Ingredients:

  • 1/2 cup (120 ml) white miso paste
  • 1/4 cup (60 ml) sake (Japanese rice wine)
  • 1/4 cup (60 ml) mirin (sweet Japanese rice wine)
  • 3 tablespoons (45 ml) granulated sugar
  • 1 tablespoon (15 ml) soy sauce
  • 4 (6-8 ounce / 170-225g) black cod fillets, skin on or off (your preference)
  • 2 tablespoons vegetable oil (or other neutral oil, like canola)
  • Green onions, thinly sliced (for garnish) (Optional)

Instructions:

  1. In a mixing bowl, whisk together the miso paste, sake, mirin, sugar, and soy sauce until smooth.
  2. Place the black cod fillets in a shallow dish or resealable bag. Pour the miso marinade over the fish, ensuring each fillet is thoroughly coated.
  3. Cover the dish or seal the bag and refrigerate for at least 24 hours, or up to 72 hours.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  5. Remove the cod from the marinade and gently pat dry with paper towels.
  6. Heat the vegetable oil in an oven-safe skillet over medium-high heat. Sear the cod fillets, skin-side down (if using skin-on), for 2-3 minutes, or until lightly browned.
  7. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the cod is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  8. Carefully remove the black cod from the oven. Garnish with thinly sliced green onions, if desired. Serve immediately.