Miso Black Cod
Greg Dunmore
Rated 3.4 stars by 20 users
Servings
2
Miso-marinated black cod is a classic in Japanese cuisine—and for good reason. It's incredibly flavorful, surprisingly simple, and endlessly adaptable. Many other fish, like salmon, trout, and halibut, take beautifully to a miso marinade. Rokko’s white miso is perfect for this dish. It is very balanced, not too salty or too sweet, it pairs beautifully with the cod without overpowering it.
Ingredients
Directions
- In a small bowl, mix the miso and sake together until smooth and well combined.
- Place the cod in a container large enough to fit both fillets. Add the miso mixture, making sure each fillet is well coated and pour any remaining marinade from the bowl on top.
- Cover and refrigerate to marinate for at least 6 hours and up to 12 hours.
- Pre-heat the broiler. Meanwhile, place the marinated fillets on a small foil-lined, broiler-safe tray or baking dish. If the fillets have skin, place them skin-side-up.
- Once the broiler is hot, broil the fillets until the tops are dark golden brown, about 5 to 8 minutes depending on the heat intensity of your broiler.
- Transfer the fillets to two plates. Garnish each with daikon sprouts and a lemon wedge.
- Enjoy!