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Miso-marinated black cod
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Miso-Marinated Black Cod

Miso-marinated black cod is a classic Japanese dish with a rich, buttery texture and deep umami flavor. The fish is gently cured, marinated in a sweet and savory miso sauce, then baked until tender and flaky. It’s an elegant yet easy recipe that feels restaurant-quality at home.
Prep Time30 minutes
Cook Time15 minutes
Servings: 4 people
Author: Grace

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!