Miso-Marinated Black Cod
This tender and flakey miso black cod recipe is full of flavor after marinating for three days and baked into buttery goodness.
- 12 oz black cod split into two 6 oz filets
- 4 tbsp mirin
- 4 tbsp sake
- 4 tbsp Saikyo miso paste or white miso
- 2 tbsp sugar
In a saucepan over medium high heat, add the mirin and sake and boil for about 30 seconds.
Add the Saikyo miso thoroughly with a whisk and cook for about 30 seconds.
Lower to a simmer and add the sugar and thoroughly mix. Simmer for one minute.
Remove from heat and let the marinade cool.
Black cod miso
In a glass container that fits your filets, add a small amount of the marinade to cover the bottom, place the filet on top, and cover with the rest of the marinade. Make sure your fish is covered with the marinade. Add a cover for the container and place in the fridge for up to three days.
On the third day, remove the container and let it rest on the counter for one hour (you don’t want to bake cold fish).
Preheat your oven to 400 °F and line a baking sheet with parchment paper.
Take your filets and scrape the marinade off entirely. Try to not have excess marinade on the fish to prevent burning.
Place the filets skin side up on the baking sheet and place in the middle rack of the oven. Bake for 10-15 minutes or until the thermometer reads 145 °F (until it browns on the sides and top).
Remove the fish carefully and place on a serving dish. Serve with a side of rice and some sauteed greens.
Calories: 322kcal | Carbohydrates: 37g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 2044mg | Potassium: 471mg | Fiber: 2g | Sugar: 22g | Vitamin A: 30IU | Calcium: 33mg | Iron: 1mg