Miso Black Cod Recipe

Introduction

Miso Black Cod is a delicate and flavorful dish that features tender fish marinated in a savory-sweet miso sauce. This recipe brings out the cod’s natural richness with a beautiful caramelized crust and a melt-in-your-mouth texture.

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 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 richer flavor, marinate the cod overnight in the refrigerator.
• Substitute coconut aminos with tamari or low sodium soy sauce if desired.
• Serve with steamed rice and sautéed greens for a complete meal.

Storage

Store leftover cooked black cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to maintain moisture and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

While black cod is ideal for its buttery texture, you can substitute with other firm, white fish like halibut or sea bass for a similar result.

Is it necessary to sear the fish before baking?

Yes, searing creates a flavorful crust and helps lock in moisture, enhancing the dish’s texture and taste.

Miso Black Cod Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 420 reviews

This Miso Black Cod recipe features tender, flaky cod fillets marinated in a savory blend of white miso paste, coconut aminos, rice vinegar, maple syrup, and garlic. The fish is seared in a hot cast iron skillet to develop a golden crust and then finished in the oven for perfect doneness. It’s a flavorful, elegant dish perfect for a special weeknight dinner or entertaining guests.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Japanese

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 with a paper towel to remove excess moisture. Place them in a shallow baking dish or a large zip lock bag to prepare for marinating.
2. Make and apply marinade: In a small bowl, whisk together the white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic. Pour this marinade over the fish, making sure to turn the fillets to coat them evenly. Cover with plastic wrap or seal the bag and refrigerate for 30 minutes to allow flavors to penetrate.
3. Preheat the oven: Set your oven to 400 degrees F (204 degrees C) to get it ready for finishing the fish after searing.
4. Sear the cod: Heat the avocado oil in a large cast iron skillet over medium heat until it shimmers. Place the marinated cod in the skillet skin side up, shaking off any excess marinade to avoid burning. Sear the fillets for 2-3 minutes until a nice browned crust forms on the bottom.
5. Flip and sear the other side: Carefully flip the fillets and sear for another 2-3 minutes, which crisps the skin and locks in moisture.
6. Finish baking: Transfer the skillet to the preheated oven and bake the black cod for 2-4 minutes. The fish is done when its internal temperature reaches 135-140 degrees F (57-60 degrees C) or it flakes easily with a fork, ensuring tender, moist results.

Notes

• Be sure not to marinate the cod for longer than 30 minutes or the miso can overpower the delicate fish.
• Using a cast iron skillet helps achieve the perfect sear and transfers well to the oven for finish baking.
• Check fish doneness early to avoid overcooking, as black cod is best when flaky and moist.
• Can substitute low sodium soy sauce instead of coconut aminos if preferred.
• Serve with steamed rice and sautéed greens for a complete meal.

Keywords: Miso black cod, black cod recipe, miso fish marinade, seared black cod, Japanese fish dish