A light pink coloured Japanese symbol.
Japanese Inspired

Miso Marinated Black Cod

This traditional Japanese dish is quick and absolutely delicious. The black cod has a subtle buttery flavor when cooked and with the enhanced sweetness from the miso marinate, this will be a family favorite.

Yield: 4 servings

Prep time: 20 mins

Total time: 2 days 20 mins


  • 4 – 6-ounce black cod fillets
  • 1/4 cup Yamasa White Miso Soup Concentrate
  • 4 tablespoons white miso paste
  • ¼ cup mirin
  • ¼ cup sake or dry sherry
  • 3 tablespoons sugar
  • 3 tablespoons avocado oil


  1. Two days prior, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 -30 seconds to evaporate the alcohol. Turn the heat down to low and add the Yamasa White Miso Soup and the miso paste and whisk with the other ingredients. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Once the sugar is dissolved, remove the pan from heat. Set aside and let cool to room temperature.
  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a glass or metal bowl and cover tightly. Leave to marinate in the refrigerator for 2 to 3 days.
  3. To prepare the fish, preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly pat off any excess miso on the fillets, to prevent burning. Add avocado oil to the pan, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flaky.
  4. Server with roasted vegetables or rice and enjoy.