37 ratings

Black Cod with Miso

Staff Writer
Black Cod with Miso
Lucy Schaeffer

Black Cod with Miso

This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country. It's fairly straightforward to make. The fish marinates overnight in just enough sake and miso to coat. Quickly searing the cod, then finishing it in the oven, creates a beautifully burnished crust.

Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.

Ready in
30 m plus overnight marinating
Deliver Ingredients


  • 3 mirin
  • 3 sake
  • 1/2 white miso paste
  • 1/3 sugar
  • Six 6- to 7-ounce, 1 ½-inch-thick skinless black cod fillets
  • Vegetable oil, for grilling
  • Pickled ginger, for serving
  • Sautéed baby bok choy, for serving


In a small saucepan, bring the mirin and sake to a boil over high heat. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

Preheat the oven to 400 degrees.

Heat a grill pan over high heat and coat with vegetable oil. Scrape the marinade off the fish. Add the fish and cook until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast until flaky, about 10 minutes. Transfer to plates and serve with pickled ginger and sautéed baby bok choy.

Black Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Black Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Black Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.