Ingredients:

  • 2 tablespoons sake (30 ml)
  • 2 tablespoons mirin (30 ml)
  • 4 tablespoons white miso paste (60 ml)
  • 3 tablespoons granulated sugar (45 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 2 (6-ounce/170g) black cod fillets, skin on or off
  • 1 tablespoon vegetable oil (15 ml)
  • Sesame seeds for garnish (optional)
  • Chopped scallions for garnish (optional)

Instructions:

  1. In a small saucepan, combine sake and mirin. Bring to a simmer over medium heat. Cook for 1 minute, stirring occasionally, to evaporate some of the alcohol. Remove from heat. Whisk in miso paste, sugar, and soy sauce until smooth. Let cool completely.
  2. Place black cod fillets in a shallow dish or zip-top bag. Pour the cooled miso marinade over the fish, ensuring it's evenly coated. Cover and refrigerate for at least 4 hours, or up to 24 hours.
  3. Preheat oven to 400°F (200°C). If using an oven-safe skillet, heat it over medium-high heat with the vegetable oil. If using a baking sheet, line it with parchment paper and lightly grease it.
  4. Remove the black cod from the marinade, gently wiping off excess (reserve the marinade!). Either: Sear the cod skin-side down for 3-4 minutes until golden brown and crispy, then flip and transfer the skillet to the preheated oven and bake for 5-7 minutes. Or: Place the cod on the prepared baking sheet and bake for 8-10 minutes. Cook until the fish is opaque and flakes easily with a fork, or until the internal temperature reaches 145°F (63°C).
  5. For a deeper glaze, brush the reserved marinade over the fish during the last 2-3 minutes of cooking.
  6. Garnish with sesame seeds and chopped scallions, if desired. Serve immediately. The best black cod recipe.