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Miso Glazed Black Cod Recipe

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★★★★★

5 from 64 reviews

This Miso Black Cod recipe features tender, flaky black cod fillets marinated in a savory and slightly sweet miso glaze, then seared to perfection and finished in the oven. The marinade combines white miso paste, coconut aminos, rice vinegar, maple syrup, and garlic, creating a rich umami flavor that enhances the natural taste of the fish. The cooking technique involves searing the fish to develop a crispy crust before baking to a perfectly moist and flaky texture. A sophisticated yet simple seafood dish ideal for a refined 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

For Cooking

  • 1 tbsp avocado oil

Instructions

  1. Prepare the Fish: Pat the black cod fillets dry with a paper towel to remove any moisture. Place them in a shallow baking dish or a large zip lock bag for marinating.
  2. Make and Apply 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 cod fillets and turn them to coat evenly. Cover the dish with plastic wrap or seal the bag tightly, then refrigerate to marinate for 30 minutes to allow flavors to penetrate.
  3. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for the finishing bake after searing.
  4. Sear the Cod – First Side: Heat the avocado oil in a large cast iron skillet over medium heat until it shimmers. Remove the cod from the marinade, shaking off any excess, and place in the skillet skin side up. Sear for 2-3 minutes, allowing a golden brown crust to form on the bottom surface.
  5. Sear the Cod – Second Side: Carefully flip the fillets to sear the other side for another 2-3 minutes, ensuring the skin becomes crispy and the exterior is nicely caramelized.
  6. Bake to Finish: Transfer the seared cod fillets from the skillet to the preheated oven. Bake for an additional 2-4 minutes until the internal temperature reaches 135-140°F (57-60°C) or the fish flakes easily with a fork, signaling it is perfectly cooked through.

Notes

  • Marinating the fish for longer than 30 minutes is possible but avoid exceeding 1 hour to prevent the miso flavors from becoming too strong or the fish texture from becoming mushy.
  • If you don’t have coconut aminos, low sodium soy sauce is a great substitute.
  • Use a cast iron or heavy-bottomed skillet to get the best sear and crust on the fish.
  • Check the internal temperature with a food thermometer to avoid overcooking the delicate cod.

Keywords: Miso Black Cod, black cod recipe, miso marinated fish, seafood main course, Japanese fish dish, baked and seared cod

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