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The Best Black Cod
Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod.
Made famous by Nobu Matsuhisa and one of Robert De Niro’s favorites, I fell in love with this fish recipe since the first time I had it. While this recipe is not too hard to make at home, ordering it at Japanese restaurants here in Southern California is quite expensive.
So, I bought Nobu: The Cookbook and slowly but surely made all of my favorite Japanese dishes (check out my baked scallops recipe).
Ingredients for Black Miso Cod
- Sablefish
- Sake
- Mirin
- White miso paste
- Sugar
Frequently Asked Questions
What Fish Is Similar to Black Cod?
The most similar fish is Chilean Sea Bass. Both of these fish are buttery and rich.
What Is the Difference between Black Cod and Cod?
Cod refers to different kinds of fish, coming from different oceans. They are similar, but from different families.
Is Black Cod and Sablefish the Same?
Yes, they are the same.
How Many Calories?
This recipe has 518 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served as the main entree. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Miso Black Cod
Ingredients
- 2-3 black cod fillets (about 1 lb. (0.4 kg))
For the marinate:
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
Instructions
- Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
- Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
- Preheat oven to 400°F (207°C).
- Preheat an indoor grill at the same time.
- Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10-15 minutes.
- Add a few extra drops of the marinate on the plate and serve hot.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I use frozen Black Cod or does it have to be fresh
I have used frozen, thawed, with great results. However the recipe from Nobu typically calls for the marinade to be cooked & cooled before putting it in with the fish.
Should the cod be left with skin on or off?
Skin on is fine.
Doable with yellow fine tuna?
Love your site
White fish is better, but you can try.
What kind of indoor grill did you use? Can you post a pic or link?
Any indoor grill is fine.
NOBU RECIPE CALLS FOR DASHI.
NOBu recipe also calls for the marinade to be cooked over the stove to cook off the alcohol!
I’ve been looking for this recipe for years! Thank you so much. Unfortunately I can’t use any wine in my cooking due to halal diet. Is there any way to make miso sans alcohol?
It won’t taste the same.
The alcohol burns off. Just use wine.
Dear Bee,
Thanks for sharing this recipe. I’m a big fan of Japanese food, and this cod looks amazing! Simple, healthy and classy!
Yes it is very good.
Dear Rasa,
Thanks for sharing this recipe! Do you know if this recipe work just as well on black cod on-the-bone steaks vs black cod fillets?
Where I live the fish steaks are cheaper than fillets.
Thanks tons for your time :)
It should, I think it works well. :)
awesome
Trying this recipe today! Do you use Sake from the liquor store, or use cooking Sake from the Japanese grocery store?
Cooking sake from grocery store.
Awesome recipe!! Cooked it several times since having a similar dish at a restaurant. Making it again tonight :o) Love your site!!
Thanks Andrea. I am so happy that you love my recipe!