Ingredients:

  • 4 tbsp (60 ml) white miso paste
  • 3 tbsp (45 ml) mirin (Japanese sweet rice wine)
  • 3 tbsp (45 ml) sake (or dry sherry as a substitute)
  • 2 tbsp (30 ml) granulated sugar
  • 1 tbsp (15 ml) soy sauce
  • 4 (6 oz / 170g each) black cod fillets
  • Vegetable oil (for greasing the baking dish)
  • Optional: Scallions/Spring Onions, thinly sliced, for garnish
  • Optional: Sesame Seeds for garnish

Instructions:

  1. In a saucepan, combine miso paste, mirin, sake (or sherry), sugar, and soy sauce. Heat over low heat, whisking constantly, until the sugar dissolves and the mixture is smooth. Remove from heat and let cool completely.
  2. Place the black cod fillets in a shallow dish or zip-top bag. Pour the cooled miso marinade over the fish, ensuring each fillet is evenly coated. Cover and refrigerate for at least 24 hours, and up to 72 hours. Turn the fillets occasionally during marinating.
  3. Preheat oven to 400°F (200°C/Gas Mark 6). Lightly grease a baking dish with vegetable oil.
  4. Remove the cod fillets from the marinade (discard the used marinade). Place the fillets in the prepared baking dish, skin-side up if using skin-on fillets.
  5. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). If the fish starts to brown too quickly, tent it loosely with aluminum foil.
  6. Garnish with sliced scallions and sesame seeds (if desired). Serve immediately. Pair this nobu miso cod recipe with rice.