Seared Miso-Glazed Black Cod with Pickled Ginger
Silky black cod marinated in a savory miso glaze and pan-seared to caramelized perfection, served with tangy pickled ginger. This japanese-inspired seafood ready in about 20 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 350 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
- 2 tbsp sake
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/4 cup, for serving pickled ginger
- 2, thinly sliced, for garnish scallions
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar until smooth. Pat dry 4 black cod fillets and coat each evenly with the miso marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Remove excess marinade from the cod and place fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crisp and caramelized.
- Step 3: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
- Step 4: Serve immediately, garnished with 2 thinly sliced scallions and accompanied by 1/4 cup pickled ginger on the side.
Frequently asked questions
How long does Seared Miso-Glazed Black Cod with Pickled Ginger take to make?
Total time is about 20 minutes (10 min prep + 10 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 Seared Miso-Glazed Black Cod with Pickled Ginger?
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 Seared Miso-Glazed Black Cod with Pickled Ginger?
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 Seared Miso-Glazed Black Cod with Pickled Ginger 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 Seared Miso-Glazed Black Cod with Pickled Ginger?
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
- ★★★★★
This is a new favorite! The searing was easy and the dish was elegant for company.
- ★★★★★
Loved it! So simple and delicious, the pickled ginger added the perfect tang.
- ★★★★★
The miso glaze was perfect, and the black cod was so tender. My family loved it for dinner!
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
