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GET IT NOWI’m So Glad I Finally Made Miso Black Cod At Home
I set out to make this recipe after having black cod at a restaurant. I fell in love with the moist, buttery texture (it reminds me of sea bass, one of my favorite types of fish ever) and the sweet marinade.
Later, I learned that miso cod became famous from a restaurant chain called Nobu, but mine is inspired by the version I tried and also by the ingredients I usually keep at home. I did have to buy white miso paste, and while I don’t often eat soy, it was worth every bite for this black cod recipe. Here’s why:
- Melt-in-your-mouth tender – I couldn’t believe how moist and delicate the fish turned out. The buttery flakes pulled apart so easily.
- Sweet, caramelized glaze – The seared edges had a sweet, golden crust that tasted just like the one I remembered from the restaurant. Maybe even better.
- Super fast marinade – Most black cod recipes have you marinate the fish for a day or more, but this one only needs 30 minutes. Patience isn’t my strong suit, so I love that it still delivers big flavor without a long wait.
- Family approved – I kept asking my family what I should tweak, and they all told me not to touch a thing. I tasted the marinade before adding the fish and thought it was too salty and strong, but once the black cod cooked, it mellowed into the perfect balance.
If you love delicate whitefish, make this miso black cod with me and you’ll see why I’m obsessed!
Ingredients & Substitutions
Here I explain the best ingredients for my miso-glazed black cod recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Black Cod Fillets – Black cod, also called sablefish, butterfish, or Alaskan black cod, is a buttery, incredibly tender whitefish with a mild flavor and lots of omega-3 fatty acids. It’s not actually related to regular cod — and I think it tastes even better. I recommend 3/4 to 1 inch thick fillets for the best texture. I found frozen ones at my local warehouse club that was already portioned, sustainably caught, and a great deal. Just thaw them in the fridge overnight. If you’re going to make this with another type of fish, I recommend buttery ones like sea bass or salmon; regular cod doesn’t actually taste that good here, despite the similar name.
- White Miso Paste – This gives the marinade its signature umami flavor and a little natural sweetness. I don’t usually eat much soy, but it’s worth it here. If you need a swap, yellow miso works in a pinch, but red miso will be too strong for this miso cod recipe.
- Coconut Aminos – My favorite soy sauce alternative. It’s slightly sweeter and lower in sodium. You can definitely use low-sodium soy sauce if that’s what you’ve got.
- Rice Vinegar – Adds a touch of acidity to balance the rich fish and sweet marinade, plus it makes the black cod extra tender. White wine vinegar or apple cider vinegar work pretty well as alternatives.
- Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup and it caramelized beautifully over this miso black cod! Regular works fine, though.
- Garlic – Fresh minced garlic gives the best flavor, but you can use 2 teaspoons of the jarred kind or 1/2 teaspoon of garlic powder if needed.
- Avocado Oil – For searing. Olive oil or any neutral cooking oil will work.
How To Cook Black Cod
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the black cod. Whisk the miso paste, coconut aminos, vinegar, maple syrup, and garlic together, then pour the mixture over the fish and turn to coat. Cover and let it marinate for about 30 minutes.
- Sear the fish. Heat the oil in a large cast iron skillet. Add the fillets skin side up and sear until the bottom gets a nice golden crust. Turn the fish over and let the skin crisp up.
- Finish in the oven. Place the black cod in the oven and bake until it flakes easily with a fork. I like a light sprinkle of green onions for garnish.
My Recipe Tips
- Pat the fish dry before marinating. It helps the marinade stick better, gives a nicer sear later on, and helps the fish turn out even more tender.
- Marinate the black cod at room temperature. It’s a short marinating time anyway and this helps the fish cook more evenly. My cook times here are based on doing it this way, and could take longer if your fish is completely cold from marinating in the fridge.
- Stick to a short marinating time. I know it’s tempting to let it sit longer, but this marinade is strong and can overpower the fish if you leave it too long. 30 minutes really is enough.
- You’ll need an oven-safe skillet — I use this cast iron pan. It can go straight from stovetop to oven without moving the fillets. Less mess and less risk of breaking the fish.
- Wait until the oil shimmers before adding the fish. This helps it sear properly and keeps the sugar in the marinade from burning too fast.
- This marinade is sweet and burns fairly easily, so watch the heat when searing the black cod. You may need to turn it down to medium-low, or reduce the searing time slightly and increase the oven time by a couple minutes.
- If your sablefish is frozen, it may split in half while thawing because it’s so tender. Especially if it was previously frozen, as many in stores are. This is totally normal and actually happened to mine in the photos you see here. The skin usually keeps the pieces from falling apart completely. Because of that, I place the fish into the pan with my hands instead of using tongs or a spatula. Once one side is seared, it firms up and becomes much easier to flip with a fish spatula, which I definitely recommend for this miso cod recipe.
- If you want crispy skin, start with the skin side down and finish with it facing up in the oven. I usually do the opposite, placing the skin side down last, because even though it softens, it helps protect the delicate flesh from overcooking while the black cod bakes.
- My black cod fillets were 3/4 to 1 inch thick. If yours are thinner, you might not even need the oven step. Use a meat thermometer to check that it reaches 135 to 140 degrees F. This is the ideal temperature that’s cooked through but still buttery and moist — 145 is more firm and drier.
Miso Black Cod
My miso black cod recipe makes tender, buttery fish with sweet, sticky glaze. An easy, restaurant-worthy, Japanese-inspired dinner at home!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the black cod fillets dry with a paper towel. Place them in a shallow baking dish or a large zip lock bag.
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In a small bowl, whisk together the miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic. Pour the marinade over the fish and turn to coat evenly. Cover with plastic wrap or seal the bag, and marinate for 30 minutes.
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Preheat the oven to 400 degrees F (204 degrees C).
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Heat the oil in a large cast iron skillet over medium heat, until it shimmers. Add the cod, skin side up, shaking off any excess marinade. Sear for 2-3 minutes, until a browned crust forms on the bottom.
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Flip the fish and sear for 2-3 minutes on the other side, until the skin is crispy.
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Transfer the black cod to the oven and bake for 2-4 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C) or it flakes easily with a fork.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 black cod fillet
- Tips: Check out my recipe tips above to help you get the best texture, flavor, and sear without overcooking the fish.
- Storage: Let the black cod cool first, then store it in an airtight container in the fridge. While it’s best fresh, it’s still good for 3-4 days and I find it doesn’t dry out as easily as other types of fish.
- Meal prep: You can mix the marinade ahead of time and keep it in the fridge for a couple days. That way, all you have to do is pour it over the fish 30 minutes before you’re ready to cook.
- Reheat: Warm gently in the oven or a covered skillet over low heat. I try not to use the microwave with this one, since the fish is so delicate.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Black Cod Recipe
Serving Ideas
I was going to serve this miso black cod with roasted bok choy, but my grocery delivery gave me some too-wilted spinach instead, so I made green beans in the air fryer and they paired well with cauliflower rice as a base.
I’ve also done broccolini, sauteed zucchini, and even a quick cucumber salad for other seafood recipes.
10 Comments
Maggie
0How could I make this soy-free?
Maya | Wholesome Yum
0Hi Maggie, Unfortunately miso is a main ingredient in the glaze, so I don’t have a soy-free alternative for this one. I myself try not to eat a lot of soy, but for miso glaze I make an exception. You can omit the miso and the recipe will be soy-free, it just won’t be the same anymore.
Lisa Heil
0This was not a hit with my family, but I do not want to rate it harshly as we made it with white cod that was not the best quality. I actually liked the sweet flavor, and it was exciting to be able to have maple flavor on something now that we bought some of your syrup, but my husband and son found it boring. I am also wondering what it might be like on salmon, which we eat on a regular basis. I may make a small batch to try on a couple of pieces next time it is salmon night!
Maya | Wholesome Yum
0Sorry to hear that, Lisa! Yes, white cod isn’t the best with this recipe, it’s better with black cod or other types of buttery fish, like sea bass or salmon. I’m glad you liked the flavor, though! If you want to try again and can’t find black cod, try it with the salmon you have. Let me know how it goes if you do!
Kim
0I was intrigued by the recipe, as I’ve never seen black cod/sablefish locally. I reached out to a local seafood shop, and they were kind enough to pick some up at the wharf the next morning!
It was absolutely buttery, firm-textured, and the marinade was oh-so-good. Even my family (not big fish eaters) took extra servings. Thank you, Maya!
Wholesome Yum A
0That’s amazing, Kim! I love that you went the extra step to get the black cod, and it sounds like it was totally worth it. So glad the marinade was a hit, and even better that your family went back for seconds! Thanks so much for sharing 💛
Kim
0Absolutely phenomenal!
Wholesome Yum A
0Absolutely phenomenal is the best kind of feedback, thank you so much! I’m so glad you loved it 😊
Susan Schneider
0Can white cod be used? I’ve never seen black cod anywhere!
Maya | Wholesome Yum
0Hi Susan, Yes, you can use white cod, but like I explained above, it’s not actually that similar to black cod. Black cod is definitely more rare and I usually get it at either my local warehouse club or a fishmonger, but if you can’t find it, the closest would be sea bass or halibut. However, you can use regular cod if that’s what you’ve got.