Name: Miso-Glazed Black Cod with Bok Choy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese cuisine
Ingredients: 4 pcs black cod fillets (about 6 oz each, skin-on or off); 0.5 cup white miso paste; 0.25 cup mirin; 2 tbsp sake (cooking sake); 1 tbsp sugar; 1 tbsp soy sauce (low sodium); 1 tbsp ginger (freshly grated); 4 pcs baby bok choy (halved lengthwise); 1 tsp sesame oil; 0.25 tsp salt; 0.13 tsp black pepper (freshly ground)

A stunning close-up of a baked miso-glazed black cod fillet, perfectly caramelized with a golden-brown finish, resting on a bed of tender, slightly charred baby bok choy. The rich, flaky fish is garnished with delicate strips of fresh ginger, arranged on a dark, rustic plate that highlights the vibrant colors of the dish. The lighting is soft and inviting, emphasizing the savory glaze and the fres

Embark on a culinary journey to Japan with this exquisite Miso-Glazed Black Cod, a dish celebrated for its unparalleled flavor and elegant simplicity. Black cod, also known as sablefish, is prized for its rich, buttery texture and high omega-3 content, making it a healthy and delicious choice. This recipe elevates the fish by marinating it in a classic Japanese miso glaze, a harmonious blend of white miso paste, mirin, sake, and a touch of sweetness and soy, which penetrates the delicate flesh, infusing it with deep umami notes. Baking ensures the fish remains incredibly moist and flaky, developing a beautiful caramelized crust that is both visually appealing and bursting with savory-sweetness. The vibrant green bok choy, lightly charred to perfection alongside the fish, provides a refreshing counterpoint, adding a subtle bitterness and crisp-tender texture that beautifully complements the richness of the cod. This dish is a testament to the power of simple, high-quality ingredients and classic East Asian techniques, transforming a humble fish into a restaurant-quality meal perfect for a special occasion or an elevated weeknight dinner. It showcases the best of baked fish, offering a perfect balance of flavors and textures that will delight any seafood lover.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Servings: 4

Instructions

Prepare the Black Cod

1Pat the black cod fillets dry with paper towels. This helps the glaze adhere better and promotes a crispier finish.
2In a medium bowl, whisk together the white miso paste, mirin, sake, sugar, soy sauce, and grated ginger until smooth. This forms your flavorful miso glaze.
3Place the cod fillets in a shallow dish and pour the miso glaze over them, ensuring each fillet is well coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor. Do not marinate for too long as the salt in the miso can cure the fish.

Bake the Fish and Bok Choy

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2Arrange the marinated black cod fillets on one side of the prepared baking sheet, skin-side up if applicable. Reserve any excess glaze.
3In a separate bowl, toss the halved baby bok choy with sesame oil, salt, and black pepper until evenly coated. Arrange the seasoned bok choy on the other side of the baking sheet.
4Bake for 15-20 minutes, or until the fish is opaque, flaky, and has a beautiful caramelized crust. The bok choy should be tender with slightly charred edges. If desired, you can briefly broil the fish for the last 1-2 minutes for extra char, watching carefully to prevent burning.

Serve

1Carefully transfer the Miso-Glazed Black Cod and bok choy to serving plates. Serve immediately while hot, perhaps with a sprinkle of fresh ginger or sesame seeds for garnish if you like.

Instructions

Prepare the Black Cod

1Pat the black cod fillets dry with paper towels. This helps the glaze adhere better and promotes a crispier finish.
2In a medium bowl, whisk together the white miso paste, mirin, sake, sugar, soy sauce, and grated ginger until smooth. This forms your flavorful miso glaze.
3Place the cod fillets in a shallow dish and pour the miso glaze over them, ensuring each fillet is well coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor. Do not marinate for too long as the salt in the miso can cure the fish.

Bake the Fish and Bok Choy

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2Arrange the marinated black cod fillets on one side of the prepared baking sheet, skin-side up if applicable. Reserve any excess glaze.
3In a separate bowl, toss the halved baby bok choy with sesame oil, salt, and black pepper until evenly coated. Arrange the seasoned bok choy on the other side of the baking sheet.
4Bake for 15-20 minutes, or until the fish is opaque, flaky, and has a beautiful caramelized crust. The bok choy should be tender with slightly charred edges. If desired, you can briefly broil the fish for the last 1-2 minutes for extra char, watching carefully to prevent burning.

Serve

1Carefully transfer the Miso-Glazed Black Cod and bok choy to serving plates. Serve immediately while hot, perhaps with a sprinkle of fresh ginger or sesame seeds for garnish if you like.

Nutrition Information

Calories: 371 kcal
Protein: 35 g
Fat: 20 g
Carbs: 16 g

Nutrient	Per serving
Calories	371 kcal
Protein	35 g
Fat	20 g
Carbs	16 g

Tips

For a richer glaze, gently warm the miso mixture to dissolve the sugar completely before marinating.
To prevent sticking, make sure your baking sheet is well-oiled or lined with parchment paper, especially for the fish.
Pair with steamed brown rice or quinoa to soak up the delicious glaze and complete this healthy meal.