Miso black cod

I am in love with black cod. Contrary to its name, it’s actually sablefish instead of cod. It is rich in flavor, fatty, and sustainable. If you can’t find black cod, salmon will do in a pinch (though try to find salmon trout or a not-too-fatty cut.). I’ve made lots of tweaks to the recipe, but the most notable is: the original recipe calls for you to scrape off the glaze before you cook the fish, to achieve more of a blackened char. I like to leave the sauce on, so that I can eat it with rice. Adapted from various sources, including The Kitchn. You can see this recipe if you are interested in the marinaded version.


  • 1/4 c mirin
  • 1/4 c white miso paste
  • 1.5 T granulated sugar
  • 1 pound black cod


  1. Preheat the oven to 400 F, with a rack placed in the center of the oven.
  2. Pat the black cod fillets thoroughly dry with paper towels.
  3. Place the fish skin-down on a parchment paper covered baking tray, and slather the fish with the miso marinade.
  4. Bake the fish until the flesh is opaque and flakes easily, 20 minutes, or until the fish reads 145 F with a thermometer. You do not need to flip the fish.
  5. Put the fish under the broiler on high, until the marinade has browned in places. (The marinade gets its best flavor from caramelized sugars, so don’t be afraid to brown!)

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