2 inches thick) Instructions. Boil sake and mirin over high heat and reduce by 1⁄3. Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning. Cool to room temperature. Marinate cod fillets in the miso mixture for 4 days.

allrecipes.com

Cut the cod into 4 equal pieces, rinse and pat dry. Step 2 In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the …

Recipe: Nobu’s Miso-Marinated Black Cod

(8-ounce) black cod fillets Instructions Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk.

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There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

This recipe is adapted from Nobu: The Cookbook, which my partner gifted to me many years ago after we visited Nobu’s restaurant and swooned over the omakase tasting menu. It’s a very simple dish; there is some advance preparation, but it’s easy and quick.

Three days before cooking the fish, you make the four-ingredient miso marinade and then marinate the fish in it, sealed in a covered container in the fridge. Cooking is quick — just a quick sear on the stovetop and then a few minutes in the oven. This makes a very light yet filling meal that is elegant and looks like it took a lot of work, but it really doesn’t. The miso marinade adds a sweetness to the silky and buttery black cod.

This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and it’s popular for a reason: Soaked for several days in the salty-sweet miso marinade, black cod becomes silky, deeply seasoned, and completely irresistible.

Although I’ve enjoyed miso black cod many times in Japanese restaurants, I had never made it at home until I tried this recipe. The preparation is very simple and perfect for serving guests, since you do most of the work two or three days before and quickly broil it just before serving. (This also makes it a great option for a weeknight meal that can be prepped over the weekend.)

And the resulting fish is impressive and quite foolproof. The high oil content of black cod makes it forgiving — it is a difficult fish to overcook. If you want to incorporate more fish into your diet, but are feeling a bit intimidated, this is an excellent recipe to try. It pairs well with simple vegetable recipes, like spinach in sesame dressing and plain rice. (I cooked brown rice with a small amount of Thai black rice, which gives it a deep purple color and slightly nuttier flavor.)

  • dairy-free
  • low-fat
  • egg-free
  • peanut-free
  • high-protein
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • wheat-free
  • red-meat-free
  • no-oil-added
Per serving, based on 4 servings. (% daily value)
  • Calories 295
  • Fat 2.6 g (3.9%)
  • Saturated 0.5 g (2.5%)
  • Carbs 15.4 g (5.1%)
  • Fiber 0.9 g (3.7%)
  • Sugars 10.4 g
  • Protein 42.5 g (85.1%)
  • Sodium 763.9 mg (31.8%)
  • 1/4 cup
  • 1/4 cup
  • 1/4 cup
  • 3 tablespoons
  • 4

    (8-ounce) black cod fillets

  1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

  3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Adapted from Nobu: The Cookbook

Instead of cooking the fish on the stovetop, you can do this step on an outdoor grill or under the broiler in your oven.

This post was originally published May 2010.

delish.com

1 day ago · Directions Preheat oven to 400°. Toss bok choy with oil and season with pepper. Place on one half of a large baking sheet, cut side... In a small saucepan over medium heat, combine miso and butter and stir until butter is melted and mixture is... Add cod to baking sheet next to bok choy and spread ...

howtofeedaloon.com

Salmon is a tasty substitute, as is swordfish. You won’t get the melt-in-your-mouth texture that you get with black cod, but you’ll still get wonderful results. ... Keyword: how to make miso black cod, Japanese seafood recipe, Nobu copycat miso cod. Prep Time: 20 minutes. Cook Time: 16 minutes. Chilling in Marinade: 3 days. Total Time: 3 ...

Black Cod Broiled With Miso Recipe

Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat. Put fillets in...

Easy

  • ½ cup sugar
  • 1 cup miso, preferably dark
  • ½ cup mirin, sake or white wine
  • 1 ½ to 2 pounds black cod fillets (skin may be on or off)
    • 419 calories; 5 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 43 grams protein; 2672 milligrams sodium;
    Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
  1. Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
  2. Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
seriouseats.com

Directions Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to... Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small... When fish is cooked, carefully remove pin ...

tippsysake.com

In a small pot, add mirin, sake and white sugar, and put on a medium heat and bring to a boil. Step 2. Remove the pot off the heat and let it cool for 15 minutes. Step 3. Add miso to the pot and blend very well, and cool down completely. Step 4. In a freezer bag, add Step 3 and cod fillets, marinate well, and let it rest overnight in the fridge.

somebodyfeedseb.com

STEP 2: Heat a non-stick frying pan with 3 tbsp of vegetable or other odourless oil (like rapeseed or sunflower) on medium heat. Add the cod and fry for 3 minutes. Then cover with the lid and fry for another 3 minutes. Take the lid off, turn the cod over and increase the heat to high and cook for another minute.

Miso Black Cod (Just Like Nobu's!)

15-07-2019 · Instructions. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours. Preheat oven to 400°F (207°C).

15-07-2019
Miso Black Cod - delicious, moist, and tender black cod marinated with Japanese miso. This miso cod recipe is made famous by Nobu Matsuhisa.

Delicious Black Cod cooked in yummy miso paste, plated with a sprout on top.

The Best Black Cod

Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod.

Made famous by Nobu Matsuhisa and one of Robert De Niro’s favorites, I fell in love with this fish recipe since the first time I had it. While this recipe is not too hard to make at home, ordering it at Japanese restaurants here in Southern California is quite expensive.

So, I bought Nobu: The Cookbook and slowly but surely made all of my favorite Japanese dishes (check out my baked scallops recipe).

Delicious, moist and tender miso black cod fish marinated with Japanese miso. This miso cod recipe is made famous by Nobu Matsuhisa.

Ingredients for Black Miso Cod

  • Sablefish
  • Sake
  • Mirin
  • White miso paste
  • Sugar

Close up of yummy miso cod, made from black cod, plated and ready to serve.

Frequently Asked Questions

What fish is similar to black cod?

The most similar fish is Chilean Sea Bass. Both of these fish are buttery and rich.

What is the difference between black cod and cod?

Cod refers to different kinds of fish, coming from different oceans. They are similar, but from different families.

Is black cod and sablefish the same?

Yes, they are the same.

How many calories?

This recipe has 518 calories per serving.

What Dishes to Serve with this Recipe?

This meal is best served as the main entree. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

  1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
  2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
  3. Preheat oven to 400°F (207°C).
  4. Preheat an indoor grill at the same time.
  5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
  6. Transfer the fish fillets to the oven and bake for 10-15 minutes.
  7. Add a few extra drops of the marinate on the plate and serve hot.

You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each. Use 5 tablespoons miso if you prefer a deeper miso flavor.

Click for Conversion Tool. 

2 people
Amount Per Serving Calories 518Total Fat 16gSaturated Fat 3gCholesterol 774mgSodium 3960mgCarbohydrates 81gFiber 4gSugar 54gProtein 329g
Miso Cod Recipe - Leite's Culinaria

10-06-2021 · Four (6-ounce) black cod fillets (may substitute Pacific cod or halibut) Canola oil Directions In a small saucepan over medium heat, warm the mirin. Don't allow it to boil. Add the miso and stir until completely incorporated, about 5 minutes. Add the sugar to the mirin and stir until dissolved. Remove from the heat and let cool completely.

10-06-2021

This miso cod is made by marinating fish in a mixture of mirin, miso, and sugar before pan-searing, a method originally made popular at Nobu.

A piece of miso cod in a skillet with an orange napkin next to it.

Adapted from Susie Cover | The Supper Club | Weldon Owen, 2011

Restaurateur Nobu Matsuhisa first popularized this intriguing miso cod, which relies on a miso marinade for fish to lend an intensely rich, caramelized taste, and toothsome texture to an ordinary catch. Go ahead. Channel your inner Nobu.–Renee Schettler

WHAT IS BLACK COD?

Not actually part of the cod family, and sometimes known as sablefish, black cod has white and fatty meat with a velvety and buttery texture. Cod is quite a bit firmer and leaner—black cod is moist, mild, and delicately textured. The closest equivalent is Chilean sea bass. It’s just about as fatty and works well for dry-heat cooking methods, like broiling, and grilling. Chilean sea bass has a sturdier, less flaky texture than black cod but will work just as well in an application like this.


Originally published January 23, 2013

Recipe © 2011 Susie Cover. Photo © 2011 Con Poulos. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

gordonramsayrestaurants.com

Submerge the slices of black cod in the marinade, cover, and refrigerate for 24 hours. The following day, place all the liquid glaze ingredients in a sauce pan and heat on medium until reduced by approximately half. Add butter to glaze and set aside. Place marinated cod slices on baking tray covered in baking paper. Pre-heat oven to 180°c.

theenglishkitchen.co

Lay a fish fillet on top of each. Whisk together the Miso paste, mirin, soy sauce, sesame oil and ginger. Spoon half of this mixture over each fillet. Bring the foil over top to enclose completely. Bake in the preheated oven for 8 minutes. Open the foil to expose the fish and bake for 8 minutes longer, or until the fish flakes easily with a fork.

thecookscook.com

Once the sugar is fully dissolved, remove the saucepan from the heat and cool to room temperature. 3. Pat the black cod fillets thoroughly dry with paper towels and place them into a ziplock bag. Spoon the cooled marinade into the bag and move it around with your hands, making sure it thoroughly covers every surface of the fish. Press the air ...

bbc.co.uk

For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours. Preheat the oven to …

Weeknight Miso Cod with Shiitakes - Well Seasoned Studio

Trim the ends off 2 scallions, then cut into 2" pieces. Add to the skillet and sauté until blistered, another 3-4 minutes. Season with ¼ tsp kosher salt, stir, then transfer to a bowl. Carefully add cod fillets to the warm, preheated pan. Cook for 2 minutes, then gently use a fish spatula to flip the fish over, being careful not to break it.

Jump to Recipe - Print Recipe

Miso cod is the simple seafood recipe we turn to for an easy date night in! It’s healthy, quick to prep, and has a short cook time, meaning we can make it on a weeknight or a weekend! Best of all, it tastes great.

If you haven’t cooking with miso paste before, you’re in for a treat. It’s a great way to impart a ton of flavor with minimal effort. You can buy it at most major grocery stores these days, and it’ll keep for months in your fridge. You’ll find yourself adding it to eeverything!

We love serving this weeknight miso cod with oven roasted broccoli and sautéed carrots, shiitake mushrooms, and white rice. One bite and you’ll totally feel like you’re dining in a fancy schmancy restaurant! The cod simply melts in your mouth. Let’s make it!

Ingredients For Miso Cod

For the miso marinated fish:

  • Cod
  • Miso paste
  • Sake
  • Soy sauce, low sodium!
  • Sesame oil
  • Mirin or rice vinegar
  • Ginger paste
  • Honey
  • Kosher salt
  • Freshly ground black pepper

For the vegetables:

  • Carrots
  • Baby shiitake mushrooms
  • Scallions
  • Sesame seeds, for garnish

Don’t forget white rice for serving! You’ll want to sop up every last drop of the miso marinade. And for sure no judgment if you lick the plate clean.

(Been there, done that.)

We use our rice cooker almost exclusively these days (it’s that reliable!!), but you can also make rice in an Instant Pot if that’s more your thing.

How To Make Miso Cod

  1. First, sauté carrots and shiitake mushrooms until soft. Next, add scallions sliced into 2″ pieces, then cook until blistered. Remove and set veggies aside.
  2. Add cod fillets (reserve the miso marinade!) to the skillet and cook 2 minutes, then carefully flip the fish over.
  3. Place the cooked veggies on top, then pour on the remaining miso marinade. Cook in a preheated oven to 400 F for 8 minutes. The internal temperature of the cod fillets should be between 140-145 F.
  4. Sprinkle with sesame seeds and additional thinly sliced scallions just before serving.

If you don’t already own a fish spatula, highly recommend! They are inexpensive and can be used for flipping and scooping anything, not just seafood. This is the one tool I use every single day, but it is especially helpful when flipping the cod fillets over.

We recommend the Thermapen MK4 to check for doneness on all meats!

What’s The Difference Between Cod and Black Cod?

Okay, first — we used regular ol’ Atlantic cod in this recipe. It’s inexpensive (which we love!), but can often times be bland (don’t love that so much!). The flesh is leaner than black cod, making it a flakier fish (versus delicate, melty layers). It’s a great option, however, in applications where there is a super flavorful sauce being applied. Hooray!

Black cod, also known as Sablefish or Butterfish, is super luxurious and much more expensive. It’s got a buttery texture and is fattier than cod. We are crazy about it — and trust me, if I see that bad boy on a menu, there is 99.9% likelihood that I’m ordering it.

Both will work beautifully for miso cod. If you’re making this for a special date night in and the budget allows, I would totally splurge on Sablefish. If it’s just your run of the mill Wednesday night, ain’t no shame in buying Atlantic or Pacific cod. It’ll be delish!

What To Serve With Miso Glazed Cod

A good amount of fluffy rice and all the sautéed or roasted veggies! We recommend baby shiitake mushrooms, carrots, and oven roasted broccoli, but use any vegetables you love. Just make sure to sauté them before transferring the fish to the oven so everything finishes cooking around the same time.

Think of this as an elevated stir fry. All the same add-ins are still welcome, whether you want water chestnuts and baby corn or onions and bok choy. The more the merrier, ya know?

Just before serving, sprinkle the miso cod with thinly sliced scallions (yes, more of them!) and sesame seeds.

Talk about a beautiful presentation! If you are a seafood lover — or even just a miso lover — we think this will become a new weeknight staple! So crazy flavorful.

And the texture of the cod fillets? Melt in your mouth delicious.

Don’t forget to pin this for later!

Looking for another recipe featuring miso paste? Check out these miso-marinated salmon bowls, which can be enjoyed warm or cold!

If you make this Miso Cod recipe, please let us know by leaving a review and rating below.

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

For more easy weeknight seafood recipes, check out the following:

Print Recipe
Miso cod is an elegant dish that is deeply flavored with miso paste, sake, soy, ginger, honey, and sesame. Serve with fluffy rice, earthy shiitake mushrooms, carrots, and blistered scallions. Quick enough for a weeknight, but special enough to entertain with!
  • 1 ½ lb cod fillet see note below
  • ¼ cup miso paste
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 1 Tbsp soy sauce reduced sodium
  • 2 tsp ginger paste
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp canola or vegetable oil
  • 2 cups carrots thinly sliced into ¼" pieces (about 4-5 carrots)
  • 4 oz baby shiitake mushrooms stems removed, left whole
  • 1 Tbsp unsalted butter
  • 3 large scallions divided
  • Kosher salt
  • Sesame seeds for garnish
  • White rice
  • Oven roasted or steamed broccoli
  • Season cod fillets on all sides with kosher salt and black pepper. Place in a large tupperware or Ziploc bag.
  • In a large bowl, combine remaining marinade ingredients. Whisk to combine, then pour over fish. Seal container, shake, then refrigerate for at least 1 hour or up to overnight.
  • Preheat oven to 400 F. If needed, cut cod fillets so they fit easily in the skillet, reserving marinating liquid. Heat canola or vegetable oil in a large skillet over medium-high heat. When hot, add carrots and cook for 4-5 minutes, or until beginning to soften.
  • Add mushrooms and butter, then cook an additional 3-4 minutes, stirring occasionally.
  • Trim the ends off 2 scallions, then cut into 2" pieces. Add to the skillet and sauté until blistered, another 3-4 minutes. Season with ¼ tsp kosher salt, stir, then transfer to a bowl.
  • Carefully add cod fillets to the warm, preheated pan. Cook for 2 minutes, then gently use a fish spatula to flip the fish over, being careful not to break it. Return cooked vegetables to the pan, then pour reserved miso marinade on top. Transfer the skillet to preheated oven and cook for 8 minutes, or until an internal temperature of 140-145 F is reached.
  • Thinly slice remaining scallion (discard the root), then sprinkle on miso cod along with a generous sprinkle of sesame seeds for garnish. Serve immediately.
  • Nutrition facts do not include white rice or roasted broccoli.
  • If you do not have ginger paste, replace with 2 tsp freshly grated or minced ginger.
  • Cod can marinate for up to 24 hours before cooking.
  • This recipe uses Atlantic cod fillets, which are less expensive than Black Cod. The same method can be used for cooking Black Cod (has a more luxurious and buttery texture — highly recommend for a special occasion if you can find it!). 
  • If you do not have low sodium soy sauce, do not season the fish with kosher salt before marinating.
Sodium: 1121mg | Calcium: 48mg | Vitamin C: 6mg | Vitamin A: 7367IU | Sugar: 6g | Fiber: 3g | Potassium: 727mg | Cholesterol: 54mg | Calories: 224kcal | Saturated Fat: 2g | Fat: 8g | Protein: 23g | Carbohydrates: 13g | Iron: 1mg
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Easy Baked Miso Glazed Cod {Gluten-Free & Dairy-Free ...

18-10-2021 · Be sure the miso glaze is coating all of the fish. Cover and place in the refrigerator for at least 30 minutes. Preheat the oven to 375º F. Line a baking dish with parchment paper and place the marinated cod on the paper. This will make …

18-10-2021

This sweet and tangy miso glazed cod makes an incredible family dinner. Cod is a delicious light white fish and it absorbs this miso marinade beautifully. You can bake it as I did, or cook it on the grill or in your air fryer!

Baked glazed cod in a baking dish.
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If you love seafood, this easy miso glazed cod recipe is going to become one of your staple recipes. It is delicious and full of flavor and even your picky eaters are going to love it!

I have tons of delicious gluten free seafood recipes on the blog. My easy Air Fryer Cod recipe is really popular as well.

Why you need to try this miso glazed cod recipe:

  1. All you need is four simple ingredients to make the glaze.
  2. It marinates quickly, making your cod full of Asian flavor.
  3. You can make it ahead.
  4. It can be baked, grilled, or cooked in the air fryer.

Ingredient notes:

miso glazed cod ingredients
  • Cod - It is my favorite white fish because it doesn't have a fishy taste! You can buy it fresh or frozen.
  • Miso paste - I tend to use golden miso more than brown miso, but both would work well flavor-wise in this recipe. You can find this at some grocery stores. If yours doesn't have miso paste, it can be ordered on Amazon.
  • Rice vinegar - Many ask if rice vinegar is gluten free. In general, most rice vinegars are gluten free but some brands include other grains so it is important to always read the labels. I like Marukan brand.
  • Maple syrup - Please use 100% pure maple syrup, it will make a difference in this recipe.
  • Sesame oil - This can be found at most grocery stores.

Recipe step by step directions:

miso glaze ingredients in a small glass bowl

Step 1: Add the miso glaze ingredients to a bowl.

Fun Miso Fact: Did you know there are varying colors of miso paste? The lighter colors tend to be a bit less salty. A good rule of thumb when purchasing miso paste is the darker the paste, the richer the flavor.

Step 2: Whisk the miso ingredients until they are fully blended. Reserve 2 tablespoons to brush over the cooked fish.

photos of steps 3 and 4 in making miso glazed cod

Step 3: Add the cod to the miso marinade and cover the dish. Place it in the refrigerator for at least 30 minutes. If you are making this ahead, put it into the refrigerator in the morning so you can cook it later in the evening.

Step 4: Place the miso marinated cod into a baking dish lined with parchment paper. This will make clean up so much easier!!

Step 5: Bake the cod at 375º F for 15-20 minutes depending on how thick your pieces of cod are. You will know it is ready when the fish feels firm under your finger and flakes easily. Brush with the 2 tablespoons of reserved glaze.

Tips and Recipe FAQ:

What does miso taste like?

Miso has a nutty salty flavor. The darker the miso, the richer the flavor is.

Can you grill the miso glazed cod?

Yes, you can easily grill this cod recipe. Place the marinated cod on foil and cook on the grill (with the lid closed) at 375º F for about 8 minutes

How can you make miso glazed cod in the air fryer?

I love making this marinated cod in the air fryer. Preheat your air fryer at 375º F. Spray the basket with oil and place the cod in the air fryer. Cook for 6-8 minutes depending on how thick the cod is.

How long will these marinated cod filets keep fresh?

This marinated cod should keep fresh up to 3 days in the refrigerator.

Can you freeze baked cod?

You can freeze this baked cod, but when you thaw it the texture will be different.

a piece of miso glazed cod on a wooden serving spoon

Storage:

Store this baked cod in an air-tight container in the refrigerator. To reheat it, you can microwave it for 45 seconds or in an oven on 325º F for 10 minutes.

Serve miso cod with:

Recipe

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ediblesanfrancisco.com

Instructions. 1. Marinate: Combine the mirin and sake in a small saucepan. Bring just to a boil and take off the heat. Add the miso and the sugar to the pan. Stir until the sugar dissolves. Let cool to room temperature. Layer the fillets in a bowl and slather with the marinade.

deliciousmagazine.co.uk

Steamed rice and griddled pak choi; Lime wedges; Method. Heat the oven to 200°C/180°C fan/ gas 6. Mix together the miso, mirin, soy sauce or tamari, sesame oil and ginger in a small bowl. Lay each piece of cod on a piece of foil large enough to enclose it, then …

flypeachpie.com

Miso is a type of fermented soy bean paste. It comes in a few different varieties and all varieties will work with this recipe. I prefer to use a red miso paste. I find my miso paste at an Asian foods market but some grocers carry it as well. It is in the refrigerator section.

misotasty.com

-4 cod loins Method: 1. In a small bowl, combine soy, miso and zest and mix until smooth 2. In a small sauce pan, heat sake and miring over high heat for 30 seconds to evaporate alcohol. Reduce heat and whisk in miso until smooth. 3. Increase heat again and add sugar, be careful it doesn’t burn. Leave to cool to room temperature. 4.

Easy Miso Cod Recipe - Bite Me More

Add brown sugar and turn the heat back to high, stirring continuously until sugar has dissolved. Remove from heat and cool to room temperature. Pat the cod fillets dry with paper towels. Place fish in a large resealable plastic bag and pour in the marinade. Refrigerate 12-24 hours, turning fish occasionally. Preheat oven to 450°F.

bite-me-more-easy-miso-cod-recipe.jpg

serves 6

Miso Marinade
  • 3/4 cup sake
  • 3/4 cup mirin
  • 1 cup white miso paste
  • 2 tbsp soy sauce
  • 1/2 cup packed brown sugar
  • 6 (6oz) cod fillets (can also use halibut or sea bass)
  1. For the marinade, combine sake and mirin in a medium sauce- pan over high heat. Boil for 30 seconds. Turn heat to low and add miso paste and soy sauce, stirring until the paste is completely dissolved. Add brown sugar and turn the heat back to high, stirring continuously until sugar has dissolved. Remove from heat and cool to room temperature.
  2. Pat the cod fillets dry with paper towels. Place fish in a large resealable plastic bag and pour in the marinade. Refrigerate 12-24 hours, turning fish occasionally.
  3. Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
  4. Remove fish from marinade, lightly wiping off any excess marinade clinging to the fillets. Place cod on prepared baking sheet and bake 6-7 minutes. Finish fish under the broiler, 2-3 minutes, to get a glaze on top.
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Fish and visitors smell in three days.
— Benjamin Franklin

Nobu's Miso-Marinated Black Cod: Family-Style Recipes ...

25-11-2021 · Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade. Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust.

25-11-2021

cooked miso-marinated black cod on bed of white rice with greens, ready to be served for fish dinner

Have you ever eaten a dish so good that it makes you actually stop mid-bite? The kind of dish that makes you close your eyes and exhale? Nobu restaurant’s miso black cod recipe — with its sweet broiled crust, complex with umami and salt giving way to buttery soft cod — was one of those dishes for me. This black cod recipe launched me on a grand endeavor to recreate the dish at home. And I did, in a family-style portion that takes minutes to cook.

miso black cod marinating on pan

Origin Story: Nobu Restaurant

Nobu restaurant first opened in 1994 in the TriBeCa neighborhood of New York City. Actor Robert DeNiro — also a successful restaurateur and businessman — lured chef Nobu Matsuhisa to the east coast from Los Angeles, where he had been working as an acclaimed sushi chef. Nobu quickly garnered excellent reviews and became one of the “it” restaurants of the profligate New York City ’90s scene.

From there, the pricey, scene-y restaurant expanded, and expanded, and expanded. Nobu restaurants can now be found on five continents, in dozens of cities worldwide, from Riyadh to Moscow to Milan.

One recipe common to all of them? The sweet miso-marinated black cod.

Nobu restaurant has definitely lost some of its trendy “it” status, but still turns out quality sushi and elegant Japanese dishes. And now you can make one of their best recipes family style, right at home.

You’ll also like: Salmon Burgers With Cucumber Tzatziki and Homemade Miso Soup

black cod on sheet pan broiled

Recipe notes: Nobu Restaurant’s Miso-Marinated Black Cod

  • It is imperative that you get the absolute freshest black cod available. Make the fishmonger go into the back and get you a fresh piece if necessary. Fresh fish is always imperative, of course, but especially with this recipes because the fish needs to marinate for 48 hours to achieve maximum flavor. That said, 24 hours will still give you an excellent result.
  • To chill, press the plastic wrap directly onto the marinading fish. This keeps the flavor freshest and most adhered to the fish.
  • Use white miso. It has the mildest flavor and is best here with the delicate balance of flavors. Miso lasts forever, and can also be used for homemade miso soup and other recipes.
  • The cooking method here is to bake, then broil. This dish must be broiled (and not baked) to get the nice black-brown crust on top, while baking ensures that it cooks through.
  • Black cod is a sustainable fish, and delicious with its clean, buttery flavor and texture. But if you cannot find black cod, you can substitute regular cod, or even salmon.

cooked miso-marinated black cod on bed of white rice with greens, ready to be served for fish dinner

Did you make this miso black cod recipe? What did you think?

cooked miso-marinated black cod on bed of white rice with greens, ready to be served for fish dinner
Print Recipe
Nobu restaurant's famous recipe, adapted into a fresh, family-style fish dinner. Sweet, umami, and easy to make.
  • 1/4 cup sake (a buttery white wine, such as chardonnay, can be substituted)
  • 1/4 cup mirin
  • 1/2 cup white miso paste
  • 1/3 cup sugar
  • 1 tablespoon rice vinegar
  • 20 to 24 ounces very fresh black cod
  • 2 scallions, sliced very thin on a diagonal, to serve (optional)
  • In a small sauce pot, bring the sake (or white wine) and mirin to a boil. Lower the heat, and add the white miso paste, sugar, and rice vinegar. Whisk to combine fully and until the sugar fully dissolves. Remove from heat and let cool to room temperature.
  • Pat the fish dry and place it on a rimmed baking sheet. Spoon the marinade over the fish and slather it all over.
  • Wrap the fish tightly in plastic wrap, pressing the wrap onto the surface of the marinading fish, and chill in the refrigerator, ideally for two days, and at least 24 hours.
  • Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade.
  • Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust. Make sure the fish is cooked through: It should flake easily, with bright white flesh, neither raw nor dry.
  • Garnish with scallions and serve hot, perhaps with white rice and sautéed bok choy, spinach, or other soft Asian greens.
blog.misfitsmarket.com

Add 2 cups of water, the mushrooms, miso paste, tamari, and sesame oil into the cooking liquid and whisk to combine. Season cod fillets lightly with salt and pepper. Bring the broth to a boil, reduce to a simmer, and gently place the cod fillets into the broth. Cover with a tight fitting lid and allow broth and fish to braise for 5-10 minutes ...

chezlerevefrancais.com

Run your fingers over the fish and pull out any bones with tweezers. Make a marinade for the fish by combining mirin, miso paste, soy sauce, brown sugar, rice vinegar and sherry. Pour it all over the cod and leave covered in the fridge for …

cooking.nytimes.com

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then ...

goodfood.com.au

1. Whisk the miso, soy, mirin, sugar and olive oil in a bowl until smooth. Slather the paste all over the fish, cover and refrigerate for 12 hours or overnight. 2. Heat an overhead grill until hot, and cover the grill tray with kitchen foil. Grill the fish for five minutes or until golden and caramelised; it should be a bit scorched on the ...

savoryspin.com

Add in the cod, with the miso-glazed side down, and let saute about 4-5 minutes so the miso glaze caramelizes and the cod is cooked. Brush the other side of the cod with the miso glaze and flip cod to cook on the other side as well. Let cook another 3-4 minutes or until cod flakes easily when prodded with a fork. Serve cod warm with spinach and ...

Baked Cod with Mouthwatering Miso Ginger Marinade » Travel ...

19-10-2020 · The miso ginger marinade is made in a few steps. First, mix together the miso paste and the dark soy sauce to make a paste. Be sure to incorporate the miso paste entirely. Second, slice the ginger thinly and cut those slices into pieces of ~1 cm. Put the cod in a resealable bag or a bowl with the ginger and pour in 2/3 of the marinade.

19-10-2020
Baked cod glazed with miso ginger marinade sitting on a bed of julienned scallions on a small plate

This baked cod is super flavorful because of the miso ginger marinade. Plus it’s super easy with only five ingredients. Try our miso cod for dinner tonight.

A piece of baked cod cooked in a miso ginger marinade on a small plate

Cod is an easy, almost lazy fish to cook. So that’s why we like it. Because truth be told, we’re not fish aficionados (afishianados?). Our preferred method of cooking fish is baking it because it’s easy and it doesn’t make our apartment smell fishy. Cod lends itself well to this preparation.

We also like cod because it’s healthy (have you read how much cod The Rock eats?).

But cod has pretty much no flavor. So to make this a delicious fish dish, we made it a little less healthy by marinating it in a miso ginger marinade. We succeeded. It’s rich and savory and altogether tasty.

It should be noted, this is NOT a take on the famous miso black cod recipe. That isn’t even cod. This is.

Ingredients

Top down view of one piece of baked cod fillet on a bed of julienned green onions; cod is topped with a miso ginger marinade glaze

This is a simple recipe with only five ingredients, but they each have an enormous amount of flavor (aside from the cod itself, of course).

Miso paste (we like the white variety for this recipe) does the most work in the marinade and glaze. It is very well supported by its friends dark soy sauce and rice wine vinegar.

Ginger, cut in relatively large pieces, adds a fresh zing and is especially delicious after being baked in the oven.

Julienned green onions serve as a bed for baking the cod and get a bit roasted along the way.

Recipe tips

Follow these easy tips to make perfect baked cod.

The miso ginger marinade is made in a few steps. First, mix together the miso paste and the dark soy sauce to make a paste. Be sure to incorporate the miso paste entirely. Second, slice the ginger thinly and cut those slices into pieces of ~1 cm. Put the cod in a resealable bag or a bowl with the ginger and pour in 2/3 of the marinade. Make sure the cod and the ginger are entirely covered by the marinade. Refrigerate for 1 1/2 hours.

  • Julienned green onions
  • Two cod fillets in a baking dish topped with brown glaze

Remove the cod from the fridge and add the rice wine vinegar, mixing or mushing (depending what marinating vessel you are using) to make sure everything is incorporated.

Prepare the green onions by julienning the firmer white and light green parts and chopping the green floppy parts. You want your julienned pieces to be 2-3 inches in length. Put them in a baking dish with a tiny bit of flavorless cooking oil, forming a bed for the cod.

Lay the cod fillet(s) on the onion bed. Push the ginger pieces to the bottom so they hang out with the onions. Glaze the top of the cod with the rest of the marinade.

And then you bake it and then you serve it and then you taste it and then you thank us for helping you make flavorful baked cod!

Serving suggestions

Side view of a plate of baked cod with miso ginger marinade and udon noodles topped with chopped green onions

We have eaten this baked cod with a variety of sides, but most err on the Asian side due to the miso ginger marinade.

It was tasty alongside our Yaki Udon with Miso Roasted Eggplant. And, as you can see, it all made for one gorgeous plate.

We also recently (as in, just tonight) ate it with roasted green beans and decadent miso mashed potatoes. They were pretty great, and we’ll be writing that recipe up soon.

Of course, it would also go beautifully with a simple bowl of rice.

Top down view of baked cod with miso ginger marinade alongside a pile of udon noodles with miso roasted eggplant
  • 1 Tbsp white miso paste
  • 1 Tbsp dark soy sauce
  • 2 tsp ginger, chopped into 1-cm pieces
  • 2 ~5 oz cod fillets, 1 1/2-2 inches thick
  • 1 tsp rice wine vinegar
  • 2 large green onions
  • 1/4 tsp flavorless cooking oil
  1. Mix the miso paste and soy sauce together. Take 2/3 of the paste and put it in a bowl or a resealable bag with the cod and the ginger. Marinate for 1 1/2 hours.
  2. Add the rice wine vinegar to the marinating cod and let sit for another 30 minutes.
  3. Preheat the oven to 375°F. 
  4. Cut the green onions in half where the floppier green part meets the firmer, lighter green and white part. Julienne the bottoms and finely slice the tops. Put the onion bottoms in a baking dish and toss with the oil and form them into a bed for the fish.
  5. Take the fish out of the fridge and lay it on top of the bed of green onions. Push the ginger pieces down to the bottom of the baking dish so they’re hanging out with the onions too. Spoon or brush the rest of the miso paste/soy sauce mixture on top of the fish.
  6. Bake for 13 minutes.
  7. Sprinkle with raw green onion tops when serving.

  • If you only have light soy sauce, use 2 tsp instead of 1 Tbsp.
  • If you want to cut the salt a tiny bit, skip the step where you brush the cod with the rest of the miso/soy sauce paste before baking. You can cut the recipe by 1/3 or save what’s left to use as a the base of a new sauce.
  • We haven’t tried this recipe with another type of fish yet, but we’re pretty sure it would go great with salmon.

Tag us @travelcookrepeat and use #travelcookrepeat

Miso Black Cod (Sablefish) - Ahead of Thyme

How to Make the Best Miso Black Cod (Sablefish) Marinate the fish. In a small mixing bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth. In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat.

Flaky, oily, and tender, miso black cod (or sablefish) is an indulgent meal that’s as healthy as it is delicious. It's packed with so much delicious Asian flavours like miso, soy sauce, and sesame. Serve it with a side of rice for a restaurant-quality meal at home. It's perfect for busy weeknights, or any night of the week when you are feeling fancy.

Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious. | aheadofthyme.com

Why You’ll Love Miso Black Cod Sablefish

  • A restaurant-quality meal without the effort. Miso black cod is the best meal to make if you want to impress guests without putting in the extra effort. Simply marinade the fish, bake, drizzle on the glaze, and garnish with sesame seeds. This is how we do fine dining around here on busy weeknights.
  • Delicious and healthy. Known for its high density of omega-3 fatty acids, black cod delivers the perfect flaky, buttery cut of meat that boasts a unique flavor all to its own. It is also high in other nutrients and vitamins, including vitamin D and B12. Whether you’re looking at it on paper or tasting it in your mouth, black cod is better than salmon.
  • Packed with classic Asian flavours. The flavourful miso marinade and soy-sesame glaze compliments the natural flavors of the sablefish so well. Pair it with a bowl or steamed rice to soak it up all and you have a complete meal that is filling and delicious. If you love this, you will also love our Miso Salmon.
Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious. | aheadofthyme.com

To make this delicious miso black cod (sablefish), you will need the following ingredients:

  • black cod fillets - you will need about 1.5 pounds of black cod cut into fillets. I made 5 fillets.
  • miso paste
  • soy sauce
  • rice wine vinegar (mirin) - you can substitute this with balsamic vinegar.
  • olive oil - or use any vegetable oil that you have on hand.
  • ground black pepper
  • soy-sesame glaze - a simple sauce made with soy sauce and sesame oil.
  • sesame seeds - optional, for garnish.
  • steamed rice - for serving.

You will also need mixing bowls and a large half sheet baking pan.

Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious. | aheadofthyme.com

How to Make the Best Miso Black Cod (Sablefish)

  1. Marinate the fish. In a small mixing bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth. In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat. Place bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
  2. Bake. Remove the black cod fillets out of the bag and place them on a large half sheet baking pan lined with parchment paper. Bake in the preheated 375 F oven for 18-20 minutes until nicely browned. Let it rest at room temperature for 5 minutes. When the cod is cooked, the flesh will flake easily when inserting a fork.
  3. Serve. In another small mixing bowl, mix together soy sauce and sesame oil and drizzle over the cod fillets. Garnish with sesame seeds and cilantro, and serve with steamed rice, fried rice or noodles.
Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious. | aheadofthyme.com

Storing and Reheating Instructions

  • How to store: Store miso black cod or sablefish in an airtight container in the refrigerator for up to 3-4 days. If serving with rice, store the rice separately.
  • How to reheat: Place leftover fish on a lightly greased baking sheet or casserole dish. Add a splash of water and cover the fish with foil. Reheat in a preheated oven at 275F for 10-15 minutes or until the fish’s internal temperature reaches 130F. You can also reheat in the air fryer at 300 F for about 5 minutes, until warmed through.
  • How to reheat rice: Place the desired amount of rice in a microwave-safe bowl. Cover the rice entirely with a damp paper towel, ensuring there are no gaps for air to escape. Microwave rice in 15-20 increments until steam rises from the paper towel. Wait 1-2 minutes to allow the rice to finish steaming and cool down.
Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious. | aheadofthyme.com

More Seafood Recipes

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Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious.

  1. Preheat oven to 375F.
  2. In a small bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth.
  3. In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat. Place bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
  4. Remove the black cod fillets out of the bag and place them on a large half sheet baking pan lined with parchment paper.
  5. Bake in the preheated oven for 18-20 minutes until nicely browned. Let it rest at room temperature for 5 minutes. When the cod is cooked, the flesh will flake easily when inserting a fork.
  6. In a small bowl, mix together soy sauce and sesame oil and drizzle over the cod fillets. Garnish with sesame seeds and cilantro, and serve with steamed rice.

How to store: Store miso black cod or sablefish in an airtight container in the refrigerator for up to 3-4 days. If serving with rice, store the rice separately.

How to reheat: Place leftover fish on a lightly greased baking sheet or casserole dish. Add a splash of water and cover the fish with foil. Reheat in a preheated oven at 275F for 10-15 minutes or until the fish’s internal temperature reaches 130F. You can also reheat in the air fryer at 300 F for about 5 minutes, until warmed through.

How to reheat rice: Place the desired amount of rice in a microwave-safe bowl. Cover the rice entirely with a damp paper towel, ensuring there are no gaps for air to escape. Microwave rice in 15-20 increments until steam rises from the paper towel. Wait 1-2 minutes to allow the rice to finish steaming and cool down.

  • Prep Time: 5 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Bake
  • Cuisine: Asian

Keywords: miso black cod (sablefish), miso cod, miso sablefish, miso fish, how to make black cod, black cod with miso marinade

Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious. | aheadofthyme.com
costcuisine.com

It’s very lightly soy flavored, it’s not overly salty and has the slightest hint of sweetness. The fish itself is light, flaky and moist. This miso glazed cod is extremely versatile! It can be used in a salad or as a main protein with a side of rice or potatoes and vegetables. It’s great for either lunch or dinner.

hikarimiso.com

The salt in miso pulls the water from the fish and condenses the flavor in this delicious marinade. Use it on white fish such as sea bream or cod. Salmon will work as well. Mix the ingredients for the marinade. Cover each fish fillet in the marinade …

simplycook.com

Mix the SHIRO MISO PASTE with the SOY & HONEY SAUCE in a small bowl. Put the grill onto medium-high and put the cod fillets onto a lined baking tray, skin side down. Spread 1 tsp of the Miso mixture onto each fillet to create a thin coating. Grill the cod for 8 mins, or until the marinade begins to bubble and turn golden and the fish is just ...

Easy Japanese Miso Black Cod Gindara

20-05-2020 · Directions. 1) Gather all the ingredients. 2) Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag. 3) In a small mixing bowl, combine Awase Miso and Japanese Sake. Mix well, pour marinade into ziplock bag and seal.

20-05-2020

This savory and buttery Japanese style Miso Black Cod Gindara is hands down the best marinated fish recipe on the planet!  There is nothing that compares to the unique flavors that come out of this delightful and simple dish.

Miso Black Cod Gindara Chilean Seabass

Long before well known restaurants such as Nobu started serving their famous miso Gindara, my grandma was making it in her kitchen and serving it to her family!

It was an easy dish to whip up consisting of only a few ingredients and therefore made often.  Naturally, the recipe was passed down to my mother and then to me which by the way, my kids gobble!

So, I’m here today to share this family recipe with you!  And, it just so happens that it’s low-carb/keto as well!

Miso Black Cod Gindara Chilean Seabass LowCarbingAsian Pic 2

We start by mixing Awase Miso (AKA brown miso) and sake together to form a thick paste.  Then we combine that with the fish in a ziplock bag making sure all parts of the fish are fully covered.

Just make sure you’re using Awase Miso and not white or red miso, as those will result in a paste too salty or too heavy in miso flavors.

Then we let it marinate in the refrigerator for 24-36 hours and simply bake for 8 minutes in the oven!

Accompany the fish with a side of veggies or topped over cauliflower rice to make this a complete low-carb/keto meal!  Simple and easy!

Other than Gindara, Chilean sea bass works great for this dish!  We actually make this more with Chilean sea bass as it’s more readily distributed here in the States.

Miso Black Cod Gindara Chilean Seabass LowCarbingAsian Pic 1

The one thing to note about this marination is that it takes 24-36 hours (don’t go over 36 hours), so we recommend making a batch and after the fridge marination, throw it in the freezer and it’d hold for 2-3 months.

Now, let’s get started!

Prepping Time 5M

Marination Time 24H

Cooking Time 8M

Total Time 24H8M

Net Carb/Piece ~2g

Servings 2 pieces

  • 2 4oz Black Cod/Chilean Seabass Fillet
  • 3 tbsp Awase Miso (AKA Brown Miso)
  • 1 tbsp Japanese Sake
  • 1/2 Stalk of Green Onion

1) Gather all the ingredients.

Miso Black Cod GindaraChilean Seabass Recipe (1)

2) Pat dry black cod/Chilean seabass fillet with a paper towel.  If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.

Miso Black Cod GindaraChilean Seabass Recipe (10)

3) In a small mixing bowl, combine Awase Miso and Japanese Sake.  Mix well, pour marinade into ziplock bag and seal.  You will need to marinate between 24 – 36 hours in a fridge and ideally flipping ziplock bag half way through.   Note – if you’re planning to meal prep, freeze the ziplocks after the 24 – 36 hours marination period.

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Miso Black Cod GindaraChilean Seabass Recipe (11)

4) After marination, wash off excess marinade and pat black cod/Chilean seabass fillet with a paper towel.

Miso Black Cod GindaraChilean Seabass Recipe (7)

5) Place black cod/Chilean seabass fillet on a silicone baking mat or oiled sheet of aluminum foil.  Transfer black cod/Chilean seabass fillet into the oven and cook at 425F for 8-10 minutes (until meat easily flakes off).

Miso Black Cod GindaraChilean Seabass Recipe (12)

6) Finely slice green onions and set aside.

Miso Black Cod GindaraChilean Seabass Recipe

7) Once black cod/Chilean seabass is done, top with green onions and serve on optional bed of cauliflower rice.

Miso Black Cod GindaraChilean Seabass Recipe (9)

Hope you enjoy your low-carb/keto Miso Black Cod Gindara!

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Miso Black Cod Gindara Chilean Seabass

Japanese Miso Black Cod Gindara served over a bed of cauliflower rice

Miso Black Cod Gindara Chilean Seabass LowCarbingAsian Cover 2
  • 2 4 oz Fillet Black Cod/Chilean Seabass
  • 3 tbsp Miso Awase AKA Brown Miso
  • 1 tbsp Japanese Sake
  • 1/2 Stalk Green Onion
  • Gather all the ingredients.
  • Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.
  • In a small mixing bowl, combine Awase Miso and Japanese Sake. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 - 36 hours in a fridge and ideally flipping ziplock bag half way through. Note - if you're planning to meal prep, freeze the ziplocks after the 24 - 36 hours marination period.
  • After marination, wash off excess marinade and pat black cod/Chilean seabass fillet with a paper towel.
  • Place black cod/Chilean seabass fillet on a silicone baking mat or oiled sheet of aluminum foil. Transfer black cod/Chilean seabass fillet into the oven and cook at 425F for 8-10 minutes (until meat easily flakes off).
  • Finely slice green onions and set aside.
  • Once black cod/Chilean seabass is done, top with green onions and serve on optional bed of cauliflower rice.
Calories: 136kcal | Carbohydrates: 5g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 998mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
*Values Based Per Serving
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