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Rich, buttery black cod with a sweet and savoury miso glaze, broiled until caramelized.
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Black cod (sablefish) is rich and buttery, which makes it the perfect match for a bold miso glaze. A short marinade, a few minutes under the broiler, and you have a dish that tastes like a night out.
Serves: 2 | Prep: 5 minutes, plus 30 minutes to marinate | Cook: 8 to 10 minutes
Ingredients
- 2 Black Cod Fillets, Skin-On (about 6 oz each), thawed
- 3 tbsp white (shiro) miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp fresh ginger, grated
- 1 green onion, thinly sliced
- 1 tsp toasted sesame seeds
Method
- Whisk the miso, mirin, soy sauce, brown sugar and ginger in a bowl until smooth.
- Pat the fish dry and coat it all over with the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavour.
- Set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a tray with foil and lightly oil it.
- Wipe off most of the marinade (leave a thin layer so it doesn't burn) and place the fillets skin side down on the tray.
- Broil for 8 to 10 minutes, until the top is deeply caramelized and the fish flakes easily. If it browns too fast, cover loosely with foil.
- Top with green onion and sesame seeds and serve with steamed rice.
Tips
- Black cod is very forgiving thanks to its high natural fat, so it stays moist even if it cooks a minute longer.
- Steamed bok choy or a cucumber salad goes well on the side.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked at the thickest part.
