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My review
Miso-Glazed Black Cod
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."
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Ingredients
40 m servings 290 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 290 calories; 1.9 g fat; 20.9 g carbohydrates; 37.3 g protein; 72 mg cholesterol; 846 mg sodium. Full nutrition
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Reviews
Read all reviews 3649 Ratings
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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...
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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.
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...