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Miso Black Cod Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/miso-black-cod-recipe/