Nobu Black Cod Recipe

Step 1

Start by preparing your fish. If previously frozen, be sure to thaw your black cod filets in the refrigerator the night before. If desired, you can brush your filets with some of the sake. This can help to remove some of the “fishiness” from the cod. Then, pat the filets dry with a paper towel. There is no need to season the filets directly, as the marinade has a lot of salty flavor and seasoning already.

Step 2

In a small saucepan, start by boiling the sake for 30 seconds, this helps to remove the alcohol. Next, add in the mirin and stir in your miso paste. Finally, add your sugar and stir to combine.

Step 3

Let the saucepan simmer for about 5 minutes so the marinate can reduce and thicken slightly. This will help to marry the flavors together.

Step 4

Remove the marinade from heat and let it cool for 10 minutes to bring it close to room temperature.

Step 5

Add the black cod to a shallow dish or bowl. We used a large baking dish. Completely cover the fish in the miso marinade, then cover with plastic wrap or use an airtight container with a tight lid.

Step 6

Let the fish marinade for at least 24 hours, but preferably 2-3 days.

Step 7

When it’s time to cook, preheat your oven to 325 degrees F.

Step 8

Place a sheet of parchment paper on a baking sheet. Remove the black cod filets from the marinade, removing any excess marinade, and place them on the parchment paper, skin side down.

Step 9

Place the baking sheet on the middle rack and bake for 8 minutes.

Step 10

Then change your oven to broil and broil for 4-5 minutes. Watch this part of the cooking process carefully as ovens vary. You want a nice, slightly torched sear on the top of the fish, but you do not want to burn your black cod.

Step 11

Finish by garnishing with sesame seeds. We also like to toss some microgreens in sesame oil and place it on the top of the filet for an elevated presentation.