Miso Black Cod Recipe

Introduction

Miso Black Cod is a rich and flavorful dish that combines the delicate texture of black cod with a savory-sweet miso marinade. This recipe offers a perfect balance of umami and subtle sweetness, making it an elegant yet approachable meal for any occasion.

Ingredients

• 4 6-oz black cod fillets
• 1/4 cup white miso paste
• 2 tbsp coconut aminos (or low sodium soy sauce)
• 2 tbsp rice vinegar
• 3 tbsp maple syrup
• 4 cloves garlic (minced)
• 1 tbsp avocado oil

Instructions

1. Step 1: Pat the black cod fillets dry with a paper towel and place them in a shallow baking dish or a large zip lock bag.
2. Step 2: In a small bowl, whisk together the miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic. Pour the marinade over the fish and turn to coat evenly. Cover with plastic wrap or seal the bag, then marinate for 30 minutes.
3. Step 3: Preheat the oven to 400 degrees F (204 degrees C).
4. Step 4: Heat the avocado oil in a large cast iron skillet over medium heat until it shimmers. Add the cod, skin side up, shaking off any excess marinade. Sear for 2-3 minutes until a browned crust forms on the bottom.
5. Step 5: Flip the fish and sear for 2-3 minutes on the other side until the skin is crispy.
6. Step 6: Transfer the black cod to the oven and bake for 2-4 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C) or it flakes easily with a fork.

Tips & Variations

• For a gluten-free option, use coconut aminos instead of soy sauce.
• Marinate the fish longer, up to 2 hours, to deepen the flavor.
• Serve with steamed rice and sautéed greens for a complete meal.
• If you don’t have avocado oil, a neutral oil like grapeseed or canola works well.

Storage

Store any leftover cooked black cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish. It’s best enjoyed fresh, but properly stored leftovers keep well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, while black cod is ideal for its buttery texture, you can substitute with other firm, flaky fish like sablefish or halibut. Adjust cooking times as needed to avoid overcooking.

What if I don’t have rice vinegar?

You can substitute rice vinegar with white wine vinegar or apple cider vinegar in equal amounts. The flavor will be slightly different but still delicious.

Miso Black Cod Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This Miso Black Cod recipe features tender, flaky black cod fillets marinated in a flavorful blend of white miso, coconut aminos, rice vinegar, maple syrup, and garlic. The fish is quickly seared to develop a golden crust and finished in the oven to achieve a perfect, buttery texture with a crisp skin. An elegant yet simple dish, perfect for an impressive weeknight dinner or special occasion.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Fish

• 4 6-oz Black cod fillets

Marinade

• 1/4 cup White miso paste
• 2 tbsp Coconut aminos (or low sodium soy sauce)
• 2 tbsp Rice vinegar
• 3 tbsp Maple syrup
• 4 cloves Garlic (minced)

Cooking

• 1 tbsp Avocado oil

Instructions

1. Prepare the fish: Pat the black cod fillets dry thoroughly with a paper towel to remove excess moisture. Place them in a shallow baking dish or a large zip lock bag to prepare for marinating.
2. Make and apply marinade: In a small bowl, whisk together white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic until well blended. Pour this marinade evenly over the fish fillets, turning them to coat completely. Cover the dish with plastic wrap or seal the bag, and refrigerate to marinate for 30 minutes. This step infuses the cod with umami-rich flavor.
3. Preheat oven and skillet: Preheat your oven to 400°F (204°C). While waiting, heat 1 tablespoon of avocado oil in a large cast iron skillet over medium heat until the oil shimmers, indicating it is hot enough for searing.
4. Sear the fish skin side up: Remove the cod from the marinade, letting excess drip off, and place fillets in the skillet skin side up. Sear undisturbed for 2 to 3 minutes to develop a browned crust on the bottom side.
5. Flip and sear the other side: Carefully flip the fillets skin side down and sear for another 2 to 3 minutes. This step crisps the skin beautifully while continuing to cook the fish through.
6. Bake to finish: Transfer the entire skillet with the cod to the preheated oven. Bake for 2 to 4 minutes, until the internal temperature reaches 135-140°F (57-60°C), or the fish flakes easily with a fork. Remove and serve immediately for best texture and flavor.

Notes

• Do not over marinate, as the miso can intensify and overpower the delicate fish if left too long.
• Use a cast iron skillet for best searing results and even heat distribution.
• Check fish doneness with a thermometer or gently flake it with a fork to avoid overcooking.
• Substitute coconut aminos with low sodium soy sauce if preferred, but be mindful of salt content.
• Serve with steamed rice and sautéed greens for a complete meal.

Keywords: miso black cod, black cod recipe, miso marinated fish, Japanese fish recipe, seared black cod, healthy seafood dinner