Miso Marinated Black Cod

Pulling out another one of those recipes from the days of being a private chef – Miso Marinated Black Cod! This one will legit win awards.

Miso Marinated Black Cod from www.whatsgabycooking.com (@whatsgabycookin)

My first clients as a private chef were big time Nobu fans! They’d go on the regular and everyone would always order the Miso Marinated Black Cod and rave about it. Obviously being one to constantly step up my game, decided to take it upon myself and figure out how to make it at home so I could serve it at work! Here’s the deal – it’s SUPER easy. Like so easy it’s insane. All you need are a few ingredients, which I tend to grab from my local Asian market but Whole Foods would have them too. Then just marinate the fish and broil it to perfection. Serve it up over some steamed white rice and charred green veggies and dinner is done.

Also just FYI – the way this fish is cooked lends itself to cooking for a crowd. So don’t be hesitant to serve this next time you have company! People will freak out it’s so good.

Miso Marinated Black Cod

Miso Marinated Black Cod


  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso paste
  • 3 tablespoons sugar
  • 4 black cod fillets, about 1/3 pound each
  • vegetable oil for cooking


  1. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for at least 3 hours and up to 3 days.
  3. Preheat oven to 425°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Add a little oil to the pan, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes more. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  4. Serve over a bed of white rice and charred broccolini

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  1. That is a wonderful marinade. I stopped by just to say hello, but ended up browsing. I love your site. I’ll be back often.

  2. So far, I’ve only been using my miso paste for soup! Thanks for a great marinade recipe – well worth the wait of 24-48 hours, by the looks of these pictures.

  3. Made this tonight for dinner…Delish!!!!
    Husband and son loved it as well. I will be making this again and again.

  4. Hi! If I’m using frozen cod should I defrost first, then add marinade, and let sit for recommended 2-3 days? I’m just getting comfortable with cooking fish, so wasn’t sure if recipe only works for fresh/non-frozen cod. Thanks!

  5. Hi Gaby! Is there a recommended time you would wait between taking the fish out of the fridge and placing it on the hot pan? Also, do you recommend broiling or baking? Looking forward to making this!

  6. Where do you usually buy the sake? An Asian grocery store? or like a regular liquor store? Mirin is pretty easy and the miso I’ve finally tracked down, but not having much luck with the sake….

    1. Any asian market would have it! Also in the alcohol section in whole foods and most safeways / ralphs etc

  7. Could you sub white wine for the sake? I’m not really a sake drinker but tons of wine in my house!

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