Miso Black Cod Recipe

Introduction

Miso Black Cod is a luxurious and flavorful dish that’s surprisingly simple to prepare at home. The creamy texture of black cod pairs beautifully with a sweet and savory miso marinade, creating a deliciously satisfying meal. Perfect for impressing guests or enjoying a special dinner.

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, turning to coat evenly. Cover with plastic wrap or seal the bag, and marinate for 30 minutes.
3. Step 3: Preheat the oven to 400°F (204°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 another 2-3 minutes on the other side until the skin is crispy.
6. Step 6: Transfer the skillet to the oven and bake for 2-4 minutes, until the internal temperature reaches 135-140°F (57-60°C) or the fish flakes easily with a fork.

Tips & Variations

• For a richer flavor, use real soy sauce instead of coconut aminos, but adjust salt accordingly.
• Marinate the fish up to 2 hours for a deeper taste, but avoid longer to prevent the texture from breaking down.
• If you don’t have a cast iron skillet, a heavy oven-safe pan works well too.
• Serve with steamed rice and sautéed greens for a balanced meal.

Storage

Store leftover miso black cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. It’s best enjoyed fresh but can also be used cold in salads or rice bowls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish instead of black cod?

Yes, fatty, firm white fish like sablefish or halibut can be used as substitutes, but black cod’s buttery texture is uniquely suited to this recipe.

Is coconut aminos necessary for this marinade?

No, coconut aminos can be substituted with low sodium soy sauce or tamari. It adds a slightly sweeter, less salty flavor but soy sauce works well too.

Miso Black Cod Recipe

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★★★★★

4.8 from 54 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Miso Black Cod recipe features tender, flaky black cod fillets marinated in a savory blend of white miso paste, coconut aminos, rice vinegar, maple syrup, and garlic. The fish is seared in a cast iron skillet to develop a crispy crust before finishing in the oven, resulting in a beautifully caramelized, flavorful dish perfect for an elegant dinner.

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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

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Instructions

1. Prepare the fish: Pat the black cod fillets dry with a paper towel to remove excess moisture, ensuring the marinade adheres well. Place the fillets in a shallow baking dish or a large zip lock bag for marinating.
2. Make and apply the marinade: In a small bowl, whisk together the white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic until smooth. Pour this marinade over the black cod fillets, turning them to coat evenly. Cover the dish with plastic wrap or seal the bag, and let the fish marinate in the refrigerator for 30 minutes to absorb the flavors.
3. Preheat the oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to get ready for finishing the fish after searing.
4. Heat the skillet: Warm the avocado oil in a large cast iron skillet over medium heat until it shimmers, indicating it’s hot enough for searing.
5. Sear the cod, skin side up: Remove the fish from the marinade, shaking off any excess liquid. Place the fillets skin side up in the hot skillet. Sear for 2 to 3 minutes until a browned crust develops on the bottom side.
6. Flip and sear the other side: Carefully flip the fillets so the skin is down. Sear for an additional 2 to 3 minutes until the skin becomes crispy and golden.
7. Bake to finish: Transfer the entire skillet or the fillets to the preheated oven. Bake for 2 to 4 minutes, or until the fish reaches an internal temperature of 135-140 degrees Fahrenheit (57-60 degrees Celsius) and flakes easily with a fork. This ensures the cod is perfectly cooked but still moist.

Notes

• If you don’t have coconut aminos, low sodium soy sauce is a good substitute.
• Use a cast iron skillet for the best sear and even heat distribution.
• It’s important not to overcook the cod to maintain its delicate texture.
• The marinade time can be extended up to 1 hour for more intense flavor, but do not exceed as the fish can become too soft.
• Let the fish rest for a couple of minutes after baking before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: Japanese-inspired

Keywords: Miso Black Cod, Japanese Fish Recipe, Marinated Cod, Healthy Seafood, Glazed Fish, Cast Iron Seared Fish