Miso Marinade Black Cod

Few dishes capture the elegance of Japanese simplicity like Miso Marinated Black Cod. With its silky, buttery texture and beautifully caramelized glaze, this recipe transforms just a handful of ingredients into something extraordinary. Inspired by the iconic Nobu dish, it’s a beautiful balance of savory, sweet, and umami—a reminder that restraint and patience can yield the most exquisite results.

This recipe begins with a delicate yet flavorful marinade of miso, soy sauce, sweet rice wine, and sugar. When whisked gently together and allowed to cool, the mixture becomes a luxurious paste that both seasons and tenderizes the fish. Instead of the traditional multi-day marination, this version uses a shorter 6–12 hour rest, making it more accessible for home cooks without sacrificing flavor. The miso still penetrates the delicate flesh of the black cod, infusing it with depth and subtle sweetness while maintaining its pristine, flaky texture.

Cooking the fish is simple yet precise: a quick sear brings out its natural oils and gives the skin a slight crisp, followed by a few minutes in the oven to create that signature golden surface. The aroma alone—a rich mix of caramelized sugar and savory miso—is enough to transport you straight to a Tokyo bistro or seaside inn.

Serve it with steamed rice, pickled vegetables, or a light cucumber salad for a meal that feels quietly luxurious yet comforting, perfect for a special dinner at home.

Miso Marinated Black Cod

Serves: 2–3
Prep Time: 10 minutes (plus marinating)
Cook Time: 10–12 minutes

Ingredients

• 1 half black cod fillet (about 1 lb), skin on

• 1 cup red or white miso (white miso yields a milder, sweeter flavor; red miso gives a deeper, richer taste)

• ¾ cup sweet Japanese rice wine (mirin)

• ½ cup sugar

• 1 tablespoon soy sauce

Instructions

1. Prepare the Marinade
   In a small saucepan over medium heat, combine the miso, mirin, sugar, and soy sauce. Stir continuously until the sugar dissolves completely and the mixture becomes smooth—about 3–5 minutes. Do not let it boil.
   Remove from heat and let cool to room temperature.

2. Marinate the Fish
   Pat the black cod fillet dry with paper towels.
   Once the marinade has cooled, spread a thin layer in the bottom of a glass or nonreactive dish. Place the cod skin-side up and coat the top and sides generously with the remaining marinade.
   Cover tightly with plastic wrap or place in a sealable container. Refrigerate for at least 6 hours ideally 12 hours for the best flavor.

3. Prepare to Cook
   When ready to cook, preheat the oven to 400°F (200°C).
   Remove the fish from the marinade and gently wipe off excess (do not rinse). Too much marinade left on can cause burning.

4. Cook the Cod
   Heat an oven-safe skillet or broiler pan over medium-high heat. Lightly oil the pan, then sear the cod skin-side down for about 2 minutes until the skin crisps slightly. Flip and sear the other side for another minute.
   Transfer the pan to the oven and bake for 7–10 minutes, depending on thickness, until the fish flakes easily and the edges are caramelized.

5. Serve
   Plate immediately with a side of steamed rice and pickled vegetables, or serve with sautéed greens for balance.
   Optional garnish: a few drops of yuzu or lemon juice for brightness.

Experience the rich umami flavor of this Miso Marinated Black Cod—a Japanese-inspired recipe that’s elegant, healthy, and simple to make at home. Tender black cod is marinated in a blend of miso, soy sauce, sugar, and sweet rice wine for 6–12 hours, then seared and baked to golden perfection. The result is a melt-in-your-mouth fish with a beautifully caramelized glaze and deep, savory sweetness. Perfect for weeknight dinners or special occasions, this easy miso cod recipe brings restaurant-quality flavor to your table.