Seared Miso-Glazed Black Cod with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Delicate black cod fillets marinated in a sweet and savory miso glaze, then seared to caramelized perfection and served with a fragrant ginger-soy dipping sauce. This Japanese-inspired seafood recipe, ready in about 30 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 360 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 360 cal/serving

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Ingredients

4 fillets (6 oz each) black cod fillets
3 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
1 tbsp granulated sugar
2 tbsp vegetable oil
1 tbsp fresh ginger, minced
3 tbsp soy sauce
1 tbsp rice vinegar
2 stalks scallions, thinly sliced
1 tsp toasted sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp granulated sugar until smooth. Coat 4 black cod fillets evenly with the miso marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
Step 2: Preheat oven to 400°F. Heat 2 tbsp vegetable oil in a large ovenproof skillet over medium-high heat until shimmering.
Step 3: Remove cod from marinade and wipe off excess to prevent burning. Place fillets skin-side down in the skillet and sear for 3-4 minutes until the skin is crisp and golden.
Step 4: Transfer the skillet to the preheated oven and roast the cod for 6-8 minutes until the fish is opaque and flakes easily with a fork.
Step 5: Meanwhile, in a small bowl, mix 1 tbsp minced fresh ginger, 3 tbsp soy sauce, and 1 tbsp rice vinegar to create the ginger-soy dipping sauce.
Step 6: Plate the cod fillets and drizzle some of the ginger-soy sauce over them. Garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.