Flaky, oily, and tender, miso black cod (or sablefish) is an indulgent meal that’s as healthy as it is delicious. It's packed with so much delicious Asian flavours like miso, soy sauce, and sesame. Serve it with a side of rice for a restaurant-quality meal at home. It's perfect for busy weeknights, or any night of the week when you are feeling fancy.
Why You’ll Love Miso Black Cod Sablefish
- A restaurant-quality meal without the effort. Miso black cod is the best meal to make if you want to impress guests without putting in the extra effort. Simply marinade the fish, bake, drizzle on the glaze, and garnish with sesame seeds. This is how we do fine dining around here on busy weeknights.
- Delicious and healthy. Known for its high density of omega-3 fatty acids, black cod delivers the perfect flaky, buttery cut of meat that boasts a unique flavor all to its own. It is also high in other nutrients and vitamins, including vitamin D and B12. Whether you’re looking at it on paper or tasting it in your mouth, black cod is better than salmon.
- Packed with classic Asian flavours. The flavourful miso marinade and soy-sesame glaze compliments the natural flavors of the sablefish so well. Pair it with a bowl or steamed rice to soak it up all and you have a complete meal that is filling and delicious. If you love this, you will also love our Miso Salmon.
Ingredients and Substitutions
To make this delicious miso black cod (sablefish), you will need the following ingredients:
- black cod fillets - you will need about 1.5 pounds of black cod cut into fillets. I made 5 fillets.
- miso paste
- soy sauce
- rice wine vinegar (mirin) - you can substitute this with balsamic vinegar.
- olive oil - or use any vegetable oil that you have on hand.
- ground black pepper
- soy-sesame glaze - a simple sauce made with soy sauce and sesame oil.
- sesame seeds - optional, for garnish.
- steamed rice - for serving.
You will also need mixing bowls and a large half sheet baking pan.
How to Make the Best Miso Black Cod (Sablefish)
- Marinate the fish. In a small mixing bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth. In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat. Place bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
- Bake. Remove the black cod fillets out of the bag and place them on a large half sheet baking pan lined with parchment paper. Bake in the preheated 375 F oven for 18-20 minutes until nicely browned. Let it rest at room temperature for 5 minutes. When the cod is cooked, the flesh will flake easily when inserting a fork.
- Serve. In another small mixing bowl, mix together soy sauce and sesame oil and drizzle over the cod fillets. Garnish with sesame seeds and cilantro, and serve with steamed rice, fried rice or noodles.
Storing and Reheating Instructions
- How to store: Store miso black cod or sablefish in an airtight container in the refrigerator for up to 3-4 days. If serving with rice, store the rice separately.
- How to reheat: Place leftover fish on a lightly greased baking sheet or casserole dish. Add a splash of water and cover the fish with foil. Reheat in a preheated oven at 275F for 10-15 minutes or until the fish’s internal temperature reaches 130F. You can also reheat in the air fryer at 300 F for about 5 minutes, until warmed through.
- How to reheat rice: Place the desired amount of rice in a microwave-safe bowl. Cover the rice entirely with a damp paper towel, ensuring there are no gaps for air to escape. Microwave rice in 15-20 increments until steam rises from the paper towel. Wait 1-2 minutes to allow the rice to finish steaming and cool down.
More Seafood Recipes
- Black Cod with Black Bean Sauce
- Miso Salmon
- Yellow Curry Mussels
- Creamy Tuscan Shrimp
- Honey Garlic Glazed Salmon
- Seared Scallops
- Teriyaki Salmon Rice Bowl
- Almond-Crusted Halibut
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Recipe
Miso Black Cod (Sablefish)
- Total Time: 55 minutes
- Yield: 4-5 servings
Description
Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that’s as healthy as it is delicious.
Ingredients
- 3 tablespoons miso paste
- 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar (mirin) or balsamic vinegar
- 1 teaspoon olive oil
- ½ teaspoon ground black pepper (or to taste)
- 5 black cod fillets (about 1.5 lbs.)
For the glaze and serving:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (for garnish)
- fresh cilantro, chopped (for garnish)
- steamed rice
Instructions
- Preheat oven to 375F.
- In a small bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth.
- In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat. Place bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
- Remove the black cod fillets out of the bag and place them on a large half sheet baking pan lined with parchment paper.
- Bake in the preheated oven for 18-20 minutes until nicely browned. Let it rest at room temperature for 5 minutes. When the cod is cooked, the flesh will flake easily when inserting a fork.
- In a small bowl, mix together soy sauce and sesame oil and drizzle over the cod fillets. Garnish with sesame seeds and cilantro, and serve with steamed rice.
Notes
How to store: Store miso black cod or sablefish in an airtight container in the refrigerator for up to 3-4 days. If serving with rice, store the rice separately.
How to reheat: Place leftover fish on a lightly greased baking sheet or casserole dish. Add a splash of water and cover the fish with foil. Reheat in a preheated oven at 275F for 10-15 minutes or until the fish’s internal temperature reaches 130F. You can also reheat in the air fryer at 300 F for about 5 minutes, until warmed through.
How to reheat rice: Place the desired amount of rice in a microwave-safe bowl. Cover the rice entirely with a damp paper towel, ensuring there are no gaps for air to escape. Microwave rice in 15-20 increments until steam rises from the paper towel. Wait 1-2 minutes to allow the rice to finish steaming and cool down.
- Prep Time: 5 minutes
- Marinate Time: 30 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Bake
- Cuisine: Asian
Amy says
I used half rice vinegar and half balsamic vinegar in the marinade that my fish sat in for ~3 hours. The flavor was great and everyone enjoyed. I topped with sesame seeds and scallions. The only thing I was left longing for was crispy skin. I wonder if a quick broil towards the end could have achieved that...
Tom W says
I found this delicious and very easy to make. A few distinctions, though. I don't find Mirin and rice vinegar to be interchangeable. The Mirin I buy is very sweet -- the opposite of vinegar, even mild rice vinegar -- so I used rice vinegar when I made this recipe. Also, there are several different types of miso. I used white and it turned out great. My last nit-picky comment is that the pictures show fish steaks, not fillets. I'm sure either would work. Just adjust the time you cook based on the thickness of your fish. My fillets took less time. A bonus of this recipe is that my whole house didn't smell like fish! Thanks for the great recipe.
Dini says
Absolutely fantastic! Great flavor, and super simple to boot. I'm a huge fan of miso, and have made miso salmon before, but this was the first time making miso cod. Thank you so much for a great recipe! 🙂
Sam Hu | Ahead of Thyme says
Thank you so much Dini! So happy you liked the recipe!
Katie says
So much flavor. It's my dad's favorite!
Sam Hu | Ahead of Thyme says
Thank you! So happy the recipe was a hit!