Description
This elegant Miso-Marinated Black Cod recipe features tender, flaky black cod fillets steeped in a rich marinade of sake, mirin, white miso paste, and sugar. After marinating for up to 48 hours, the fish is perfectly seared and baked to achieve a caramelized, flavorful crust with a moist, buttery interior. This Japanese-inspired dish is ideal for a refined dinner, combining sweet and savory umami notes for a truly memorable meal.
Ingredients
Scale
Fish
- 4 black cod fillets (6-8 ounces each)
Marinade
- ½ cup sake
- ½ cup mirin
- 1 cup white miso paste
- ¾ cup granulated sugar
For Cooking
- 2 tablespoons vegetable oil
Instructions
- Prepare the Marinade: In a small saucepan, combine the sake and mirin. Bring to a boil over medium-high heat, letting the alcohol evaporate for about 1-2 minutes.
- Incorporate Miso and Sugar: Lower the heat to medium and add the white miso paste, stirring constantly to prevent burning. Once blended, add the granulated sugar and stir until it fully dissolves. Remove from heat and cool to room temperature.
- Marinate the Fish: Place the black cod fillets in a shallow dish or baking pan. Pour the cooled marinade over the fish, ensuring each piece is thoroughly coated. Cover tightly with plastic wrap and refrigerate for at least 24 hours, preferably 48 hours for maximum flavor penetration.
- Preheat Oven: Set your oven to 400°F (200°C). Remove fillets from the marinade and gently pat off any excess marinade with paper towels without rinsing.
- Sear the Cod: Heat vegetable oil in a large oven-safe skillet over medium-high heat. Place the fillets skin-side up and sear until the bottom turns golden brown, about 2-3 minutes.
- Bake the Fish: Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for 5-8 minutes until the fish is opaque throughout and flakes easily with a fork.
- Rest and Serve: Remove the skillet from the oven and allow the fish to rest for a few minutes before serving to let the flavors settle.
Notes
- Marinate the fish for at least 24 hours, but 48 hours is ideal for the best flavor infusion.
- When removing the fish from the marinade prior to cooking, do not rinse to preserve the flavor and texture.
- If you do not have an oven-safe skillet, you can transfer the fillets to a baking dish after searing for the oven step.
- Black cod is also known as sablefish; ensure fresh fillets for optimal taste and texture.
- Adjust sugar quantities if you prefer a less sweet marinade.
