Print: Miso-Glazed Black Cod

This is my take on miso-glazed black cod, made famous by Chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides — I like the heat to only penetrate from the top down. This makes for a lovely caramelized top and a super juicy interior. Cooking times will vary, but simply broil the fish until the meat flakes easily and the bones pull out with no effort.

Prep

16 min

Cook

48 min

Servings

Difficulty

Hard

Ingredients

cooking spray
3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin , Japanese sweet wine
2 tablespoons sake
1 tablespoon brown sugar
2 , 7 ounce

Instructions

1 Gather all ingredients.
2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.
3 Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.
4 Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.
5 Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.
6 Serve with your favorite sides, enjoy!

Nutrition per serving

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