-
-
My review
Miso-Glazed Black Cod
70k
Chef John
"This is my take on the oft requested 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 bones pull out with no effort, and the meat flakes."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 290Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Set 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 aluminum foil.
- Whisk miso paste, 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 heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5170 Ratings
-
-
-
-
-
Most helpful positive review
5/19/2014
My wife said that it tasted "restaurant quality", and I definitely agree. I didn't have sake available, so I substituted Chinese cooking wine. Otherwise, I followed the recipe precisely. This...
Most helpful critical review
9/21/2015
Black Cod isn't my choice when I cook for clients. Because it's extremely delicate and needs to be served immediately. But a client saw this and asked that I prepare it for her. As a tri...
Most helpful
Most positive
Least positive
Newest
5/19/2014
My wife said that it tasted "restaurant quality", and I definitely agree. I didn't have sake available, so I substituted Chinese cooking wine. Otherwise, I followed the recipe precisely. This...
9/21/2015
Black Cod isn't my choice when I cook for clients. Because it's extremely delicate and needs to be served immediately. But a client saw this and asked that I prepare it for her. As a tri...
8/30/2014
Amazingly delicious. I used coconut sugar instead of brown and hard cider instead of sake, and it was out of this world. We'll be buying black cod just to make this recipe. A small amount of fis...
3/2/2015
I found black cod at Trader Joe's and having never tried it, or cooked it, before I was happy to find such a tasty and easy recipe here. I too used apple cider in place of the sake and Japanese...
2/25/2015
Made this for dinner tonight & it was excellent. Very easy to make. I followed the recipe exactly as written, but had to cook it a few minutes extra. My husband loved it too. Will definitely mak...
2/12/2015
Best cod recipe I've tried. Next time I'm going to bake it at 400 degrees for 15 minutes instead of broiling.
3/12/2015
I made this for a dinner party of eight. I had to broil the cod for about 8 minutes per side, because of the quantity. I served it with brown rice and sautéed snap peas with garlic and sesame se...
1/25/2015
Just finished eating dinner and had to rate this. Absolutely delicious! Followed the recipe exactly as is. This recipe is so simple and fast while tasting like a 5-star restaurant. I just wa...