Miso Black Cod
Yield: 3-4 portions
  • 1 lb black cod, cut into 3-4 fillets
  • ¼ cup mirin (or white wine)
  • ¼ cup soy sauce
  • 1 tbl maple syrup (can use agave, honey, or brown sugar)
  • ½ cup shiro (white) miso paste
  • 1 tbl safflower oil (or other oil with a high burn temperature: canola, grapeseed, etc)
  1. Place fillets into a container (with a lid) that is just big enough to fit the fish if possible.
  2. In a small pot, combine mirin, soy sauce, and maple syrup.  Cook until just bubbling at the sides, turn off the heat and stir in the miso paste.  Let cool completely.
  3. Set aside ¼ - ½ cup of the marinade to use as a sauce later, refrigerate.   Pour the rest of the marinade over the fish.  The fillets do not have to be completely submerged but make sure they are fully coated.  Refrigerate 24-36 hours.
  4. Preheat the oven to 400°F and start to warm the reserved marinade in a small pot, stirring occasionally. Remove the fish from the fridge and scrape off the marinade.
  5. Heat oil in an oven-safe sauté pan until almost smoking (just get it really hot).
  6. Sear the fillets 1-2 minutes on first side, until a dark caramelized brown, flip over and put the pan into the preheated oven.
  7. Bake for 10 minutes and serve hot with reserved marinade.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/miso-black-cod/