Equipment
* optional
Ingredients
Fish
- 600 g black cod fillets, skin-on
Miso Glaze
- 60 g white miso paste
- 45 ml mirin
- 45 ml sake
- 15 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 377 kcal
- Protein
- 22 g
- Carbohydrates
- 14 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 678 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 74 mg
- Potassium
- 571 mg
- Calcium
- 62 mg
- Iron
- 2.3 mg
- Magnesium
- 90 mg
- Phosphorus
- 277 mg
- Zinc
- 0.9 mg
- Vitamin A
- 140 mcg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 2.3 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.17 mg
- Niacin
- 6.1 mg
- Folate
- 25 mcg
- Water
- 122 g
- Alcohol
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
Whisk the white miso paste, mirin, sake, and granulated sugar in a mixing bowl until completely smooth and the sugar has fully dissolved.
Pat the black cod fillets completely dry using paper towels to ensure the glaze adheres properly.
Coat the fillets generously on all sides with the miso glaze using a pastry brush, reserving a small amount of glaze for brushing later.
Bake the fish on the prepared baking sheet for 10 to 12 minutes. Check that the internal temperature reaches a minimum of 63 degrees Celsius or 145 degrees Fahrenheit and the flesh flakes easily.
Brush the fillets with the reserved glaze and broil on high for 2 to 3 minutes until the top is bubbling and deeply caramelized.
Chef's Notes
- White miso is crucial for this recipe as it offers a sweet, mellow profile that complements the fish without overpowering it. Avoid red miso, which is too salty for this application.
- Black cod, also known as sablefish, is incredibly rich in omega-3 fatty acids. This high oil content makes it very forgiving to cook since it rarely dries out.
- If time permits, you can marinate the cod in the refrigerator for up to 48 hours to deepen the flavor profile, reminiscent of the traditional multi-day Nobu-style preparation.
- Always line your baking sheet with aluminum foil for easy cleanup, as the sugars in this glaze will bake firmly onto an unlined pan.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Reheat gently in the oven at 150 degrees Celsius until warmed through to avoid drying out the fish.
Troubleshooting
Glaze burns quickly in the oven
Cause: The high sugar content in mirin and granulated sugar caramelizes rapidly under high direct heat.
Fix: Carefully scrape off any blackened bits with a butter knife before serving.
Prevention: Ensure the baking sheet is placed on the middle rack rather than too close to the broiler element.
Cultural Context
Miso-marinated black cod, known as Gindara Misozuke, is a traditional Japanese delicacy popularized globally by Chef Nobu Matsuhisa. The classic preparation utilizes the marinade as both a preservative and flavor enhancer, infusing the buttery fish with an irresistible balance of sweet and umami notes.
