Nobu-Style Miso Black Cod
380Min
4Servings
310Cal
HardLevel
Gluten free
Ingredients
Main Ingredients
black cod fillets (fresh)
4 piece
white miso paste
60 g
sake
60 ml
mirin
60 ml
sugar
25 g
Instructions
1
Prepare the marinade
Whisk white miso paste, sake, mirin and sugar together in a bowl until completely smooth.
3 min
2
Marinate the fish
Pat the black cod fillets completely dry with paper towels, then coat each fillet generously with the miso marinade.
5 min
3
Refrigerate
Place the marinated cod in the refrigerator for at least 5 hours (overnight is best).
300 mintimer 300 min
4
Bake the cod
Preheat oven to 200°C. Remove excess marinade from fillets and bake on a lined baking sheet for 12-15 minutes until the fish flakes easily and the top is caramelized.
15 min200°Ctimer 15 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Oven 180°C for 8-10 minutes
Marinade can be made up to 3 days ahead. Cooked fish is best enjoyed fresh but can be gently reheated.
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