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.
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
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.