5-Ingredient Miso Glazed Black Cod

5-ingredients black-cod miso japanese glazed elegant gluten-free
Main Dishes

Buttery black cod fillets glazed with sweet and savory miso paste create an exquisite Japanese-inspired dish. This restaurant-quality recipe transforms simple ingredients into an unforgettable culinary experience.

Recipe Details
Units:
Prep: 15 Cook: 15
Ingredients
  • 4 fillets (180g each) black cod fillets (sablefish), skin-on
  • 60ml white miso paste (shiro miso)
  • 45ml mirin (sweet rice wine)
  • 30ml sake
  • 15ml caster sugar
Instructions

  1. Pat 4 fillets (180g each) black cod fillets (sablefish) fillets dry and score the skin lightly in a crosshatch pattern. Season lightly with salt and set aside.

  2. In a small saucepan, whisk together 60ml white miso paste (shiro miso), 45ml mirin (sweet rice wine), 30ml sake, and 15ml caster sugar. Bring to a gentle simmer over medium heat, whisking constantly for 3-4 minutes until smooth and slightly thickened.

  3. Remove miso glaze from heat and let cool slightly. Reserve half for serving.

  4. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Place cod fillets skin-side down and brush generously with half the miso glaze.

  5. Bake for 12-15 minutes, or until fish flakes easily and reaches 63°C (145°F) internal temperature. The glaze should be golden and caramelized.

  6. Remove from oven and immediately brush with remaining glaze. Serve hot with steamed rice and vegetables.

Tips

Fish Selection: Black cod (sablefish) is ideal for its buttery texture, but Chilean sea bass or halibut work as substitutes. Choose thick, even fillets.

Miso Types: White miso (shiro miso) is sweeter and milder than red miso. Don't substitute red miso as it will be too salty and overpowering.

Make-Ahead: The miso glaze can be made 3 days ahead and refrigerated. Bring to room temperature before using.

Broiler Finish: For extra caramelization, broil for 1-2 minutes at the end, watching carefully to prevent burning.

Serving Suggestions: Serve with steamed jasmine rice, sautéed bok choy, and pickled vegetables. Garnish with sesame seeds or sliced scallions.

Storage: Best enjoyed fresh, but leftovers keep for 2 days refrigerated. Reheat gently in a low oven to maintain the delicate texture.

Categories & Tags
Category:
Main Dishes
Tags:
5-ingredients black-cod miso japanese glazed elegant gluten-free