Recipe By Chef John
Rating
Published May 6th
Prep 10m Cook 15m Additional 15m Ready In 40m
Servings 2 servings Calories 289.6

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you’re broiling. By the way, I don’t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Recipe Ingredients

  • 3 tablespoons white miso paste
  • 2 tablespoons water
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 (7 ounce) black cod fillets

Cooking Directions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  2. 2 Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
  3. 3 Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
  4. 4 Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Nutrition Facts

  • Calories 289.6
  • Carbohydrate 20.9 g
  • Cholesterol 71.9 mg
  • Fat 1.9 g
  • Fiber 0.3 g
  • Protein 37.3 g
  • Saturated Fat 0.2 g
  • Sodium 846.5 mg
  • Sugar 16.5 g

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Reviews

  1. Black Cod isn't my choice when I cook for clients. Because it's extremely delicate and needs to be served immediately. But a client saw this and asked that I prepare it for her. As a trial run I went with the recipe but discovered that it was too sweet. In addition, the concentrated miso paste; - Read more ...
  2. I found black cod at Trader Joe's and having never tried it or cooked it before I was happy to find such a tasty and easy recipe here. I too used apple cider in place of the sake and Japanese wine as well as coconut sugar in place of the brown sugar. This was wonderful! - Read more ...
  3. Made this for dinner tonight & it was excellent. Very easy to make. I followed the recipe exactly as written but had to cook it a few minutes extra. My husband loved it too. Will definitely make again and again!
  4. Best cod recipe I've tried. Next time I'm going to bake it at 400 degrees for 15 minutes instead of broiling.
  5. Just finished eating dinner and had to rate this. Absolutely delicious! Followed the recipe exactly as is. This recipe is so simple and fast while tasting like a 5-star restaurant. I just watched my husband go into the kitchen and eat up the left over sauce on the baking sheet. This is going to become - Read more ...
  6. Great with regular cod!
  7. Amazingly delicious. I used coconut sugar instead of brown and hard cider instead of sake and it was out of this world. We'll be buying black cod just to make this recipe. A small amount of fish per person was enough it was so rich in flavor and juiciness. Served it with nubbly chewy red - Read more ...
  8. Easy and yummy!!
  9. My wife said that it tasted "restaurant quality", and I definitely agree. I didn't have sake available, so I substituted Chinese cooking wine. Otherwise, I followed the recipe precisely. This is the best tasting fish dish we have ever cooked ourselves, and it took almost no skill to make it. The best tasting butterfish I - Read more ...
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