Print

Miso Black Cod Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

This Miso Black Cod recipe features tender, juicy black cod fillets marinated in a flavorful blend of white miso paste, coconut aminos, rice vinegar, maple syrup, and garlic. The fish is first seared in a hot cast iron skillet for a beautifully caramelized crust, then finished in the oven to achieve perfect flakiness. This dish offers a harmonious balance of savory, sweet, and umami flavors, making it an elegant and healthy choice for any meal.

Ingredients

Scale

Fish

  • 4 6-oz Black cod fillets

Marinade

  • 1/4 cup White miso paste
  • 2 tbsp Coconut aminos (or low sodium soy sauce)
  • 2 tbsp Rice vinegar
  • 3 tbsp Maple syrup
  • 4 cloves Garlic (minced)

For Cooking

  • 1 tbsp Avocado oil

Instructions

  1. Prepare the fish: Pat the black cod fillets dry with a paper towel to remove any excess moisture. Place them in a shallow baking dish or a large zip-lock bag to prepare for marinating.
  2. Make the marinade and marinate: In a small bowl, whisk together the white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic until evenly combined. Pour this marinade over the cod fillets, ensuring each piece is well-coated. Cover the dish with plastic wrap or seal the bag, then let the fish marinate for 30 minutes to absorb the flavors.
  3. Preheat the oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for finishing the fish.
  4. Sear the cod: Heat the avocado oil in a large cast iron skillet over medium heat until it shimmers. Place the cod fillets skin side up in the skillet, gently shaking off any excess marinade to avoid burning. Sear for 2 to 3 minutes, allowing a browned crust to form on the bottom side.
  5. Flip and sear the other side: Carefully flip the cod fillets to sear the skin side for another 2 to 3 minutes, aiming for a crispy and flavorful skin texture.
  6. Finish in the oven: Transfer the cast iron skillet containing the cod fillets to the preheated oven. Bake the fish for 2 to 4 minutes, checking that the internal temperature reaches between 135 and 140 degrees Fahrenheit (57 to 60 degrees Celsius) or until the fish flakes easily with a fork. This ensures perfectly cooked, tender black cod.

Notes

  • If you don’t have coconut aminos, low sodium soy sauce is a suitable substitute for the marinade.
  • Marinating for 30 minutes enhances the umami flavor but avoid marinating too long to prevent the miso from overpowering the delicate fish.
  • Use a cast iron skillet for the best searing results, as it retains heat well and creates a crispy crust.
  • Monitor the fish closely while baking to avoid overcooking, which can dry out the cod.
  • Let the fish rest for a couple of minutes after baking before serving to allow juices to redistribute.

Keywords: Miso black cod, miso marinated fish, Japanese seafood recipe, seared black cod, healthy fish recipe, umami cod fillets

Find it online: https://thehungrymason.com/miso-black-cod-recipe/