Miso Cod (Black Cod With Miso) Recipe

A iconic Japanese restaurant classic featuring buttery, meltingly tender black cod fillets steeped in a sweet-savory white miso marinade and baked until deeply caramelized.

Posted by Aussie Meat and for this fabulous recipe, we thank Nami for the recipe link is https://www.justonecookbook.com/black-cod-with-miso/

Ingredients

• 4 black cod fillets (sablefish, gindara)

• 2 tsp. salt (kosher or sea salt

• use half if using table salt)

• 2 Tbsp. sake

Miso Marinade

• 6 Tbsp. miso (saikyo miso or white miso)

• 3 Tbsp. mirin (if you use white miso, use 4 Tbsp instead)

• 3 Tbsp. sake

Instructions

1. Sprinkle the salt evenly over the black cod fillets and let them sit for 10 minutes to draw out moisture. Rinse the fillets and pat them dry with paper towels.
2. In a small bowl, mix together the miso, mirin, and sake until smooth.
3. Coat the cod fillets with the miso marinade, making sure each piece is well-covered. Refrigerate the fillets for at least 30 minutes, or for best results, overnight.
4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
5. Arrange the marinated cod fillets on the prepared baking sheet. Bake for 10-15 minutes, or until the fish flakes easily with a fork.
6. Serve the miso cod fillets with your favorite sides, such as rice or vegetables. Enjoy!