Perfect Miso Glazed Black Cod
A simple and elegant recipe featuring black cod marinated in a balanced miso glaze and pan-seared to a caramelized finish, delivering a silky, melt-in-your-mouth texture with a sweet-savory crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 4 black cod fillets, about 6 ounces (170 grams) each, fresh or thawed
- 1/4 cup (60 grams) white miso paste
- 3 tablespoons (45 ml) mirin
- 3 tablespoons (45 ml) sake
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (15 ml) vegetable oil or neutral oil
- Optional: fresh lemon or lime for squeezing over finished fish
- Optional: scallions or microgreens for garnish
Instructions
- In a mixing bowl, whisk together 1/4 cup white miso paste, 3 tablespoons mirin, 3 tablespoons sake, and 2 tablespoons granulated sugar until smooth and sugar is fully dissolved, about 3 minutes.
- Pat the black cod fillets dry with paper towels. Place them skin-side down in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring each piece is evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- About 15 minutes before cooking, remove the fish from the fridge to come to room temperature. Heat 1 tablespoon vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
- Carefully place the fillets skin-side down in the hot pan. Cook for 4-5 minutes without moving to crisp the skin and caramelize the glaze, forming a rich golden-brown crust.
- Gently flip each fillet using a fish spatula. Cook the other side for 2-3 minutes until the fish flakes easily and the glaze is sticky and caramelized.
- Remove the cod from the pan and let rest for a couple of minutes. Optionally, squeeze fresh lemon or lime juice over the top and garnish with chopped scallions or microgreens before serving.
Notes
Marinate the fish at least 4 hours or overnight for best flavor. Use medium heat to avoid burning the glaze. Pat fish dry before cooking to ensure proper caramelization. If glaze burns, reduce heat. Avoid overcrowding the pan for a crisp skin. For gluten-free, use certified gluten-free miso and mirin. Optional garnishes include lemon/lime juice and scallions or microgreens.
Nutrition
- Serving Size: 1 fillet (6 ounces)
- Calories: 280
- Fat: 18
- Protein: 20
Keywords: miso glazed black cod, miso cod recipe, caramelized fish, Japanese seafood, easy fish recipe, pan-seared cod, umami fish dish