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.

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

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.
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.
Preheat the oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to get ready for finishing the fish after searing.
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.
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.
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.
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