Miso-Glazed Black Cod with Ginger Scallions
A restaurant-quality dish with buttery fish glazed in savory-sweet miso, topped with crisp-tender ginger and scallions for a perfect balance of umami. This japanese-inspired seafood ready in about 32 minutes pairs (6 oz each) black cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp (minced) fresh ginger
- 1/4 cup (thinly sliced) scallions
- 1 tsp sesame oil
- 1/2 tsp rice vinegar
- 1 tsp sesame seeds
Instructions
- Step 1: Whisk miso paste, mirin, sake, ginger, and rice vinegar in a bowl until smooth. Brush 2 tbsp glaze over fish fillets, reserving remaining glaze.
- Step 2: Heat sesame oil in an oven-safe skillet over medium-high heat. Place fish skin-side down and sear for 3 minutes until golden brown.
- Step 3: Transfer skillet to a 400°F (200°C) oven and bake for 8-10 minutes until fish flakes easily with a fork.
- Step 4: While fish bakes, sauté scallions in a small pan with 1/2 tsp sesame oil until crisp-tender (about 2 minutes). Remove fish from oven, brush with reserved glaze, and top with scallions. Garnish with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Black Cod with Ginger Scallions take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Black Cod with Ginger Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) black cod fillets from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Ginger Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Black Cod with Ginger Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Black Cod with Ginger Scallions?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
My whole family loved this.
