Miso-Glazed Black Cod

Miso-Glazed Black Cod

Seafood Fish

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.

Servings per recipe: 2
Calories per serving: 290
Preparation time: 10m
Total cooking time: 40m


  • 3 tablespoons white miso paste
  • 2 tablespoons water
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 (7 ounce) black cod fillets


  • 1   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.
  • 2   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.
  • 3   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.
  • 4   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.

Nutrion facts:

Total Fat 1.9g 3%
    Saturated Fat 0.0g  
Cholesterol 72mg 24%
Sodium 846mg 34%
Potassium 800mg 22%
Total Carbohydrates 20.9g 7%
Dietary Fiber 0.3g 1%
Protein 37.3g 75%
Sugars 16g  
Vitamin A 49IU  
Vitamin C 5mg  
Calcium 21mg  
Iron 1mg  
Thiamin 0mg  
Niacin 10mg  
Vitamin B6 1mg  
Magnesium 48mg  
Folate 12mcg