I still remember the first time I had miso black cod—it was at a tiny Japanese restaurant, and I was convinced there was no way I could ever make something like that at home. The fish was silky, slightly caramelized at the edges, and every bite melted away with that sweet-savory glaze. Years later, I gave it a try in my own kitchen, and to my surprise, it wasn’t complicated at all.
This recipe takes its cue from the famous version served at Nobu restaurants, and while it does require a little advance planning (the marinade works best over a few days), the actual cooking part is quick and fuss-free. What you end up with is a dish that feels fancy enough for a dinner party but practical enough for a weeknight treat.
Why This Recipe Always Delivers
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Sweet-savory balance – The miso, mirin, and sugar work together to coat the cod in a glaze that’s rich but never heavy.
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Silky texture – Black cod (also called sablefish) is naturally buttery, and the marinade makes it even more tender.
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Looks harder than it is – People think you’ve been cooking all day, but really, the broiler does most of the work.
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Restaurant feel at home – Serve this with rice and a simple side of greens, and it feels like a meal straight off an omakase menu.
For me, it’s the kind of recipe I reach for when I want to spoil guests or just treat myself without a lot of fuss.
My Tips for Success
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Marinate ahead: Three days is ideal, but even 24 hours makes a big difference. I usually prep the marinade on a Sunday so the fish is ready to cook during the week.
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Use foil when broiling: It keeps the cleanup simple and prevents the marinade from sticking to the pan.
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Don’t overcook: This fish cooks quickly. Keep a close eye once it starts browning—the line between perfectly caramelized and overdone is thin.
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Keep it simple on the side: The fish is the star. I usually just serve it with steamed rice and sautéed bok choy or spinach.
Make Ahead Notes
The marinade can be made and stored in the fridge for up to a week, so you can get a head start whenever you like. The fish itself should marinate for 2–3 days for the deepest flavor. Once cooked, leftovers can be gently reheated, though I usually enjoy them cold, flaked over a rice bowl or salad.
Serving Suggestions
This dish shines when paired with light, simple sides. A few of my go-tos:
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Steamed jasmine or short-grain rice
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Sautéed bok choy, spinach, or snow peas
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A small cucumber salad with sesame oil and rice vinegar
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Miso soup for a complete Japanese-inspired meal
If I’m hosting, I sometimes serve it with a splash of sake or a crisp white wine—it feels indulgent without being over the top.
Storing Leftovers
Cooked black cod keeps in the fridge for up to 2 days. Since the fish is delicate, I recommend reheating it gently in the oven at a low temperature or enjoying it cold. It’s fantastic flaked into rice bowls or even stirred into soba noodles.
FAQs
Do I really need to marinate the fish for 3 days?
Three days is best, but even overnight works if you’re pressed for time. The longer it sits, the more flavor the miso imparts.
Can I use a different fish?
Yes. While black cod is the classic choice, salmon or sea bass also work well with this marinade.
What kind of miso should I use?
White miso (shiro miso) is the most common for this dish. It’s mild, slightly sweet, and balances perfectly with the sugar and mirin.
Can I freeze the marinated fish?
Absolutely. Marinate the fish, then freeze it in a sealed bag or container. Thaw overnight in the fridge and cook as directed.
Is broiling better than pan-searing?
I prefer broiling because it caramelizes evenly without needing to flip the fish. But pan-searing plus a short bake works too if you don’t want to use the broiler.
Nobu’s Miso-Marinated Black Cod
Rich, buttery black cod meets the savory sweetness of a classic miso marinade in this elegant yet simple dish.
Ingredients
- 4 black cod (sablefish) fillets, 4–6 oz each, preferably center cut
- ¼ cup sake
- ¼ cup mirin
- ¼ cup white miso paste
- 3 tablespoons sugar
- Kosher salt, to taste
- Cooking spray or 2 tablespoons vegetable/canola oil
Instructions
- Begin by making the marinade two to three days in advance. In a small saucepan, bring the sake and mirin to a boil and let them bubble for about 20 seconds to cook off the alcohol. Lower the heat and whisk in the miso paste and sugar until smooth. Remove from heat and cool to room temperature.
- Pat the cod fillets dry, then place them in a shallow dish or zip-top bag in a single layer. Coat the fish with the cooled miso mixture, making sure each piece is well covered. Seal or cover and refrigerate for 2 to 3 days to allow the flavors to develop.
- When ready to cook, preheat your oven. Gently remove excess marinade from the fish with your hands, leaving a thin coating. Lightly season with salt.
- Option 1 – Broil: Place a rack 6–8 inches below the broiler. Line a baking sheet with foil, coat lightly with cooking spray, and arrange the fillets skin-side down. Broil until the tops are golden and caramelized, about 8–12 minutes, rotating the pan if needed.
- Option 2 – Pan-Sear + Bake: Preheat the oven to 400°F. Heat oil in an oven-safe skillet over medium-high until just smoking. Place the fillets skin-side up and sear until the bottom is browned, 2–3 minutes. Flip carefully, cook the other side another 2–3 minutes, then transfer the pan to the oven. Bake until the fish flakes easily, 5–10 minutes more.
- Once cooked, use a thin spatula to transfer the fillets to plates. Remove any pin bones before serving. This dish pairs beautifully with steamed rice and sautéed greens.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 161Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 722mgCarbohydrates 22gFiber 1gSugar 17gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This miso-marinated black cod is proof that restaurant-level dishes don’t have to be complicated. With just a handful of ingredients and a bit of patience for marinating, you can create a silky, caramelized fish that feels every bit as special as dining out.
For me, it’s become one of those recipes I lean on when I want something elegant but easy—the kind of dish that makes dinner feel like an occasion, even if it’s just a regular Tuesday night at home.
