Ingredients:

  • ½ cup white miso paste
  • ¼ cup sake or dry white wine
  • ¼ cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 4 pieces black cod fillets, skin-on if preferred
  • 1 tablespoon vegetable oil or grapeseed oil for cooking

Instructions:

  1. In a bowl, whisk together miso paste, sake, sugar, soy sauce, and sesame oil until smooth.
  2. Place black cod fillets in a shallow dish and pour the marinade over the fish, ensuring it’s fully coated. Cover and refrigerate for 24 hours.
  3. Preheat your oven to 400°F (200°C) or prepare a grill for indirect cooking.
  4. Remove excess marinade from the fish, reserving about 2 tablespoons for basting. Heat oil in a non-stick pan over medium-high heat. Sear the cod fillets skin-side down for about 3-4 minutes until golden and crisp.
  5. Baste with reserved marinade and transfer to the oven or grill for 5-10 minutes, until fish flakes easily with a fork or reaches 145°F (63°C).
  6. Plate the black cod and serve immediately, garnished with sesame seeds or chopped green onions if desired.