Miso Broiled Black Cod, also called Alaskan Cod or Sablefish, has an unmatched melt-in-your mouth quality. It's buttery and flaky, and the delicate crust from broiling the fish, is sweet and savory. Served with fresh Bok Choy, you will not be able to get enough of this meal!
Miso Broiled Black Cod is truly something special. While the amazing miso marinade adds incredible flavor, the Black Cod, in and of itself is special.
Broiled Black Cod is in the "mind-blowingly delicious" category.
- Black Cod - Always buy the freshest fish possible. If you have a specialty fish market near you, that's probably your best bet. And don't hesitate to ask the fish monger to skin and portion your fish for you. They will almost always be happy to do this.
- white miso paste - Miso is a traditional Japanese ingredient made from fermented soybeans. There are three main types of miso paste: white, or Shiro miso, red or Aka miso, and yellow or Shinshu miso. White miso paste is the most mild and perfect with the other ingredients in the marinade. You can find it in most grocery stores and definitely in Asian markets.
- sake - Made from fermented rice, this will add a bit of a fruity flavor. You should be able to find it in almost any liquor section of a market.
- mirin - This is a sweet rice wine and you should be able to find it in any Asian market.
- grapeseed oil - Or other neutral oil like vegetable.
- fresh ginger - Fresh ginger roots should be firm and feel heavy for their size.
- wasabi paste - This will add the perfect kick to the marinade.
- bok choy - Choose fresh vibrant bunches without wilted leaves.
- bell peppers - A good pepper should be firm, deeply colored and slightly shiny.
- sesame oil - Toasted sesame oil adds a deeper flavor than regular sesame oil.
- sesame seeds - You can use black or white.
- salt - I cook with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a good job enhancing the flavor of foods without making it taste salty.
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
- The easiest and best way to grate the fresh ginger is with a microplane zester.
- Important! If you're gluten-free, or serving anyone who is, most miso pastes are not gluten-free. However, there are several brands that are. Here are a few: Cold Mountain, Hikari and Eden. (I use Cold Mountain and it's excellent.)
- All broilers are not quite the same, but be sure the fish is about 4 inches below the heat.
- Watch the cod while it broils. This might sound like a bit much -- to sit and stare in the oven, but it's important. The cod only takes about 5 minutes to cook, so it's easy. It can go from a gorgeous golden brown, to black in just seconds. You also might notice some areas of the cod becoming darker than others. If this is the case, move the sheet pan around a bit to even out the cooking.
- If you prefer another green, Gai Lan and spinach are great substitutes for the Bok Choy. You should use at least triple the amount Spinach, as it will shrink much more. Broccoli or Broccolini would also be delicious.
- Shiitake mushrooms are a lovely addition to broiled black cod and you can use them instead of the peppers if you prefer. (Though I love the color the peppers add.)
More Recipes with Miso and Bok Choy
- Miso Garlic-Ginger Tofu Recipe
- Spicy Miso Glazed Eggplant Recipe
- Sheet Pan Miso Pork Chops with Broccolini
- Crispy Bok Choy Chips
- Bok Choy with Garlic Orange Sauce
- Bok Choy Shiitake Mushroom Gratin
Can you make it ahead?
- You can do almost all of it ahead of time. The fish goes in the marinade the night before you're serving it, and only takes 5 minutes to cook.
- Prep the bok choy and bell peppers the night before, and your entire prep time the day you're serving becomes only about 20 minutes.
Black Cod has a high oil content which creates its buttery, melt-in-your mouth quality. Rich and subtly sweet, it's a delicate, mild fish, that flakes apart when it's cooked perfectly.
This cod is said to contain even more Omega-3 fatty acids than any wild salmon.
Sablefish can be found throughout the North Pacific Ocean and around California.
Alaskan Sablefish however, is said to be the best because it tends to be richer due to the colder water temperature. Both the flavor and texture of Sablefish are similar to Patagonian Toothfish (Chilean Sea Bass).
How to Make it
- Whisk miso paste with mirin, sake, wasabi, ginger, sugar and oil. Pour the mixture into a large zip-lock bag, add the fish and seal it. Refrigerate for at least 6 hours and ideally overnight.
- About 15 minutes before you'd like to serve, slice the peppers into thin strips and cut the bottom inch or so off the bok choy and break it apart.
- Cover a baking sheet with foil and adjust the rack under the broiler so the fish will be a few inches from the flame, and turn it on.
- Remove the fish from the bag, letting any excess marinade drip off. Place it on the foil-lined baking sheet and under the broiler. Broil just until the fish has nicely caramelized on top, and is just barely cooked through (It should still be slightly translucent in the center).
- While the fish is cooking, sauté the bok choy and peppers with sesame seeds. Cook until the bok choy is wilted, about 3 minutes. Drizzle with the sesame oil and season to taste with salt and pepper.
(More detailed instructions are in the recipe card below.)
Miso Broiled Black Cod and the Bok Choy Stir Fry are both so worth trying! I hope you love all of it!
Miso Broiled Black Cod with Bok Choy Recipe
- 1 cup light or white miso paste
- ½ cup Mirin (sweet Japanese rice wine)
- ½ cup sake
- 1½ teaspoons wasabi paste
- 1½ tablespoons fresh ginger pulp
- 1½ tablespoons granulated sugar
- ⅓ cup grapeseed oil
- 2½ pounds black cod fillet
- 6 heads baby bok choy, washed and dried
- 3 bell peppers (orange, yellow and/or red), washed and dried
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- salt and pepper to taste
- Make the marinade. In a medium-sized mixing bowl, whisk the miso paste with the mirin, sake, wasabi, ginger, sugar and oil. Whisk until it's very smooth and the pour the mixture into a large zip-lock bag. Add the fish, remove all the air from the bag, and seal it. Make sure all of the fish is well-coated. To be sure it doesn't leak, put this bag in a second bag. Then place it in the refrigerator for at least 6 hours and ideally overnight.
- Prep vegetables. About 15 minutes before you'd like to serve, slice the peppers into thin strips and cut the bottom inch or so off the bok choy and simply break it apart.
- Broil. Remove the fish from the refrigerator, and cover a baking sheet with foil. Adjust the rack under the broiler so the fish will be a few inches from the flame (about 4), and turn it on. Remove the fish from the bag, letting any excess marinade drip off. Then place the fish on the foil-covered baking sheet. Place the baking sheet in the broiler until the fish has nicely caramelized on top, and is just barely cooked through (It should still be slightly translucent in the center). It should take about 5 minutes. You can use a fork to check for doneness -- as soon as the fish flakes apart, it's done.
- Cook vegetables. While the fish is cooking, coat a large sauté pan with grapeseed oil over medium heat. Add the bok choy, peppers and sesame seeds, and cook until the bok choy is wilted, about 3 minutes. Drizzle with the sesame oil and season to taste with salt and pepper. (Here's How to Season to Taste.)
- Serve the fish alongside or on top of the vegetables.
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Black cod is a favourite! I love it prepared with teriyaki sauce. This looks so succulent, meaty and yummy.
Thanks, Angie. I love it with teriyaki, too. 🙂 ~Valentina
Love miso and make soup with it. Bok choy and fish with miso must be heavenly good !
It is. 🙂 Thank you, Davorka. 🙂 ~Valentina
What a gorgeous and healthy dinner idea, Valentina!
Wish I'd made a dash for the market for fish before curfew tonight.
Oh well, there's always tomorrow to look forward to. xo
Thanks, Colette. Hope you love it! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
I'm certain I'll be applauding you as well! I love how simple and flavorful this cod is. That marinade sounds like a flavor packed wonder! I can't wait to give this a go!
"A flavor packed wonder!" I love that description. Thanks so much, Kathy. Hope you and your family are all safe and well. 🙂 ~Valentina
David @ Spiced
I love flaky, white fish! Baked, broiled, fried...it doesn't matter to me. Come to think of it, I don't think I've ever broiled fish like this before. I've used the broiler to finish off a recipe, but never as the sole way of cooking it. I want to try this out! And the flavor profile here sounds delicious!
Thanks, David. It's a fun way to cook the fish -- as long as you watch it closely! Thanks for checking it out and enjoy! Hope you and your family are safe and well. 🙂 ~Valentina
We love miso on fish and have used it on Salmon. I remember eating Sablefish when we lived in the PNW of the US, but we don't see it here. But, we are seeing some beautiful fresh true cod just now that I will plan to use with your recipe.
Hi Ron, Thanks so much for visiting. I was actually thinking of using similar marinade ingredients tonight with salmon I just bought. 🙂 I hope you are safe and well! ~Valentina
John / Kitchen Riffs
Miso + fish = mouth delight! Such a terrific pairing. I tend to start my fish on the stovetop, then put the whole pan in a hot oven to finish. Haven't broiled fish using a miso glaze -- gotta try that. Good recipe -- thanks.
I love that dual cooking method, John. Hope you try and like this recipe. Thanks for stopping by and hope you're well! 🙂 ~Valentina
This is a great recipe for the fish lovers 🙂
Thanks, Priya! Enjoy. 🙂 ~Valentina
In these trying times your recipe looks comforting and healthy. I will try it.
Hi Gerlinde. Thank you so much for your comment. I hope you love it as much as I do. Hope you are safe and well! 🙂 ~Valentina
Quite my favourite collection of ingredients assembled here. May not be able to get black cod Down Under but am certain to find a substitute ! Use mostly the yellowish and the mid-tan miso in my cooking, the former seeming most appropriate . . . Personally I use grapeseed oil in most recipes in which olive oil is inappropriate. *smile* Your baby bok choi must be far more 'baby' than what is available here as one to the max two would be more than ample here . . .
Hi Eha, Lovely to hear from you. I always have grapeseed oil around for the same reason. It's a healthy oil that works when olive oil doesn't. I hope you find a delicious fish to use with he marinade. Thank you for visiting and stay well. 🙂 ~Valentina
David Scott Allen
I felt exactly the same when I read Sam’s intro this past weekend. I’ve always liked him so much, as he seems to “get me.”
This recipe sounds so wonderful. I know I won’t be able to get the black cod but I have everything else — so I will use a different fish and your preparation. Thanks... I needed something new.
Thank you, David. We're on the same page with Sam. 🙂 Happy you like the sound of my marinade. Enjoy and stay well. ~Valentina
Sounds so amazing, I wish I had this in front me of right now Valentina! Super amazing recipe! xo
Awww, thanks, Kim. And I wish I have many of your amazing desserts in front of me. 🙂 ~Valentina
Dawn - Girl Heart Food
This looks absolutely delicious, Valentina!! I love the combination and the bok choy too! Can't wait to give this one a try - perfect for weeknight supper or entertaining with a glass of wine 😉 Hope you have a great weekend!
This is wonderful. I love all of the Asian flavors happening. I don’t think much of Sam Sifton, but I’ll go back and read it. Maybe he’ll be redeemed in my eyes!
Jeff the Chef
My gosh that fish looks so delicious. I can't believe the gorgeous color!
You've made what I considered to be a boring type of fish (sorry, cod!) into a super flavorful, fulfilling meal! I'm so impressed with this recipe! We had this for dinner last night to use up the last of our Lummi order and it was so dang good. Will definitely be a repeat recipe in our home.
Hi Robin! Thanks for writing in. I'm so happy you liked this recipe -- it's my favorite marinade! So happy it'll be a recurring meal at your house. Happy New Year. 🙂 ~Valentina
This is hands down THE BEST dish I have ever made! I was worried that it would be too salty but using white miso paste was totally the way to go. Not salty at all (I brushed off excess marinade with my hands before broiling), and did not need to salt the black cod either. Pairing it with sesame bok choy and bell peppers took it to the next level.
Hi there. Thank you so very much for this awesome review! I'm so happy you loved it so much. You made my weekend. I make this one quite often as it's a family favorite. 🙂 ~Valentina