Pan-Seared Miso-Glazed Black Cod with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky black cod fillets glazed with sweet miso and pan-seared to a delicate caramelized finish, served with a vibrant ginger-soy dipping sauce. This Japanese-inspired seafood recipe, ready in about 50 minutes, pairs 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 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.

Prep: 40 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) black cod fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
2 tbsp vegetable oil
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp rice vinegar
2 stalks green onions, thinly sliced

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth. Coat each of the 4 black cod fillets evenly with this miso glaze. Cover and refrigerate for at least 30 minutes.
Step 2: While the fish marinates, prepare the ginger-soy sauce by combining 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tbsp thinly sliced green onions in a small bowl. Set aside.
Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Remove excess glaze from the cod and sear the fillets skin-side down for 4-5 minutes until the skin is crisp and golden.
Step 4: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily. Serve immediately with the ginger-soy sauce drizzled over or on the side.