Black Cod Recipe
Make Black Cod Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / glaze
Fish
Finish & garnish
Method
Marinade / glaze
Make the miso glaze
In a small bowl, whisk together 1 tablespoon white miso paste, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon granulated sugar and 1/2 teaspoon soy sauce until smooth and homogenous. Taste and adjust: it should be slightly sweet-salty and spreadable. If too thick, add a few drops of water or sake to loosen.
Reserve about half of the prepared glaze in a separate small bowl for finishing during broiling/roasting. The remainder will be used to marinate the fish.
Fish
Prepare the fillets
Pat the black cod fillets dry with paper towels. Lightly season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Place the fillets skin-side down in a shallow dish or zip-top bag.
Spread the larger portion of the miso glaze evenly over the flesh (top) side of each fillet, covering but not saturating the skin. Cover and refrigerate to marinate for at least 30 minutes and up to 12 hours. Longer marination (overnight) will give deeper flavor—if marinating over 2 hours, place on a tray to catch any leaking glaze.
Bring to room temperature and preheat
About 20–30 minutes before cooking, remove the fish from the refrigerator to come toward room temperature. Preheat the oven to 425°F (220°C). If using a broiler, position an oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler (or keep oven at 425°F for roasting). Line a rimmed baking sheet with foil and lightly oil the foil to prevent sticking.
Cook the fish
Place the fillets skin-side down on the prepared baking sheet. Roast in the preheated oven for 8–10 minutes, depending on thickness (about 1-inch thick = ~9 minutes), until the fish is opaque and just flakes when tested with a fork. If you prefer a caramelized top, after the initial roast, brush the reserved glaze over the flesh and switch the oven to broil (or move tray under broiler). Broil 1–2 minutes, watching closely, until the glaze bubbles and develops golden-brown spots—do not burn. Total cook time will be about 10–12 minutes.
If you used broiler-first method: assemble the fillets on the pan, broil for 2–3 minutes to brown the glaze, then finish in the oven at 425°F for 4–6 minutes until cooked through. Always check doneness by flaking the thickest part—black cod should be moist and buttery, not dry.
Finish & garnish
When the fish is done, remove from oven and let rest 2 minutes. Brush very lightly with 1 teaspoon neutral oil if desired to add sheen.
Transfer fillets to plates, sprinkle with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallions. Serve with lemon or lime wedges on the side for a bright squeeze just before eating.
Serve immediately alongside steamed rice, blanched greens, or a simple salad. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a low oven to preserve texture.