Description
A restaurant-worthy Japanese-inspired dish made with tender black cod (aka sablefish) marinated in a sweet-savory miso glaze, then broiled or baked until caramelized and flaky. It’s rich, silky, and surprisingly easy to make at home.
Ingredients
For the Marinade:
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1/4 cup white miso paste
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1/4 cup sake
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1/4 cup mirin
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3 tbsp granulated sugar
For the Fish:
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4 black cod fillets (5-6 oz each), skin on
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Oil for baking sheet (optional)
Instructions
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Make the marinade:
In a small saucepan over medium heat, combine sake and mirin. Bring to a gentle boil and simmer 30 seconds. Lower heat and whisk in miso paste until smooth. Stir in sugar and continue to cook until dissolved. Let cool completely. -
Marinate the fish:
Pat cod dry. Place in a shallow dish or zip-top bag and pour marinade over. Coat well. Cover and refrigerate for at least 24 hours, ideally 2 days for best flavor. -
Preheat and prepare:
When ready to cook, preheat oven to 400°F (200°C), or set broiler on high. Wipe excess marinade off fish (don’t rinse), and place fillets skin-side down on a parchment-lined or lightly greased baking sheet. -
Cook the cod:
Bake: for 10–12 minutes, or
Broil: for 7–9 minutes, about 6 inches from heat, until browned and just cooked through. The top should caramelize and slightly blister. -
Serve:
Serve hot with steamed rice and sautéed greens or bok choy. Garnish with pickled ginger or scallions if desired.
Notes
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No black cod? Try with salmon, halibut, or sea bass.
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No sake/mirin? Substitute dry white wine + a pinch of sugar for sake, and rice vinegar + honey for mirin.
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Make ahead: The marinade keeps well in the fridge for a week and works great on other proteins.