Miso Marinated Black Cod (Print)
Buttery black cod marinated in white miso, mirin, and sake, then broiled to caramelized perfection with a bright lemon finish.
# What You'll Need:
→ For the Miso Marinade
01 -
1/4 cup white miso paste
02 -
1/4 cup mirin
03 -
2 tablespoons rice vinegar
04 -
2 tablespoons sugar
05 -
1 tablespoon soy sauce
06 -
2 tablespoons sake (optional, can be substituted with water)
→ For the Black Cod
07 -
4 black cod fillets (approximately 6 oz each), skin-on
08 -
Fresh lemon wedges (optional, for serving)
09 -
Chopped green onions (optional, for garnish)
# How to Make It:
01 -
In a mixing bowl, whisk together the miso paste, mirin, rice vinegar, sugar, soy sauce, and sake (or water, if substituting) until smooth.
02 -
Place the black cod fillets in a resealable bag or shallow dish. Pour the marinade over the fillets, ensuring they are evenly coated. Cover and refrigerate for at least 6 hours or overnight for best results.
03 -
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
04 -
Remove the fillets from the marinade and gently wipe off any excess. Place them skin-side down on the prepared baking sheet. Bake for 10-12 minutes, or until the fish flakes easily with a fork and is cooked through.
05 -
Serve the black cod hot, garnished with chopped green onions and lemon wedges, if desired.
# Additional Notes:
01 -
For a more intense flavor, allow the fish to marinate overnight.