Black Cod Recipe

I still remember the first time I coaxed a perfectly flaky piece of fish out of the oven for a quiet weeknight supper, the kitchen smelling faintly of sweet miso and warm citrus, and that soft, buttery bite is why I keep this Black Cod Recipe in my regular rotation for simple dinners when I want something that feels special without fuss.

Why You’ll Love It

This recipe is friendly for cooks of any level because the marinade does the hard work, turning a simple fillet into something silky and savory, and it fits those evenings when you want a restaurant feel at home, a weeknight treat for two or an easy dinner for guests.

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 4 black cod fillets about 6 ounces each, skin on if available
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons sake or dry white wine
• 2 tablespoons granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon neutral oil or toasted sesame oil
• 1 lemon cut into wedges for serving
• 2 scallions thinly sliced for garnish

Instructions

1. Pat the fillets dry with paper towels and set them skin side down on a plate so the marinade clings evenly.
2. In a small bowl whisk together the white miso paste mirin sake sugar soy sauce and oil until smooth, taste and adjust sweetness if needed.
3. Spoon half the marinade into a shallow container and coat each fillet generously with the mixture, cover and refrigerate for at least 30 minutes and up to 24 hours for deeper flavor.
4. Preheat the oven to 400 F and line a baking sheet with parchment paper or foil for easy cleanup, allow the fish to come close to room temperature while the oven heats.
5. Place the marinated fillets on the prepared baking sheet skin side down and wipe off excess marinade from the bottom edges so it does not burn.
6. Roast for 10 to 12 minutes depending on thickness until the flesh flakes easily and the top is glossy and slightly caramelized, if you want more color finish under the broiler for 1 to 2 minutes watching closely.
7. Let the fillets rest for 2 minutes then transfer to plates with steamed rice garnish with scallions and serve with lemon wedges and the reserved warm marinade spooned lightly on or served on the side.

Tips & Tricks

• If you can get black cod or sablefish choose fillets of similar thickness so they cook evenly.
• Dry the skin well and score it lightly to prevent curling during cooking.
• Wipe excess marinade from areas that will contact the baking sheet to avoid burning and bitter spots.
• Let the fish rest a couple of minutes after cooking so the juices redistribute and the texture firms up.
• Use the reserved marinade warmed briefly as a finishing sauce but do not reuse raw marinade without cooking it first.
• Keep an eye on the broiler, a few seconds make a big difference when caramelizing the glaze.

Serving Ideas

• Weeknight family dinner plated with steamed rice and quick pickled cucumbers.
• Simple date night served with a side of sautéed bok choy and a glass of chilled white wine.
• Casual lunch over a bowl of warm rice and a soft boiled egg for a donburi style meal.
• Holiday or special occasion starter served with small individual rice portions and delicate garnishes.
• Bento box component paired with roasted vegetables and tamagoyaki for balanced meal prep.

Frequently Asked Questions

Conclusion

This black cod recipe is approachable and rewarding, giving you a silky tender fillet with a balanced sweet savory glaze that feels like a small celebration even on ordinary nights, trust the simple steps marinate ahead when you can and cook gently, and feel free to tweak sweetness citrus or salt to match your taste as you build confidence with each try.