Miso Cod

Course: Main Course

Cuisine: Japanese

Prep Time: 10

Cook Time: 15

Marinate: 8

Total Time: 8 25

Servings: servings

Calories: 112kcal

Author: Quynh Nguyen

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

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Equipment

Sheet pan
Foil

Ingredients

4 (6 oz) skinless cod fillets, preferably 1 to 1½ inches thick
¼ cup white miso (shiro miso)
2 tablespoons mirin
2 tablespoons sake
2 tablespoons brown sugar
½ tablespoon Japanese soy sauce, plus more to taste
1 tablespoon sesame oil

Optional Garnishes

Sliced green onions
Toasted sesame seeds

Instructions

Make the marinade. In a small bowl, whisk together the white miso, mirin, sake, brown sugar, soy sauce, and sesame oil until smooth. Reserve about ¼ cup of the marinade in a separate covered container before adding the raw fish. Refrigerate the reserved marinade until needed.
Marinate the cod. Pat the cod dry with paper towels. Place the fillets in a shallow dish or zip-top bag and coat evenly with the remaining marinade. Cover and refrigerate for at least 8 hours or up to 24 hours. If you're short on time, marinate for at least 1 hour.
Prepare the oven. Preheat the oven to 425°F. Line a sheet pan with foil and lightly grease the foil.
Bake. Remove the cod from the marinade and let the excess drip off. Discard the marinade that was in contact with the raw fish. Arrange the cod on the prepared sheet pan. Bake for about 10–13 minutes, depending on thickness, until nearly cooked through.
Glaze and broil. Brush each fillet with about 1 tablespoon of the reserved clean marinade. Broil for 1–2 minutes, watching carefully, until the glaze is lightly caramelized and the fish is cooked through.
Serve. The cod should reach 145°F in the thickest part and flake easily with a fork. Garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately with steamed rice and vegetables.

Notes

For the best flavor, marinate the cod for about 8 hours. A 1-hour marinade will work when you're short on time, but the miso flavor will be milder.
White miso gives the glaze a milder, slightly sweeter flavor than darker miso varieties.
Miso brands vary in saltiness. Start with ½ tablespoon soy sauce, taste the marinade, and add more if needed.
Look for thick cod fillets, about 1 to 1½ inches thick, which are less likely to dry out during broiling.
Reserve the marinade for brushing before adding the raw fish.
Watch the fish closely under the broiler because the sugar and miso can caramelize quickly.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Nutrition