Miso Glazed Black Cod
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Chef Nobu Matsuhisa's signature dish of black cod in a sweetened miso glaze is rightfully world famous. As the fish quickly cooks over high heat and is finished under the broiler, the sugars in the sake miso marinade caramelize to form a lacquered golden brown surface. While the dish takes some planning to allow the black cod (also known as sablefish) time to absorb the flavorful marinade. It cooks fast and requires very little clean-up.
Equipment
- Small Saucepan
- Whisk
- 9x13 baking dish
- large ovenproof skillet
- tongs or fish spatula
Ingredients
- 3 tbsp mirin
- 3 tbsp sake
- ½ cup white miso such as Yamaiirushi
- ⅓ cup granulated sugar
- 1 tsp sesame oil
- 6 6-7 oz skin-on black cod (sablefish) fillets
- 2 tbsp vegetable oil
- pickled ginger optional, for serving
Instructions
Make The Marinade
- Bring mirin and sake to a boil in a small saucepan over medium heat. Whisk in the miso until smooth, about 1 minute.3 tbsp mirin, 3 tbsp sake, ½ cup white miso
- Add the sugar and continue whisking until fully dissolved, 1–2 minutes.⅓ cup granulated sugar
- Remove from heat and stir in the sesame oil.1 tsp sesame oil
- Transfer to a 9x13-inch baking dish and let cool completely (about 20 minutes).
- Add the cod fillets, turning to coat. Cover and refrigerate at least 8 hours or up to 48 hours.6 6-7 oz skin-on black cod (sablefish) fillets
Preheat the oven, Heat the pan
- Preheat the oven to broil with the rack positioned 6–8 inches from the heat source. Heat the vegetable oil in a large ovenproof skillet over high heat until shimmering.2 tbsp vegetable oil
Prep the Fish
- Remove the fillets from the marinade and gently scrape off excess marinade (this prevents burning). Discard the marinade.
Sear & Broil
- Flip the fillets, then transfer the skillet to the oven and broil for 4–6 minutes, until the fish is flaky and caramelized. Watch closely to avoid scorching.
- Flip fillets. Transfer skillet to preheated oven, and broil until cod is flaky and cooked through, 4 to 6 minutes, watching fillets carefully to ensure they do not scorch.
Serve
- Transfer to plates, skin side down, and serve with pickled ginger if desired.pickled ginger
Video
More About This Recipe
Kitchen Tools You’ll Need
- Small saucepan – for creating that silky miso marinade
- Whisk – helps fully incorporate the miso without lumps
- 9x13 baking dish – perfect for marinating evenly
- Large ovenproof skillet – essential for that stovetop-to-broiler transition
- Tongs or fish spatula – to carefully flip delicate fillets without breaking them
- Each tool keeps the process simple—and ensures you get that perfect finish.
Cooking Tips (So It Turns Out Perfect Every Time)
- Don’t skip the marinade time – this is where all the flavor develops
- Let the marinade cool completely before adding fish (or you’ll start cooking it too early)
- Scrape off excess marinade before cooking to prevent burning
- Watch closely under the broiler – that caramelization happens fast
- Use high heat for the sear – this gives you that golden crust before finishing
Nutrition
Serving: 1filletCalories: 420kcalCarbohydrates: 18gProtein: 34gFat: 22gFiber: 1gSugar: 14g
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