Miso-marinated black cod is one of my all-time favorite Japanese dishes. Also known as sablefish, black cod has an incredibly buttery texture that pairs perfectly with the sweet and savory miso marinade. I was happy to find it at my local Whole Foods, making this restaurant-style dish surprisingly easy to recreate at home. Once you try it, you’ll understand why I always crave this rich, umami-packed flavor.
Ingredients
Serving Size: 4 servings
- Black cod (sablefish): 1 lb
- Miso (regular, not dashi-flavored): 4 Tbsp
- Sake: 2 Tbsp
- Mirin: 1 Tbsp
- Cane sugar: 1 ½ Tbsp
Preparation (for black cod)
- Salt: 2 tablespoon (1 tablespoon per side of fillet to cure the black cod before marinating)
- Oil spray: As needed (for baking)
Instructions
1. Prepare and salt the black cod
Place the black cod on a cutting board. Using a fish scaler or the back of a knife, remove the scales by gently scraping from tail to head, against the direction of the scales. Repeat until the skin feels smooth. Rinse or wipe off any loose scales.
Sprinkle salt evenly over both sides of the fish (about 1 tablespoon per side) and set aside for 10 minutes.
2. Make the miso marinade
While the fish is resting, combine the miso, sake, mirin, and cane sugar in a small bowl. Mix well until smooth and fully blended.
3. Rinse and dry the fish
After 10 minutes, you’ll notice moisture on the surface of the fish. This means the salt has drawn out excess water and any fishy odor. Rinse the black cod thoroughly under running water, then gently pat dry with paper towels. Make sure the surface of fish is clean with no water dripping.
4. Marinate the black cod
Cut the black cod into about 1½-inch-thick pieces. Place the fish in a zip-top bag or airtight container and add the miso marinade. Spread the marinade evenly so all pieces are well coated.
Marinate for at least overnight, preferably up to 2 nights. If you don’t plan to cook it after 2 nights, you can freeze it in the marinade.
5. Prepare for baking
Preheat the oven to 400°F (200°C). Cover a baking pan with aluminum foil, then lightly spray or brush oil over the foil to prevent sticking.
Before baking, gently wipe off any excess miso from the fish using your fingers or a lightly damp paper towel. This helps prevent the surface from burning.
6. Bake the fish
Place the marinated black cod on the prepared baking sheet skin-side up. Bake for 12–15 minutes, or until the internal temperature reaches 145°F (65°C) and the fish is tender and flaky.
7. Serve
Remove from the oven and serve immediately. Enjoy the rich, buttery texture and savory-sweet miso flavor.
Recipe Tips
- Don’t skip the salting step: Lightly curing the black cod with salt helps draw out excess moisture and any fishy smell, resulting in a cleaner, richer flavor and better
- Wipe off excess miso before baking: Miso burns easily in high heat. Removing excess marinade ensures the fish caramelizes beautifully without becoming bitter.
FAQ
Black cod, also known as sablefish, is different from regular cod. It’s much richer, fattier, and has a buttery texture that works especially well with miso marinades.
Yes. Chilean sea bass or salmon can be used as substitutes, though the texture and richness will be slightly different. If you’re looking for a salmon version, check out my Miso Salmon recipe, which uses a similar flavor profile with easy-to-find ingredients.
Miso-Marinated Black Cod
Ingredients
- 1 lb Black cod (sablefish)
- 4 tablespoon Miso (regular, not dashi-flavored)
- 2 tablespoon Sake
- 1 tablespoon Mirin
- 1 ½ tablespoon Cane sugar
Preparation (for black cod)
- 2 tablespoon Salt (1 tablespoon per side of fillet to cure the black cod before marinating)
- Oil spray As needed
Instructions
- Prepare and salt the black codPlace the black cod on a cutting board. Using a fish scaler or the back of a knife, remove the scales by gently scraping from tail to head, against the direction of the scales. Repeat until the skin feels smooth. Rinse or wipe off any loose scales.Sprinkle salt evenly over both sides of the fish (about 1 tablespoon per side) and set aside for 10 minutes.
- Make the miso marinadeWhile the fish is resting, combine the miso, sake, mirin, and cane sugar in a small bowl. Mix well until smooth and fully blended.
- After 10 minutes, you’ll notice moisture on the surface of the fish. This means the salt has drawn out excess water and any fishy odor. Rinse the black cod thoroughly under running water, then gently pat dry with paper towels. Make sure the surface of fish is clean with no water dripping.
- Marinate the black codCut the black cod into about 1½-inch-thick pieces. Place the fish in a zip-top bag or airtight container and add the miso marinade. Spread the marinade evenly so all pieces are well coated.Marinate for at least overnight, preferably up to 2 nights. If you don’t plan to cook it after 2 nights, you can freeze it in the marinade.
- Prepare for bakingPreheat the oven to 400°F (200°C). Cover a baking pan with aluminum foil, then lightly spray or brush oil over the foil to prevent sticking.Before baking, gently wipe off any excess miso from the fish using your fingers or a lightly damp paper towel. This helps prevent the surface from burning.
- Bake the fishPlace the marinated black cod on the prepared baking sheet skin-side up. Bake for 12–15 minutes, or until the internal temperature reaches 145°F (65°C) and the fish is tender and flaky.
- Remove from the oven and serve immediately. Enjoy the rich, buttery texture and savory-sweet miso flavor!
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