Miso-Soaked Black Cod with Mirin Glaze
Black cod fillets marinated in a savory-sweet miso glaze that absorbs deeply during cooking, resulting in buttery, umami-rich fillets with a delicate caramelized crust. This japanese-inspired seafood ready in about 48 minutes pairs (6 oz each), skin-on 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 320 calories and feeds 2, 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
- 2 (6 oz each), skin-on black cod fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar, and 1/2 tsp sesame oil until smooth. Pat black cod fillets dry with paper towels, then brush each fillet generously with the miso mixture, ensuring the skin is coated.
- Step 2: Place fillets skin-side down on a parchment-lined baking sheet. Refrigerate for 30 minutes to allow flavors to imbibe into the fish, then preheat oven to 400°F.
- Step 3: Bake for 12-14 minutes until the top is golden and the fish flakes easily with a fork. Remove from oven, brush with any remaining glaze from the pan, and sprinkle with 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Soaked Black Cod with Mirin Glaze take to make?
Total time is about 48 minutes (35 min prep + 13 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-Soaked Black Cod with Mirin Glaze?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Soaked Black Cod with Mirin Glaze?
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-Soaked Black Cod with Mirin Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Soaked Black Cod with Mirin Glaze?
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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
