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Miso Black Cod Recipe

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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/miso-black-cod-recipe/