Miso Cod Recipe: Authentic Black Cod (Gindara) Preparation

Pat cod fillets dry with paper towels. Place them in a glass or ceramic baking dish, skin-side up. Pour the marinade over the fish, ensuring all surfaces except the skin are coated. For even flavor penetration, score the flesh side lightly with a sharp knife.

Cover the dish with plastic wrap and refrigerate for 24-48 hours. The longer marination creates more complex flavors, but even 12 hours will deliver delicious results. Turn the fillets once halfway through marinating if possible.

Remove fish from refrigerator 30 minutes before cooking to bring to room temperature. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Gently wipe excess marinade from fillets (don’t rinse). Place fish skin-side down on the prepared baking sheet. Bake for 10-12 minutes, until the fish flakes easily with a fork and the internal temperature reaches 135°F (57°C).