Description
This Miso-Marinated Black Cod recipe offers a perfect blend of sweet and savory flavors with tender, flaky fish. The black cod fillets are marinated in a rich mixture of sake, mirin, white miso paste, and sugar for up to 48 hours, allowing deep penetration of flavors. The fish is then seared in an oven-safe skillet before finishing in the oven, resulting in a beautifully caramelized exterior and moist interior. Ideal for an elegant dinner, this Japanese-inspired dish combines traditional ingredients and careful cooking techniques to create a restaurant-quality meal at home.
Ingredients
Scale
Fish
- 4 black cod fillets (6-8 ounces each)
Marinade
- ½ cup sake
- ½ cup mirin
- 1 cup white miso paste
- ¾ cup granulated sugar
For Cooking
- 2 tablespoons vegetable oil
Instructions
- Prepare the marinade: In a small saucepan, combine the sake and mirin. Bring to a boil over medium-high heat for 1-2 minutes to evaporate the alcohol.
- Mix marinade ingredients: Reduce heat to medium, add the white miso paste, and stir constantly to avoid burning. Once combined, add the granulated sugar and continue stirring until fully dissolved. Remove from heat and allow the marinade to cool to room temperature.
- Marinate the fish: Place the black cod fillets in a shallow dish or baking pan. Pour the cooled marinade evenly over the fillets, ensuring they are fully coated. Cover tightly with plastic wrap and refrigerate for at least 24 hours, preferably 48 hours, to maximize flavor infusion.
- Preheat the oven: Set the oven to 400°F (200°C) to get ready for baking the cod after searing.
- Sear the fillets: Remove the fillets from the marinade and gently wipe off excess marinade with a paper towel without rinsing. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Place the fillets skin-side up in the skillet and sear until the bottom is golden brown, about 2-3 minutes.
- Bake the cod: Carefully flip the fillets so the skin side is down, then transfer the skillet to the preheated oven. Bake for 5-8 minutes until the fish is opaque and flakes easily with a fork.
- Rest and serve: Remove the skillet from the oven and let the fillets rest for a couple of minutes before plating to allow the juices to redistribute.
Notes
- Marinating the fish for 48 hours yields the best flavor, but a minimum of 24 hours is sufficient.
- Do not rinse the fillets after removing from the marinade; simply wipe off excess to maintain flavor and texture.
- Use an oven-safe skillet for easy transition from stovetop searing to oven baking.
- Black cod can be substituted with sablefish if unavailable.
- Adjust sugar amount in marinade to your sweetness preference.
