I remember a Tuesday evening when the week felt long and the fridge had only a few dependable staples, and a simple miso glaze lifted everything into something that felt like a small celebration, that memory is why I turn to this Miso Black Cod Recipe on busy nights when I want restaurant flavor without fuss.
Why You’ll Love It
This recipe is perfect for weeknights and quiet dinners. The marinade does the heavy lifting so the oven only needs minutes to finish the fish. It suits people who like savory sweet balance and those who want a low-effort dish that still feels special. Make it for a simple family meal or a relaxed dinner with friends.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 4 black cod fillets about 6 ounces each, skin on
- 1/3 cup white miso paste
- 3 tablespoons mirin
- 3 tablespoons sake or dry white wine
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil or neutral oil
- 2 cups cooked Japanese short grain rice (approx 1 cup uncooked)
- 8 ounces baby bok choy halved lengthwise
- 1 lemon cut into 4 wedges
- 1 teaspoon toasted sesame seeds
- Optional pickled ginger to serve
Instructions
- Whisk miso, mirin, sake, sugar, and soy sauce until smooth in a small bowl.
- Pat fish dry and spread the marinade over the top of each fillet, press gently.
- Cover and refrigerate at least 12 hours and up to 48 hours for best flavor.
- Remove fish from fridge 20 minutes before cooking and wipe off excess marinade with a paper towel.
- Preheat oven broiler to high and position rack about 6 inches from the heat. Brush a baking sheet with oil.
- Place fillets skin side down on the sheet and broil 6 to 10 minutes until the glaze is caramelized and the fish flakes easily, watching closely to avoid burning.
- While fish broils, heat oil in a pan over medium heat and sauté bok choy 3 to 4 minutes until bright and tender, season with a pinch of salt.
- Plate a fillet with a mound of steamed rice and bok choy, sprinkle sesame seeds, add a lemon wedge and serve immediately.
Tips & Tricks
- Marinate longer for deeper flavor but never less than 12 hours for best results.
- Wipe excess marinade before broiling to prevent burning.
- Keep the broiler near and monitor the fish; glaze can go from perfect to burnt quickly.
- Let fish rest 2 minutes after cooking so juices redistribute.
- Use room temperature fish for more even cooking.
- For a crisper skin, pat the skin dry and sear briefly skin side down before broiling.
Serving Ideas
- Simple weeknight plate with rice and bok choy.
- On a bed of sesame soba for an easy dinner swap.
- Light lunch with mixed greens and a citrus vinaigrette.
- Weekend dinner for guests served with steamed vegetables and sake.
- Bento style lunch in a box with rice and pickles.
Frequently Asked Questions
Can I use other fish for this recipe
Yes, halibut and regular cod work well as substitutes though they have a firmer, leaner texture and may need slightly less marinating time.
Do I have to marinate overnight
You can marinate for 12 hours as a minimum, overnight up to 48 hours gives better depth of flavor.
How do I prevent the glaze from burning under the broiler
Wipe off excess marinade before broiling and keep the oven door monitored, broil close to the heat for short intervals and watch constantly.
Is mirin necessary
Mirin adds sweetness and balance but you can substitute a mix of rice vinegar and a little sugar if needed.
Miso Black Cod Recipe
This recipe is perfect for weeknights and quiet dinners. The marinade does the heavy lifting so the oven only needs minutes to finish the fish. It suits people who like savory sweet balance and those who want a low-effort dish that still feels special. Make it for a simple family meal or a relaxed dinner with friends.
Ingredients
- 4 black cod fillets about 6 ounces each, skin on
- 1/3 cup white miso paste
- 3 tablespoons mirin
- 3 tablespoons sake or dry white wine
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil or neutral oil
- 2 cups cooked Japanese short grain rice (approx 1 cup uncooked)
- 8 ounces baby bok choy halved lengthwise
- 1 lemon cut into 4 wedges
- 1 teaspoon toasted sesame seeds
- Optional pickled ginger to serve
Instructions
- Whisk miso, mirin, sake, sugar, and soy sauce until smooth in a small bowl.
- Pat fish dry and spread the marinade over the top of each fillet, press gently.
- Cover and refrigerate at least 12 hours and up to 48 hours for best flavor.
- Remove fish from fridge 20 minutes before cooking and wipe off excess marinade with a paper towel.
- Preheat oven broiler to high and position rack about 6 inches from the heat. Brush a baking sheet with oil.
- Place fillets skin side down on the sheet and broil 6 to 10 minutes until the glaze is caramelized and the fish flakes easily, watching closely to avoid burning.
- While fish broils, heat oil in a pan over medium heat and sauté bok choy 3 to 4 minutes until bright and tender, season with a pinch of salt.
- Plate a fillet with a mound of steamed rice and bok choy, sprinkle sesame seeds, add a lemon wedge and serve immediately.
Conclusion
This Miso Black Cod Recipe is a reliable weeknight solution that feels elevated with little effort. The make ahead marinade gives you flexibility and the broiler finishes the fish quickly so dinner comes together fast. Trust the simple steps, keep an eye on the glaze under the heat, and use the variations to match what you have in the pantry, this is a recipe that rewards small investments of time with big flavor.
