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Savor the rich, umami flavor of miso-glazed black cod.
This is my take on miso-glazed black cod, made famous by Chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides — I like the heat to only penetrate from the top down. This makes for a lovely caramelized top and a super juicy interior. Cooking times will vary, but simply broil the fish until the meat flakes easily and the bones pull out with no effort.
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Ingredients

  • cooking spray
  • 3 tablespoons white miso paste
  • 2 tablespoons water
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 (7 ounce) black cod fillets

Directions

  • Step 1:
    Gather all ingredients. Dotdash Meredith Food Studios
  • Step 2:
    Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.
  • Step 3:
    Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes. Dotdash Meredith Food Studios
  • Step 4:
    Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes. Dotdash Meredith Food Studios
  • Step 5:
    Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving. Dotdash Meredith Food Studios
  • Step 6:
    Serve with your favorite sides, enjoy! Dotdash Meredith Food Studios

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