Miso Cod

This easy miso cod is marinated in a slightly sweet and savory miso sauce, then baked and broiled until the fish is tender and flaky with a caramelized glaze on top.

We eat fish at least once a week in our house, and Miso Salmon is already one of our regular dinners, but this miso cod has quickly become another favorite. I usually marinate the cod the night before or in the morning before work, so by dinnertime most of the prep is already done. All that’s left is to bake the fish, brush on a little more miso marinade, and broil it for that caramelized finish.

I also developed this recipe using regular cod from my grocery store, so there’s no need to hunt down black cod or any specialty fish (unless you want to).

Why You’ll Love This Miso Cod

• Easy to prep ahead. Marinate the fish the night before or in the morning, then it’s ready to cook at dinnertime.
• Simple ingredients. Everything in the marinade can be found at most well-stocked grocery stores or Asian markets.
• Lots of flavor. White miso, mirin, sake, soy sauce, and sesame oil make a savory, umami-rich glaze with just a hint of sweetness.
• Easy weeknight fish dinner. Once the cod is marinated, it only needs about 15 minutes in the oven.

What Kind of Cod Should I Use?

Look for thick, skinless cod fillets, ideally about 1 to 1½ inches thick. Regular cod sold at grocery stores is typically Pacific cod or Atlantic cod, and either works well for this recipe. Thicker pieces stay moist and tender while giving the miso glaze time to caramelize under the broiler.

You can also use black cod (sablefish). Despite its name, black cod isn’t actually cod. It’s a richer, higher-fat fish with a soft, buttery texture, while Pacific and Atlantic cod are leaner, milder, and flakier.

Black cod pairs beautifully with miso, but regular cod works very well too, so use whichever is available to you.

A Few Things to Know About the Ingredients

White miso: I’ve tested this with different types of miso, and white miso is my favorite for fish. It has a milder flavor with a subtle sweetness that doesn’t overpower the cod. You may also see it labeled shiro miso. I used Marukome white miso here, but there’s no need to search for a specific brand. My regular grocery stores usually only carry one or two brands, so I just look for white miso.

Mirin and sake: These add sweetness and depth to the marinade and balance the salty miso.

Soy sauce: I use Kikkoman Japanese soy sauce and start with just ½ tablespoon. Miso can vary quite a bit in saltiness, so taste the marinade before adding more soy sauce.

Brown sugar: Adds a little sweetness and helps the glaze caramelize under the broiler.

Sesame oil: You can use a neutral oil, but I prefer sesame oil because it adds more flavor.

How to Make Miso Cod

1. Make the miso marinade

Whisk the white miso, mirin, sake, brown sugar, soy sauce, and sesame oil together until smooth.

Before adding the raw fish, reserve about ¼ cup of the marinade for brushing onto the cod later.

2. Marinate the cod

Pat the cod dry with paper towels and place it in a shallow dish or zip-top bag. Add the remaining marinade and coat the fish well.

Cover and refrigerate for at least 8 hours or up to 24 hours.

Eight hours gives the cod a deeper, more robust miso flavor, so I usually marinate it overnight or before I start my day. If you’re short on time, you can marinate it for at least 1 hour. Taste the marinade and add a little more miso or soy sauce if needed, since the fish won’t have as much time to absorb the flavor.

3. Bake the cod

Preheat the oven to 425°F. Line a sheet pan with foil and lightly grease the foil so the fish doesn’t stick.

Remove the cod from the marinade and let the excess drip off. This also helps keep the miso from burning.

Arrange the fillets on the prepared pan and bake for about 10–13 minutes, depending on their thickness, until they’re nearly cooked through.

4. Brush and broil

Brush each fillet with about 1 tablespoon of the reserved clean miso marinade.

Turn the broiler on and broil for another 1–2 minutes, watching it closely. The sugars in the marinade caramelize quickly, so don’t walk away during this step.

The finished cod should have a lightly caramelized glaze on top while the center stays moist, tender, and flaky.

What to Serve With Miso Cod

We usually keep dinner simple and serve miso cod with steamed rice and a vegetable. Garlic Bok Choy and broccoli are two of my favorites because their mild flavor works well with the sweet and savory miso glaze. Add sliced green onions and toasted sesame seeds on top if you’d like.

The fish has plenty of flavor on its own, so it doesn’t need complicated sides.

Storing Leftovers

Store leftover miso cod in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently so the fish doesn’t dry out. When reheating leftovers, heat them thoroughly to 165°F.

I haven’t tested freezing this recipe, so I prefer to make enough to enjoy fresh or refrigerate the leftovers.

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If you’re looking for an easy way to add another fish dinner to your week, give this miso cod a try. Most of the work happens while it marinates, which makes it especially convenient for busy nights. Start it the night before or in the morning, and dinner comes together quickly when you’re ready to eat.

RECIPE