Easy Broiled Miso-Marinated Black Cod

Why You’ll Love It

I remember the first time I tried a miso-marinated fish that actually flaked apart perfectly and tasted like a tiny restaurant at home. This Easy Broiled Miso-Marinated Black Cod is forgiving, quick to finish under the broiler, and gives you that glossy, caramelized top without complicated technique. It is a great recipe to try on a weeknight when you want something that feels special but does not demand a lot of finesse. If you are new to cooking rich, flaky fish, this is a gentle, confidence-building place to start.

Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes

Ingredients

• 4 (6-ounce) black cod fillets skin on, patted dry
• 1/4 cup white miso paste (shiro miso)
• 3 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons granulated sugar
• 1 teaspoon soy sauce (optional, for deeper umami)
• 1 teaspoon sesame oil (optional)
• 1 lemon cut into wedges for serving
• 2 scallions thinly sliced for garnish
• 2 cups cooked short grain white rice for serving (optional)

Instructions

1. Make the marinade. In a small bowl whisk together the miso paste, mirin, sake, sugar, soy sauce if using, and sesame oil until smooth and slightly glossy.
2. Marinate the fish. Place the cod fillets in a shallow dish or zip top bag and spread the marinade evenly over the flesh and skin. Cover and refrigerate for at least 30 minutes and up to 24 hours for deeper flavor.
3. Preheat the broiler. Position the oven rack about 6 inches from the broiler element and preheat the broiler on high. Line a baking sheet with foil and lightly oil it or use a broiler-safe rack set over the sheet.
4. Wipe excess marinade. Just before cooking, gently scrape off excess marinade from the fillets with a spatula or the back of a spoon so the surface can char without burning. Leaving a thin coating is fine.
5. Broil the fillets. Place the fillets skin side down and broil for 6 to 8 minutes until the tops are bubbling and caramelized and the fish flakes easily with a fork. Watch closely in the last minutes to avoid burning.
6. Rest and serve. Let the fish rest for 1 to 2 minutes, then transfer to plates with a scoop of rice if using, scatter sliced scallions over the fish and serve with lemon wedges.

Tips & Tricks

• Do not overmarinate for more than 24 hours. The miso will start to firm the fish if left too long.
• Gently remove excess marinade before broiling so sugars caramelize rather than burn.
• Keep a close eye under the broiler. The difference between nicely charred and burnt can be a minute or two.
• Use a foil lined pan for easier cleanup and a rack if you want air around the fillets for even cooking.
• Let the cooked fish rest briefly to let juices settle so it flakes nicely.

Serving Ideas

• Serve on a bed of steamed short grain rice with scallions and lemon for a simple weeknight meal.
• Plate alongside quick sautéed spinach or bok choy for a light dinner.
• Include in a bento box with pickled vegetables and tamagoyaki for a lunch option.
• Add to a composed plate with roasted sweet potatoes and a green salad for a cozy weekend dinner.

Frequently Asked Questions

Conclusion

Cooking this Easy Broiled Miso-Marinated Black Cod is a reassuring way to build confidence with fish. The steps are simple, the payoff is rich and restaurant style, and small choices like a short marinate or a gentle wipe before broiling make a big difference. Try it once as written, then adjust the sweetness or miso type to match your taste. You will likely find this becoming a go to when you want an elegant but manageable dinner.