• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main Courses » Fish & Shellfish Main Courses » Miso Broiled Black Cod wtih Bok Choy

    Miso Broiled Black Cod wtih Bok Choy

    Jun 1, 2020 · by Valentina · 33 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!

    Broiled Black Cod (Sablefish) in black bowl

    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.

    *Please note that if you're serving this to anyone who has to be 100% gluten-free (i.e., Celiac), please read the Recipe Tips below.

    Jump to:
    • The Ingredients
    • Recipe Tips
    • Substitutions
    • More Recipes with Miso and Bok Choy
    • Can you make it ahead?
    • How to Make it
    • Miso Broiled Black Cod with Bok Choy Recipe

    The Ingredients

    red and orange bell pepper and 3 bok choy on white towel
    • 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.)

    Recipe Tips

    • 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.

    Substitutions

    • 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.
    What is Black Cod?

    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.

    two images of cod, one raw in marinade and one golden and broiled

    - 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).

    Lareg fillet of broiled black cod on sheet pan

    - 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!

    Broiled Black Cod in black bowl

    Miso Broiled Black Cod with Bok Choy Recipe

    Valentina K. Wein
    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!
    5 from 12 votes
    Print
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Marinating 6 hours hrs
    Total Time 6 hours hrs 20 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 8
    Calories 383 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    NUTRITION

    Calories: 383kcal
    Keywords fish for dinner party, broiled fish recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Fish & Shellfish Main Courses

    • Sesame-Crusted Ahi Tuna Burger with tomato and avocado on a cream-colored plate.
      Ahi Tuna Burger (Sesame-Crusted)
    • Three baked Rockfish Fillets on white platter with fresh thyme and lemon slices.
      Rockfish Recipe (Baked with Lemon)
    • Top view of a black ceramic bowl filled with salmon, broccoli and tiny potatoes.
      Chili Crunch Salmon Bites with Broccoli and Potatoes
    • Top view of one Chilean Sea Bass fillet with a caper butter sauce on top, on a what and blue plate.
      Pan-Seared Chilean Sea Bass (Patagonian Toothfish)

    Reader Interactions

    Comments

    1. angiesrecipes

      June 01, 2020 at 7:33 pm

      Black cod is a favourite! I love it prepared with teriyaki sauce. This looks so succulent, meaty and yummy.

      Reply
      • valentina

        June 04, 2020 at 8:47 pm

        Thanks, Angie. I love it with teriyaki, too. 🙂 ~Valentina

        Reply
    2. 2pots2cook

      June 02, 2020 at 1:43 am

      5 stars
      Love miso and make soup with it. Bok choy and fish with miso must be heavenly good !

      Reply
      • valentina

        June 04, 2020 at 8:47 pm

        It is. 🙂 Thank you, Davorka. 🙂 ~Valentina

        Reply
    3. Colette

      June 02, 2020 at 5:11 pm

      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

      Reply
      • valentina

        June 04, 2020 at 8:46 pm

        Thanks, Colette. Hope you love it! 🙂 ~Valentina

        Reply
    4. Kathy @ Beyond the Chicken Coop

      June 03, 2020 at 4:58 am

      5 stars
      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!

      Reply
      • valentina

        June 04, 2020 at 3:11 pm

        "A flavor packed wonder!" I love that description. Thanks so much, Kathy. Hope you and your family are all safe and well. 🙂 ~Valentina

        Reply
    5. David @ Spiced

      June 03, 2020 at 5:06 am

      5 stars
      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!

      Reply
      • valentina

        June 04, 2020 at 3:10 pm

        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

        Reply
    6. Ron

      June 03, 2020 at 6:56 am

      5 stars
      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.

      Reply
      • valentina

        June 04, 2020 at 3:09 pm

        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

        Reply
    7. John / Kitchen Riffs

      June 03, 2020 at 7:52 am

      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.

      Reply
      • valentina

        June 04, 2020 at 3:07 pm

        I love that dual cooking method, John. Hope you try and like this recipe. Thanks for stopping by and hope you're well! 🙂 ~Valentina

        Reply
    8. Priya

      June 03, 2020 at 9:06 am

      5 stars
      This is a great recipe for the fish lovers 🙂

      Reply
      • valentina

        June 04, 2020 at 3:06 pm

        Thanks, Priya! Enjoy. 🙂 ~Valentina

        Reply
    9. Gerlinde

      June 03, 2020 at 9:19 pm

      5 stars
      In these trying times your recipe looks comforting and healthy. I will try it.

      Reply
      • valentina

        June 04, 2020 at 3:06 pm

        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

        Reply
    10. Eha Carr

      June 03, 2020 at 10:10 pm

      5 stars
      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 . . .

      Reply
      • valentina

        June 04, 2020 at 3:05 pm

        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

        Reply
    11. David Scott Allen

      June 04, 2020 at 6:29 am

      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.

      Reply
      • valentina

        June 04, 2020 at 3:02 pm

        Thank you, David. We're on the same page with Sam. 🙂 Happy you like the sound of my marinade. Enjoy and stay well. ~Valentina

        Reply
        • David Scott Allen

          June 18, 2024 at 8:10 am

          5 stars
          It only took me four years to make this, but better late than never, right? Black cod became available at our farmers market this spring and I fell in love with it. I had my last two pieces in the freezer (no more till the fall 😞) and remembered your recipe. It is fabulous — we could have eaten twice as much. The vegetables were also perfect — and I love that everything came from our farmers market. Can’t wait fir the black cod to return!

          Reply
          • Valentina

            June 25, 2024 at 2:46 pm

            This makes me so happy, David. I really love it when everything comes from the Farmers' Market -- I can pretend I'm in Europe. 😉 Thrilled the cod was a hit, thanks so much for sharing! ~Valentina

            Reply
    12. Kim Lange

      June 04, 2020 at 10:52 am

      5 stars
      Sounds so amazing, I wish I had this in front me of right now Valentina! Super amazing recipe! xo

      Reply
      • valentina

        June 04, 2020 at 3:03 pm

        Awww, thanks, Kim. And I wish I have many of your amazing desserts in front of me. 🙂 ~Valentina

        Reply
    13. Dawn - Girl Heart Food

      June 05, 2020 at 4:20 am

      5 stars
      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!

      Reply
    14. Chef Mimi

      June 06, 2020 at 3:55 pm

      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!

      Reply
    15. Jeff the Chef

      June 07, 2020 at 7:21 am

      My gosh that fish looks so delicious. I can't believe the gorgeous color!

      Reply
    16. Robin

      January 07, 2021 at 6:52 am

      5 stars
      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.

      Reply
      • valentina

        January 07, 2021 at 9:26 am

        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

        Reply
    17. Ciru

      February 20, 2022 at 6:53 pm

      5 stars
      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.

      Reply
      • valentina

        February 21, 2022 at 8:27 pm

        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

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    IT'S MANGO SEASON!

    • Black bowl filled with mango salsa with a small Habanero pepper right on top.
      Mango Habanero Salsa
    • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
      Baked Coconut Mango Chicken
    • Stacked slices of Chipotle Mango Quesadillas.
      Chipotle Mango Quesadillas
    • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
      Mango Avocado Stack with Pesto

    EARLY SUMMER HITS

    • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
      Turkey Zucchini Meatballs with Pesto
    • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
      Strawberry Goat Cheese Salad
    • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
      Lemon Pesto
    • Basil Pizza with one slice being taken off the plate.
      Basil Pizza with Pesto

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved