• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Miso Glazed Black Cod

[heart_this] · Feb 11, 2015 · 43 Comments

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.

This miso glazed black cod has to be one of my favourite dishes and since black cod is a little on the expensive side here I typically only use in on special occasions like Valentine’s Day and it is alway an absolute please to do so! Black cod (aka sablefish) is a white fish that has a buttery texture due to the fatty layers that contain as much omega 3 fatty acids as wild salmon. My favourite way to enjoy black cod is in a super quick and easy miso marinade or glaze that takes 10 minutes to make the marinade and 10 minutes to cook with a marinate time of anywhere from 30 minutes to 3 days. That means that you can make the marinade a day or more ahead of time and you can have an amazing dinner ready in under 10 minutes! Although the recipe for this misoyaki black cod is nice and simple it’s so good that it’s sure to impress that special someone on Valentines Day!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Black cod is amazingly buttery, like salmon, and it just melts in your mouth!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
I served the miso glazed black cod on a bed of shiitake mushrooms and baby bock choy that was seasoned with a drizzle of some of the reserved miso marinade.

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Are you doing the whole Valentine’s Day Dinner at home thing too! Check out some of my fellow food bloggers ideas for the perfect date night in!
Savory: Beet and Merlot Risotto from Heather Cristo Miso Glazed Black Cod from Closet Cooking Fresh Lobster with Potatoes and Corn from Bev Cooks
Sweet: Death by Chocolate from What’s Gaby Cooking Mini Strawberry Heart Hand Pies from Table for Two Crispy Brown Butter Chocolate Chunk Cookies from Picky Palate Valentine Breakfast with Heart Pancake Art from A Spicy Perspective Very Cherry Chocolate Chip Cookies from Marla Meridith Berry Heart Parfaits from Weelicious Almond Sugar Hearts from Hola Jalapeño Toasted Coconut Buttermilk Waffles from Country Cleaver No Bake Mini Strawberry Cheesecakes with Chocolate Ganache from Baked by Rachel

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Prep Time: 10 minutes Marinate Time: 72 hours Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.

ingredients
    For the miso glazed black cod:
  • 1/3 cup white miso (gluten-free for gluten-free)
  • 1/3 cup sake
  • 1/3 cup mirin
  • 1/4 cup brown sugar
  • 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc
  • For the baby bok choy and shiitake mushrooms:
  • 1 tablespoon oil
  • 1 pound baby bok choy, sliced 1/4 inch thick
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 cloves garlic, chopped
  • 1/4 cup dashi or broth or water
  • 1 teaspoon soy sauce or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
directions
    For the miso glazed black cod:
  1. Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
  2. Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
  3. Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
  4. For the baby bok choy and shiitake mushrooms:
  5. Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
  6. Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.
Note: For optimal flavour marinate the fish for 2-3 days but if you are in a hurry, overnight or while you are at work or 30 minutes or even just brushing the marinade on the fish and broiling right away will work, but with less flavour.
Option: Use honey or other sweetener rather than the brown sugar if desired but the brown sugar brings the hint of molasses umami.
Note: If you use broth or water to braise the bok choy you may want to add a teaspoon fish sauce for that extra kick of umami.
Note: If I was making the baby bok choy and shiitake mushrooms as a side dish without the miso marinade for flavour, I would add more soy sauce and maybe some oyster sauce for more flavour.
Nutrition Facts: Calories 335, Fat 15.6g (Saturated 2.2g, Trans 0), Cholesterol 75mg, Sodium 493mg, Carbs 14.3g (Fiber 2.3g, Sugars 6.4g), Protein 36.2g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Salmon Teriyaki
Maple-Miso Dijon Salmon
Cilantro and Lime Salmon
Apricot Dijon Glazed Salmon
Cod in a Tomato Lemon Butter Sauce

Food, Gluten-free, Japanese, Low-carb, Main Course, Recipe, Seafood

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Jenny says

    February 11, 2015 at 1:17 pm

    Wow, these photos are gorgeous Kevin! What a great fish recipe!!

    Reply
  2. Gaby says

    February 11, 2015 at 1:56 pm

    This is a delicious recipe! Gorgeous photos!

    Reply
  3. We Are Not Martha says

    February 11, 2015 at 2:04 pm

    I love miso glazed fish, but have never had black cod before… This looks beautiful!

    Sues

    Reply
  4. Julie @ Table for Two says

    February 11, 2015 at 2:14 pm

    This looks so good! I LOVE that shiny glaze on top!!

    Reply
  5. kevin says

    February 11, 2015 at 2:16 pm

    Julie @ Table for Two: It is the mirin in the glaze that gives it the nice shininess.

    Reply
  6. Heather Christo says

    February 11, 2015 at 2:31 pm

    This is absolutely beautiful. I would love to serve this to my hubby on Valentines Day.

    Reply
  7. Grandbabycakes says

    February 11, 2015 at 2:42 pm

    OMG I remember the first time I had glazed black cod and it melted in my mouth. This is taking me back so I had to pin it in two places (seafood board and my dinners to try board). Cannot wait to try this!

    Reply
  8. Rachel @ Baked by Rachel says

    February 11, 2015 at 5:01 pm

    Gorgeous! And that glaze!! Wish I could dive in right now!

    Reply
  9. Trish @ Well Worn Fork says

    February 11, 2015 at 8:58 pm

    Miso + cod = YES!

    Reply
  10. Savita @ChefDeHome says

    February 11, 2015 at 9:44 pm

    This cod looks so mouthwatering! I'm loving that you used miso for glaze! thanks for sharing, Kevin! and those Valentine's dinner recipes, all look awesome!

    Reply
  11. beth says

    February 11, 2015 at 10:12 pm

    looks lovely! any suggestions for a substitute for sake?

    Reply
  12. kevin says

    February 11, 2015 at 10:16 pm

    beth: A dry sherry or a dry white wine would work. (All of the alcohol will be cooked away when you make the marinade.)

    Reply
  13. jan says

    February 11, 2015 at 10:23 pm

    Have a dish like this at a restaurant, YUM!! Will try this soon. I have tried to get it right at home, but it was just not right!!

    Reply
  14. Joanne V says

    February 11, 2015 at 10:51 pm

    Your photo's make this cod look mouthwatering delicious! Thank you for sharing this recipe.

    Reply
  15. Andrea @ My Tasty Kitchen says

    February 12, 2015 at 12:47 am

    Yum! I've been dying for some black cod after an amazing meal at Nobu. This version looks just like it, so I'll have to try it out sometime soon!

    Reply
  16. marla {Family Fresh Cooking} says

    February 12, 2015 at 3:06 am

    I love black cod ~ but miso glazed? Even better!

    Reply
  17. Amanda | The Cinnamon Scrolls says

    February 12, 2015 at 5:10 am

    This looks fantastic! I've never had miso-glazed fish, but I may have to try it now! Thanks for the recipe!

    Reply
  18. Kate Ramos says

    February 12, 2015 at 12:15 pm

    That is so beautiful! Would this work with salmon too? I don't think I'll be able to find black cod around here.

    Reply
  19. kevin says

    February 12, 2015 at 12:17 pm

    Kate Ramos: This would be great on salmon or another good one is Chilean sea bass.

    Reply
  20. Katherines Corner says

    February 12, 2015 at 1:46 pm

    Kevin this is such a wonderful and surely flavorful dish. I invite you to share at my Thursday hop ( link up today through Sat midnight) Hugs!

    Reply
  21. beth says

    February 12, 2015 at 7:09 pm

    thanks for the tip re sake, kevin!

    Reply
  22. HipFoodie Mom says

    February 12, 2015 at 10:17 pm

    Kevin, WOW!! this looks amazing. . I can't believe this is black cod!!! Looks like salmon and looks amazing!!! Can't wait to try this!

    Reply
  23. kevin says

    February 13, 2015 at 3:49 am

    HipFoodie Mom: I was trying out a new brand (well for me anyways) of organic white miso and it has a slightly darker colour that seems to have darkened the black cod. You can see the white flesh on the inside in the one photo.

    Reply
  24. Anonymous says

    February 13, 2015 at 1:56 pm

    Looks like salmon, and it looks delish, I will try this, maybe on company next week. Thank you

    Reply
  25. thelady8home says

    February 14, 2015 at 12:12 am

    This is a work of art. Looks beautiful….the glaze is outstanding. Bookmarked.

    Reply
  26. David S says

    February 16, 2015 at 4:24 pm

    Kevin, i had this dish several years ago at a local Asian fusion restaurant and loved it. i hoped that one day i'd be able to make it at home. after you posted this, i made it over the weekend (black cod hard to find here, but as luck would have it, Chilean sea bass was on sale). it turned out absolutely spectacular. my baby bok choy was a little large but a hot wok gave it a nice quick sear before adding the dashi. thank you so much for posting this.

    Reply
  27. kevin says

    February 16, 2015 at 6:45 pm

    David S: I'm glad that you enjoyed it!

    Reply
  28. Anonymous says

    June 29, 2017 at 3:42 am

    Just made this for dinner – it was AMAZING!!!! <3

    Reply
  29. Hodra heredia says

    August 1, 2018 at 6:38 pm

    Podrían colocar las recetas en español también entiendo los ingredientes pero no el procedimiento gracias

    Reply
  30. Hodra heredia says

    August 1, 2018 at 6:39 pm

    Por favor colocar las recetas en español gracias

    Reply
  31. Leslie says

    June 26, 2019 at 10:26 am

    THIS recipe looks fabulous, I think I had this ate at joe’s Stone Crab. Thanks for posting, I have to try this!

    Reply
  32. Farrel says

    November 19, 2019 at 11:41 pm

    Wow, is this good. I live in S.E. Alaska, one place where black cod are caught, but they are hard to find; I think most of it is exported out of the state. I did find wild caught winter King salmon for this recipe. I also was not able to find baby boy choy, but used “regular” bok choy. We ate every bite.

    Reply
  33. Anakira says

    April 15, 2020 at 4:49 pm

    This recipe is amazing. I added sugar snap peas too!

    Reply
  34. April says

    June 15, 2020 at 5:01 pm

    Hello!

    I put together the marinade and cooked on medium heat until smooth. I’ve noticed some recipes want the sake/miso marinade to come to a boil as to not cure the fish. I didn’t do this, but was wonder if you think this will still be fine?

    Thanks!

    Reply
  35. Liza Haranina says

    July 28, 2020 at 2:50 pm

    Looks so good!! Would Halibut work good for this recipe? I just happen to have that in the freezer.

    Reply
    • kevin says

      July 29, 2020 at 7:47 am

      Yes it will! Enjoy!

      Reply
  36. Londa says

    January 18, 2022 at 4:26 pm

    Hi Kevin, can you recommend a brand of Miso?
    Looking forward to making this.
    Thank you

    Reply
    • kevin says

      January 24, 2022 at 11:25 am

      I do not have a large selection of miso brands here so I couldn’t recommend one.

      Reply

Trackbacks

  1. 22 Japanese-Inspired Recipes That Are Almost As Good As A Trip To Tokyo - 101NEWS says:
    July 15, 2020 at 7:26 pm

    […] Miso Glazed Black Cod […]

    Reply
  2. 22 Japanese-Inspired Recipes That Are The Next Best Thing To A Trip To Tokyo – Enter Site Title says:
    July 17, 2020 at 12:34 am

    […] Miso Glazed Black Cod […]

    Reply
  3. Recipes for fish - 12 of our favourite fish recipes!... says:
    February 26, 2021 at 10:44 am

    […] Check out this recipe […]

    Reply
  4. Recipe | Miso Glazed Black Cod & Asparagus with Bacon - Shannon Leach says:
    June 23, 2022 at 5:17 pm

    […] Get The Black Cod Recipe […]

    Reply
  5. What To Serve With Cabbage Steaks - 33 BEST Side Dishes - Pantry & Larder says:
    December 22, 2022 at 6:10 pm

    […] recipePanko-crusted fishMake it Japanese-inspiredMiso-glazed black codKeep it simplePan-seared salmon with lemon garlic […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.