Entree: United States – Alaska – Alaskan Black Cod with Miso

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Additional 24 hrs

Total 24 hrs 10 min

Ingredients

- 4 black cod (sablefish) fillets, approx. 6 oz (170 g) each, skin on
- 1/3 cup (80 g) white miso paste (shiro or Saikyo-style)
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 ml) neutral oil (for baking sheet)
- 2 tbsp (30 g) unsalted butter or neutral oil, optional for finishing
- 2 scallions, thinly sliced (for garnish)
- 1 tsp (5 g) toasted sesame seeds (for garnish)
- Lemon wedges, optional, to serve

Note: if white miso is very salty, reduce added salt—the miso provides most seasoning.

Instructions

1. Make the marinade: whisk together 1/3 cup (80 g) white miso paste, 3 tbsp (45 ml) mirin, 2 tbsp (30 ml) sake and 1 tbsp (15 g) sugar until smooth and sugar is dissolved.
2. Marinate the fish: pat the black cod fillets dry. Spread an even layer of the miso marinade over each fillet (skin side down), place on a tray, cover, and refrigerate for 24–48 hours for best flavor and texture.
3. Remove excess marinade: when ready to cook, gently wipe off excess surface marinade with a paper towel (do not wash), leaving a thin layer to caramelize. Let fillets come toward room temperature for 15–20 minutes.
4. Preheat and prepare: preheat oven to 400°F (200°C) with a rack in the upper third, or preheat broiler. Line a baking sheet with foil and lightly oil it (1 tsp / 5 ml).
5. Cook the fish: place fillets skin-side down on the prepared sheet. Bake 10–12 minutes until fish is opaque and flakes easily, then move under the broiler (or increase heat) for 1–3 minutes to caramelize the top—watch closely to avoid burning. If using broiler-first method, broil 4–6 minutes then finish at 375°F (190°C) for 4–6 minutes until cooked through.
6. Finish and serve: if desired, dot with 2 tbsp (30 g) butter or brush with a little oil to add gloss. Rest 2 minutes, garnish with sliced scallions and 1 tsp (5 g) toasted sesame seeds, and serve with lemon wedges on the side.