Description
This Miso Glazed Black Cod recipe features tender, flaky black cod fillets marinated in a savory, slightly sweet miso glaze, then baked to perfection. Served over sautéed baby bok choy and shiitake mushrooms, this Japanese-inspired dish offers a delightful balance of rich umami flavors and fresh, caramelized vegetables, making it an elegant yet approachable main course.
Ingredients
Scale
Fish and Glaze
- 4 black cod fillets (about 6 oz each)
- 1/4 cup white miso paste
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Vegetables
- 4 cups baby bok choy (halved lengthwise)
- 1 1/2 cups shiitake mushrooms (stems removed and sliced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
Garnish
- 2 green onions (sliced)
- Toasted sesame seeds
Instructions
- Prepare the Miso Glaze: In a small saucepan over medium heat, combine the white miso paste, mirin, sake, sugar, and soy sauce. Stir continuously until the sugar is fully dissolved and the mixture is smooth. Remove from heat and let it cool slightly to room temperature.
- Marinate the Cod: Pat the black cod fillets dry with paper towels. Generously brush each fillet with the prepared miso glaze on all sides. Place the coated fillets in a container, cover with a lid or plastic wrap, and refrigerate for at least 30 minutes or up to overnight to allow the flavors to infuse.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Sauté the Vegetables: Heat the sesame oil and vegetable oil together in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the sliced shiitake mushrooms and halved baby bok choy to the skillet, cooking for 4 to 5 minutes or until the vegetables are tender and slightly caramelized. Season lightly with salt if desired. Once done, transfer the vegetables to a serving platter and keep warm.
- Bake the Cod: Remove the cod fillets from the marinade and place them on the lined baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily with a fork and the top is slightly caramelized and golden.
- Assemble and Serve: Place each baked black cod fillet on top of a bed of the sautéed baby bok choy and shiitake mushrooms. Garnish with sliced green onions and toasted sesame seeds. Serve immediately for best flavor and texture.
Notes
- You can substitute sablefish or Chilean sea bass if black cod is unavailable.
- For a stronger miso flavor, marinate the fish overnight.
- Serve with steamed jasmine rice to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
