Nobu-style miso-marinated black cod cooks quickly in a hot pan and delivers a rich, buttery bite. Although the fillets need to marinate for at least 24 hours, the result is well worth the wait: tender, caramelized fish with deep umami flavour.
Black cod is prized for its silky texture and high oil content, which makes it ideal for a quick sear. The miso marinade below uses only four ingredients and comes together in minutes. Coat the fish, refrigerate for a minimum of 24 hours (up to three days), then sear in a hot skillet and finish in the oven for golden, flaky fillets.
Black cod (sablefish) can be more expensive than other white fish, but it’s a lovely choice for a special meal. This marinade also works well with Chilean sea bass, regular cod, halibut, salmon, mahi mahi or Arctic char if you prefer a different fish.
Ingredients and substitutions
Notes on the main ingredients
Black cod – Also called sablefish, black cod has a buttery, melt-in-your-mouth texture and is excellent for quick searing. Its high oil content helps prevent overcooking and yields a beautiful finish. For a budget-friendly swap, use regular cod or another firm, oily fish.
White (shiro) miso paste – White miso is widely available at supermarkets, often in the international or refrigerated natural foods section.
Sake (rice wine) – Filtered sake is common at liquor stores, usually in small bottles. If you don’t have sake, substitute dry sherry, Shaoxing wine, or a dry white wine.
Mirin – Mirin is easier to find now and is typically shelved near soy sauce. Aji-Mirin is a common, budget-friendly option; true mirin (hon mirin) may be available at Asian grocery stores. If needed, replace mirin with dry white wine plus a teaspoon of sugar, or simply water and a teaspoon of sugar.
How to make miso black cod: step-by-step
Below is a visual overview of the process. For the full recipe with measurements and timing, see the recipe card further down.
Step 1: Whisk the miso marinade, add the fillets to a zipper bag or shallow container, and coat thoroughly.
Step 2: Refrigerate for at least 24 hours, up to 3 days, for the best flavor and texture.
Step 3: Sear the cod in a hot skillet until caramelized, then finish in the oven until just flaky.
Step 4: Rest briefly, then plate and garnish.
Recipe tips
I recommend a non-stick skillet to reduce the chance of sticking and preserve the delicate flesh. Many non-stick pans are not oven-safe; if yours isn’t, move the seared fillets to a parchment-lined baking sheet to finish in the oven.
What to serve with miso black cod
Keep sides simple to let the cod shine. Steamed white or brown rice and roasted or steamed greens—such as asparagus, green beans, broccoli or broccolini—are excellent choices. Steamed or sautéed baby bok choy pairs nicely as well.
A crisp salad or an Asian-style cucumber salad also complements the rich, savory fish.
Get the Recipe: Miso Black Cod
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Ingredients
- 1 1/2 Tablespoons white miso
- 1 1/2 Tablespoons mirin
- 1 Tablespoon sake
- 1 1/2 Tablespoons white granulated sugar
- 2 fillets black cod about 10-12 oz
- 1 – 2 Tablespoons cooking oil
To serve:
- lemon wedges
- green onion green part only, sliced diagonally
- black sesame seeds optional
Instructions
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In a small saucepan, combine 1 1/2 Tablespoons white miso, 1 1/2 Tablespoons mirin, 1 Tablespoon sake and 1 1/2 Tablespoons white granulated sugar. Warm over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil. Remove from the heat and cool completely to avoid cooking the fish.
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When cooled, place cod fillets in a zipper bag or shallow container and coat thoroughly with the marinade. Seal or cover and refrigerate for at least 24 hours, ideally 2–3 days.
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Preheat the oven to 400°F (non-convection). Remove the fish from the refrigerator and let it sit at room temperature for 15 minutes. Wipe off excess marinade before cooking.
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Heat 1–2 Tablespoons cooking oil in a non-stick skillet over medium heat. Place the cod skin-side up into the hot skillet and sear 2–3 minutes, until golden and caramelized in spots. Turn and cook another 1–2 minutes.
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Transfer the fish to the preheated oven (either in the skillet if oven-safe, or on a parchment-lined baking sheet) and bake 5–7 minutes, until the fish flakes easily and reaches 145°F internal temperature. For extra color, broil for a minute or two at the end.
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Serve immediately with lemon wedges and sliced green onions. Sprinkle black sesame seeds if desired.
Notes
Sake can be replaced with dry sherry or a dry white wine.
Refer to the earlier ingredient notes and step-by-step photos for substitution ideas and helpful visuals.
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