Miso-Glazed Black Cod

Miso-Glazed Black Cod

Chef John 22711

"This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes."
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40 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  2. Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
  3. Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
  4. Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.


  1. 22 Ratings

Most helpful positive review

My wife said that it tasted "restaurant quality", and I definitely agree. I didn't have sake available, so I substituted Chinese cooking wine. Otherwise, I followed the recipe precisely. This...

Most helpful critical review

Black Cod isn't my choice when I cook for clients. Because it's extremely delicate and needs to be served immediately. But a client saw this and asked that I prepare it for her. As a tri...

My wife said that it tasted "restaurant quality", and I definitely agree. I didn't have sake available, so I substituted Chinese cooking wine. Otherwise, I followed the recipe precisely. This...

Great with regular cod!

Amazingly delicious. I used coconut sugar instead of brown and hard cider instead of sake, and it was out of this world. We'll be buying black cod just to make this recipe. A small amount of fis...

I found black cod at Trader Joe's and having never tried it, or cooked it, before I was happy to find such a tasty and easy recipe here. I too used apple cider in place of the sake and Japanese...

Made this for dinner tonight & it was excellent. Very easy to make. I followed the recipe exactly as written, but had to cook it a few minutes extra. My husband loved it too. Will definitely mak...

I made this for a dinner party of eight. I had to broil the cod for about 8 minutes per side, because of the quantity. I served it with brown rice and sautéed snap peas with garlic and sesame se...

Best cod recipe I've tried. Next time I'm going to bake it at 400 degrees for 15 minutes instead of broiling.

Just finished eating dinner and had to rate this. Absolutely delicious! Followed the recipe exactly as is. This recipe is so simple and fast while tasting like a 5-star restaurant. I just wa...

Easy and yummy!!