This is a variation on the classic dish found in many modern Asian-inspired restaurants. The miso bath both flavors and cures the fish. Don’t be afraid to try this out on your family; roasted cod fillets are supremely easy to make and please almost everyone (even if they think they don’t like fish). If you can’t find or afford the fish suggested here, ask your fishmonger to suggest penny-wise firm white fish fillets that can be substituted.–Susie Cover
LC Channeling Your Inner Nobu Note
Restaurateur Nobu first popularized this intriguing miso marinade for fish, which lends an intensely rich, caramelized taste and toothsome texture to an ordinary catch. Go ahead. Channel your inner Nobu.
Miso Cod Recipe
- Quick Glance
- 15 M
- 25 M
- Serves 4
- 1 cup (8 ounces) mirin
- 2 cups (16 ounces) white or yellow miso paste
- 1 1/4 cups (10 ounces) granulated sugar
- Four 6-ounce fillets black cod (may substitute Pacific cod or halibut)
- Canola oil
- 1. In a small saucepan, warm the mirin over medium heat. Do not allow it to boil. Add the miso and stir until completely incorporated, about 5 minutes. Add the sugar and stir until dissolved. Remove from the heat and let cool completely.
- 2. Pat the fillets dry. Place in a baking dish and generously slather both sides with the miso mixture. Cover the dish with a piece of plastic wrap. Refrigerate for at least 24 hours.
- 3. Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.
- 4. Heat a nonstick skillet over medium-high heat. Uncover the fish and wipe off the excess marinade with paper towels. Add the fillets to the hot pan and sear until golden brown and caramelized on the bottom, 30 seconds to 1 minute. Be careful, as the fish can scorch and blacken quickly because of the sugar in the coating. Transfer the fillets to the prepared baking sheet, carefully turning them seared side up. Bake until the fish is cooked through and flakes easily, about 7 minutes.
- 5. Transfer the fillets to a platter or individual plates and serve.
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Miso Cod Recipe © 2011 Susie Cover. Photo © 2011 Con Poulos. All rights reserved.
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