Miso Black Cod Recipe

Introduction

Miso Black Cod is a beautifully tender and flavorful dish that combines the rich taste of black cod with a savory miso marinade. This recipe creates a perfect balance of sweet, salty, and umami notes, making it an impressive yet easy-to-make meal for any occasion.

Ingredients

• 4 6-oz black cod fillets
• 1/4 cup white miso paste
• 2 tbsp coconut aminos (or low sodium soy sauce)
• 2 tbsp rice vinegar
• 3 tbsp maple syrup
• 4 cloves garlic, minced
• 1 tbsp avocado oil

Instructions

1. Step 1: Pat the black cod fillets dry with a paper towel. Place them in a shallow baking dish or a large zip lock bag.
2. Step 2: In a small bowl, whisk together the miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic. Pour the marinade over the fish and turn to coat evenly. Cover with plastic wrap or seal the bag, and marinate for 30 minutes.
3. Step 3: Preheat the oven to 400 degrees F (204 degrees C).
4. Step 4: Heat the avocado oil in a large cast iron skillet over medium heat until it shimmers. Add the cod, skin side up, shaking off any excess marinade. Sear for 2-3 minutes, until a browned crust forms on the bottom.
5. Step 5: Flip the fish and sear for 2-3 minutes on the other side, until the skin is crispy.
6. Step 6: Transfer the black cod to the oven and bake for 2-4 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C) or it flakes easily with a fork.

Tips & Variations

• For a gluten-free version, use tamari instead of soy sauce or coconut aminos.
• Marinate the fish for up to 1 hour for a stronger flavor, but avoid longer to prevent the fish from becoming too soft.
• Serve with steamed rice and sautéed greens for a complete meal.

Storage

Store leftover miso black cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a skillet over medium-low heat to preserve the fish’s texture and flavor. Avoid microwaving as it may dry out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish for this recipe?

Yes, you can substitute black cod with other fatty fish like Chilean sea bass or salmon for a similar texture and flavor.

Is it necessary to use avocado oil?

Avocado oil is preferred for its high smoke point and subtle flavor, but you can also use other neutral oils like grapeseed or canola oil.

Miso Black Cod Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This Miso Black Cod recipe features tender and flavorful black cod fillets marinated in a savory miso, coconut aminos, rice vinegar, and maple syrup mixture, then seared to perfection and finished in the oven. The combination of umami-rich miso and sweet maple syrup creates a delicious glaze that crisps up beautifully while keeping the fish moist and flaky.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Stovetop
• Cuisine: Japanese
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Fish

• 4 6-oz black cod fillets

Marinade

• 1/4 cup white miso paste
• 2 tbsp coconut aminos (or low sodium soy sauce)
• 2 tbsp rice vinegar
• 3 tbsp maple syrup
• 4 cloves garlic (minced)

Cooking

• 1 tbsp avocado oil

Instructions

1. Prepare the fish: Pat the black cod fillets dry thoroughly with a paper towel to remove any moisture, then place them in a shallow baking dish or a large zip-lock bag to prepare for marinating.
2. Make and apply the marinade: In a small bowl, whisk together the white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic until smooth. Pour this marinade over the cod fillets, turning them to coat evenly. Cover the dish with plastic wrap or seal the bag and refrigerate for 30 minutes to allow the flavors to infuse the fish.
3. Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the fish after searing.
4. Sear the cod fillets: Heat one tablespoon of avocado oil in a large cast iron skillet over medium heat until it shimmers. Add the cod fillets skin side up, shaking off any excess marinade first. Sear for 2 to 3 minutes until a nice browned crust forms on the bottom.
5. Flip and sear the other side: Carefully flip the fillets to sear the skin side for another 2 to 3 minutes until the skin becomes crispy and golden brown.
6. Bake to finish cooking: Transfer the entire skillet or the fillets to the preheated oven and bake for an additional 2 to 4 minutes, or until the internal temperature of the fish reaches 135-140°F (57-60°C) and the flesh flakes easily with a fork, ensuring perfectly cooked and moist cod.

Notes

• Black cod is also known as sablefish and can be found at seafood markets or well-stocked grocery stores.
• If you don’t have coconut aminos, low sodium soy sauce is a suitable substitute.
• Use a cast iron skillet or an oven-safe skillet for easy transition from stovetop to oven.
• Do not overcook the fish; it should be tender and flaky but still moist in the center.
• Marinate the fish for exactly 30 minutes to prevent the miso from overpowering the delicate fish texture.

Keywords: Miso black cod, miso marinated fish, black cod recipe, Japanese seafood, roasted cod, miso glaze fish