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Miso Soy Marinated Black Cod

Miso Soy Marinated Black Cod

Our journey into miso-marinated fish dishes continues to improve, and this time with black cod (aka butterfish, sablefish).  Butterfish is a luxuriously soft and delicate fish, so keep this in mind when considering sides and garnishes.  What I like about this recipe is the reduced sweetness and reusability of the marinade as a thickened glaze.  Also, the timing of the broil ensures the fish stays moist while wrapped and then gets a touch of crisp in the last minute or so.

Miso Soy Marinated Black Cod

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 5h


  • 3 tbsp. Sake
  • 1 tbsp. Rice vinegar
  • 2 tbsp. Soy sauce
  • 2 tbsp. White miso paste
  • 2 tsp. Sugar
  • 1/8 tsp. Ground ginger
  • 1/8 tsp. Onion powder
  • 1/8 tsp. Garlic powder
  • 1/2 lb Fresh sea bass (2 fillets)


  1. Shape the fish fillets as desired, thoroughly pat dry with paper towels, and lightly salt both sides. Set aside.
  2. In a small sauce pan over medium-low heat, mix all ingredients and whisk to combine. Add sugar to taste. Simmer for 1-2 minutes until combined and sugar is dissolved. Set aside and let cool to room temperature.
  3. Rince the salt off the fish fillets with sake. Place in a container with an airtight lid. Pour in all the marinade and ensure to cover all surfaces. Let rest in the coldest place in your fridge for at least 4 hours (the longer the better, up to 12 hours).
  4. When ready to cook, set the oven to high broil and move a rack to 6" from the top coils. If you're steaming or blanching some veggies (i.e. snow peas or green beans), get that started now.
  5. Wrap each fillet in foil skin-side down and and place on a baking sheet. Strain the remaining marinade add 1 tsp marinade to each package, sealing such that no liquid will leak out.
  6. Add the rest of the strained marinade to a small sauce pan. Heat the remaining marinade over low heat and simmer to reduce by 1/3 (it should be lightly bubbling).
  7. Broil foil-wrapped fillets for 7 minutes. Carefully open each package such that the flesh is exposed and broil for another 60-90 seconds. Check the internal temperature with an instant-read thermometer, it should reach 145°F.
  8. Serve with a bed of sushi rice and a side of vegetables (for a well-balanced meal). Garnish with reduced marinade as desired.