This is my take on 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 meat flakes easily and the bones pull out with no effort.
Ingredients
- cooking spray:
- white miso paste: 3 Tbsp
- water: 2 Tbsp
- mirin (Japanese sweet wine): 2 Tbsp
- sake: 2 Tbsp
- brown sugar: 1 Tbsp
- black cod fillets: 2 piece (7 ounce)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Set an 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 foil with cooking spray.
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Whisk miso, 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 the heat and let cool completely, 3 to 5 minutes. Dotdash Meredith Food Studios
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Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes. Dotdash Meredith Food Studios
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Broil 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 before serving. Dotdash Meredith Food Studios
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Serve with your favorite sides, enjoy! Dotdash Meredith Food Studios
