Miso Black Cod
My miso black cod recipe makes tender, buttery fish with sweet, sticky glaze. An easy, restaurant-worthy, Japanese-inspired dinner at home!
Ingredients
Instructions
Pat the black cod fillets dry with a paper towel. Place them in a shallow baking dish or a large zip lock bag.
In a small bowl, whisk together the miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic. Pour the marinade over the fish and turn to coat evenly. Cover with plastic wrap or seal the bag, and marinate for 30 minutes.
Preheat the oven to 400 degrees F (204 degrees C).
Heat the oil in a large cast iron skillet over medium heat, until it shimmers. Add the cod, skin side up, shaking off any excess marinade. Sear for 2-3 minutes, until a browned crust forms on the bottom.
Flip the fish and sear for 2-3 minutes on the other side, until the skin is crispy.
Transfer the black cod to the oven and bake for 2-4 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C) or it flakes easily with a fork.
Nutrition
- Calories
- 233 kcal
- Carbohydrate Content
- 6.9 g
- Protein Content
- 28.4 g
- Fat Content
- 8.6 g
- Saturated Fat Content
- 0.3 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 79.9 mg
- Sodium Content
- 1157.2 mg
- Fiber Content
- 1 g
- Sugar Content
- 2.6 g
- Unsaturated Fat Content
- 1.1 g
- Serving Size
- 1 serving
