Equipment
* optional
Ingredients
Fish
- 600 g black cod fillets, skin-on
Miso Glaze
- 60 g white miso paste
- 45 ml mirin
- 45 ml sake
- 15 g granulated sugar
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
Whisk the white miso paste, mirin, sake, and granulated sugar in a mixing bowl until completely smooth and the sugar has fully dissolved.
Pat the black cod fillets completely dry using paper towels to ensure the glaze adheres properly.
Coat the fillets generously on all sides with the miso glaze using a pastry brush, reserving a small amount of glaze for brushing later.
Bake the fish on the prepared baking sheet for 10 to 12 minutes. Check that the internal temperature reaches a minimum of 63 degrees Celsius or 145 degrees Fahrenheit and the flesh flakes easily.
Brush the fillets with the reserved glaze and broil on high for 2 to 3 minutes until the top is bubbling and deeply caramelized.
Chef's Notes
- White miso is crucial for this recipe as it offers a sweet, mellow profile that complements the fish without overpowering it. Avoid red miso, which is too salty for this application.
- Black cod, also known as sablefish, is incredibly rich in omega-3 fatty acids. This high oil content makes it very forgiving to cook since it rarely dries out.
- If time permits, you can marinate the cod in the refrigerator for up to 48 hours to deepen the flavor profile, reminiscent of the traditional multi-day Nobu-style preparation.
- Always line your baking sheet with aluminum foil for easy cleanup, as the sugars in this glaze will bake firmly onto an unlined pan.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Reheat gently in the oven at 150 degrees Celsius until warmed through to avoid drying out the fish.
