Miso Black Cod
Greg Dunmore
Rated 3.7 stars by 9 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
- 2 tablespoons sake
- 2 fillets of black cod (8 ounces in total)
- Daikon sprouts for garnish (optional)
- 2 each lemon wedges
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!