black cod

Sweet and savory glazed black cod prepared with only a few minutes of work and cooked under the broiler or in a toaster oven.

Easy Broiled Miso-Marinated Black Cod Recipe

red or white miso paste

sake

mirin

soy sauce

vegetable oil

sugar

Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.

Miso Cod (Black Cod with Miso)

sablefish

salt

Tbsp sake ((For cleaning and removing unwanted odor of the fish.))

Tbsp saikyo miso (kyoto-style white miso)

Tbsp sake

Tbsp white miso

sugar sugar

Gather all the ingredients. As you will be marinating this fish for a few days, select the freshest fish possible.

Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.&nbsp;&nbsp;

In a bowl, add saikyo miso, mirin, and sake (and sugar, if you are using regular white miso).

Mix all together and pour the marinade into a flat bottom airtight container.

Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.

Place the fish in the container and coat both sides of the fish with the marinade.

Slather the fillets with the marinade. Cover the lid and keep in the refrigerator for up to 2-3 days. If you prefer less salty (and don&#039;t eat this dish with rice, for example), you can cut down to 1 day (or even several hours). It depends on your preference.

2 to 3 Days Beforehand

With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. At this point, you can individually wrap the fish with plastic and store in the freezer bag for up to 2-3 weeks.

After Marinating (&amp; Storing Pre-Cooked Fish)

Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).

To Cook the Miso Cod

Preheat the oven to 425°F (218ºC) with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip the fish.

To Bake (Recommended)

Preheat the broiler* with a rack placed about 6&quot; (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don&#039;t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It&#039;s similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6&quot; away) or high (8&quot; away).

Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.

To Broil (Optional)

Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.

To Serve

You can keep the leftover (cooked) in an airtight container for up to a month.

To Store

https://www.youtube.com/watch?v=uLmhRzBBMa0

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.

RECIPE starts ▶ 01:02

PRINT RECIPE ▶ http://bit.ly/MisoCodRecipe

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 2 Days 30 mins
Servings: 4

INGREDIENTS

4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
2 tsp Kosher salt
2 Tbsp sake

- Miso Marinade -
6 Tbsp miso (saikyo miso or white miso)
3 Tbsp mirin (if you use white miso, use 2 Tbsp mirin instead 1½)
3 Tbsp sake

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/MisoCodRecipe


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How to Make Miso Cod (Black Cod with Miso) (Recipe) 銀ダラの西京焼きの作り方 (レシピ)

How to Make Miso Cod (Black Cod with Miso) (Recipe) 銀ダラの西京焼きの作り方 (レシピ)

Roasted Whole Sablefish (Black Cod)

Whole sablefish (black cod)

white miso paste

sake wine

lemon

mayonnaise

salt and pepper (to taste)

Preheat oven to 300F

Using a butter knife or the back of a stiff knife, place fish on flat surface and scale by pushing the knife against the grain.  The scales should fly off the fish and may be a bit muddy.  Rinse well under cold water.

Clean the fish by pressing down on the side of the fish, make a slit along the belly and remove the soft innards and discard.

Lay the sablefish onto a parchment laid baking sheet.

In a small bowl, mix the miso paste, mirin and sake or white wine.

Using a brush, generously brush the miso mixture into the cavity in the fish.

Generously brush the miso mixture onto the exterior skin of the fish.

Place fish into oven and bake for 20-30 minutes or until internal temperature reaches 135F.

Remove from oven and serve immediately with salt and pepper, lemon and japanese mayonnaise. (It can be difficult to move onto a serving platter if the sablefish is large.  This was &gt;5lbs)  Serving on baking sheet is not pretty, but functional.

An Uwajimaya favorite! Kasuzuke is a Japanese dish where fish or vegetables are marinated for several days in kasu marinade and then grilled or broiled to perfection!

Black Cod or Salmon Kasuzuke Recipe

Tbsp. sake (rice wine)

water

Tbsp. brown sugar (optional)

Tbsp. miso (optional)

Generously salt fish, place in plastic container and refrigerate overnight.

Mix kasuzuke, sake, mirin  add water as needed to make a paste.

Coat the fish with marinade mixture, cover and refrigerate for 3 additional days (or may be frozen at this point).

Scrape off marinade and broil both sides until nicely browned (approximately 4-5 minutes each side).

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Alaskan Black Cod with Hoisin and Ginger Sauces

rice vinegar

ginger

green onions

honey

garlic clove, minced

hoisin sauce*

chili paste (such as sambal oelek)*

Alaskan black cod fillets

rice

Epicurious

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.

Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

Available in the Asian foods section of many supermarkets and at Asian markets.

The air fryer miso cod has the perfect balance of sweet and savory with succulent and buttery meat.

Air Fryer Miso Cod

black cod fillets

white miso

brown sugar

Jasmine rice

pickled radish

Persian cucumber,

radishes,

white rice vinegar

Pat the cod fillets dry with paper towel.

In a lidded container, whisk miso, mirin, sake, sugar, and salt until well combined.

Add the cod fillets to the miso marinade and leave in the fridge for at least 24 hours and up to 72 hours.

When ready to cook the miso cod, spray the bottom of the air fryer basket with the olive oil spray.

Put a piece of foil underneath the fish and carefully lower it into the basket of the air fryer.

Attach the air fryer lid. Press the Air Fry button and set the temperature for 375 degrees F for 10 minutes then press Start.

Remove cod from the basket immediately or it will continue to cook. Discard foil and transfer fish to a serving plate.

Serve immediately with rice, fresh cucumber, and pickled radish.

To make the pickled juice, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and the onion to the second bowl. Let them pickle for 2 hours.

Pickled Radishes

This Nobu Black Cod Recipe is a copycat of the miso-marinated fish you&#x27;ll find at the top Japanese restaurant, Nobu.

Nobu Black Cod Recipe

black cod filets

miso paste

Sesame seeds,

Start by preparing your fish. If previously frozen,...

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.

In a small saucepan, start by boiling the...

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.

Let the saucepan simmer for about 5 minutes...

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

Remove the marinade from heat and let it...

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

Add the black cod to a shallow dish...

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.

Let the fish marinade for at least 24...

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

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

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

Place a sheet of parchment paper on a...

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.

Place the baking sheet on the middle rack...

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

Then change your oven to broil and broil...

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.

Finish by garnishing with sesame seeds. We also...

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.

https://mediavine-res.cloudinary.com/video/upload/dp47cd1j8nnavlhixhs9.mp4

This Nobu Black Cod Recipe is a copycat of the miso-marinated fish you'll find at the top Japanese restaurant, Nobu.

A delicious recipe for Meyer lemon risotto topped with seared white fish and drizzled with a flavorful lemon herb sauce, called gremolata.

Seared Black Cod with Meyer Lemon Risotto and Gremolata

butter oil

white onion, finely diced

thyme leaves

aborio rice

white wine

stock

salt and pepper

lemons, juice and zest

½ cup parmesan (optional, but tasty)

Italian parsley

meyer lemon- zest and 1 1/2 Tablespoon lemon juice

olive oil, plus 1 Tablespoon

garlic clove- finely minced

filet of Black Cod (or halibut, scallops,

pepper

olive oil

Garnish with micro greens, meyer lemon zest

Make the risotto

In a medium heavy bottom pot, melt butter over medium heat. Add onions, thyme and generous pinch salt, and saute until tender about 5-7 minutes. Add rice and saute 4 minutes, stirring often, using a wood spoon. Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.

Add 3/4 cup hot water (or broth) and stir until absorbed, and continue adding the remaining water, a 3/4 cup at a time (about 4 cups total) stirring every few minutes, until the liquid is absorbed and the rice is al dente, about 20 minutes over medium low heat.

Season with salt, pepper, the meyer lemon zest and juice ( adding a little at a time, tasting as you go).  I like this pretty lemony- up to you.

Cover and set aside until ready to serve (loosen with a little more broth or hot water) and stir in the parmesan-right before serving.

At the same time make the Gremolata by placing all ingredients in a small bowl and stir to combine.

Cook the fish

In a heavy bottom skillet heat a couple tablespoons of olive oil over medium high heat. Blot fish dry, and salt and pepper both sides.

Place skin side down in the skillet first and sear. After a couple minutes give the skillet a shake to loosen the fish. Turn heat to medium, and continue searing the skin side for about 5 minutes, until skin is nice and crisp.Turn the fish over, turn heat down to med-low and cook for just a couple minutes.

Assemble

  Divide risotto among plates, top with seared fish, skin side up (to prevent soggy skin) Spoon the gremolata on and around the fish and top with microgreens and meyer lemon zest.

Serve with roasted asparagus, 15-minute broccoli or hazelnut green beans or blanched sugar peas.

Being a novice cook, I was delighted at how well this turned out for me!  I will definitely make this again and I'm looking forward to trying more of your recipes.

Another total keeper! You continue to make my husband think I’m a kitchen genius. And I always appreciate that you include what to serve each recipe with to make it a full meal, so I don’t have to do any guess work. Adding this one I to heavy rotation. Thank you so much!

Delicious. Next time i will reduce the amount of lemon juice I add to the rice as my family felt it was overpowering.

THIS.WAS.FANTASTIC!!!!!! We used halibut instead of black cod and it was delicious. We paired it with a salad (arugula, toasted pumpkin seeds, seared cherry tomatoes) with your lemon leek dressing. It was delicious.

We made this dish last night for dinner. Unfortunately, we were unable to find any Meyer lemons, but other than that we followed the recipe including using Black Cod (Sablefish) which we think is delicious. The gremolata made a very tasty and easy addition. We started our meal with a tomato basil salad with balsamic vinegar.

I had a similar scallop risotto (w/o gremolata) at a local organic Italian restaurant last night.  Even wi/o the gremolata, the flavor totally bowled me, over so I googled for a similar recipe and found yours.  I am SO thrilled you shared your recipe, and plan to make it tomorrow night with sea bass (assuming I can find meyer lemons someplace, otherwise I'll have to sub with regular lemons).  Thank you!

I used a little less of the lemon juice as another poster recommended.  The taste was fabulous!  Will definitely be making it again soon.  Thanks again.

One of our new favorites!  This is some of the best risotto we've had.  Planning to make some of your other risotto dishes.

Loved this dish! Made it with halibut and cut back slightly on the lemon. The gremolata was a perfect addition!

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Top 8 black cod recipes from across the web

The most viewed black cod recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Broiled Miso-Marinated Black C...

Miso Cod (Black Cod with Miso)

Roasted Whole Sablefish (Black Cod)

Black Cod or Salmon Kasuzuke Recipe

Alaskan Black Cod with Hoisin and G...

Air Fryer Miso Cod

Nobu Black Cod Recipe

Seared Black Cod with Meyer Lemon R...

The most viewed black cod recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine