Nobu-Style Miso Glazed Black Cod
The famous Nobu Miso Cod is easier to recreate at home than you think! I love using black cod for this recipe, but it works just as well with regular cod!
Nobu-Inspired Miso Black Cod
This is one of the most iconic Japanese recipes to recreate at home. Thanks to a simple marinade made with white miso, sake, mirin, and maple syrup, the fish becomes incredibly tender, rich, and perfectly caramelized under the oven broiler.
Black cod (also known as sablefish) is famous for its buttery, melt-in-your-mouth texture, making it the ideal fish for high-heat roasting. Even beginners can master this oven-baked fish recipe without any stress.
Served with steamed white rice and broccolini or bok choy, this miso cod is perfect for a chic weeknight dinner, a special occasion, or simply to treat yourself to a simple yet refined Japanese dish.
If you’re looking for a fish recipe that is easy, elegant, and packed with umami, this Nobu-style miso black cod is a must-add to your repertoire.
Why make this recipe?
- “Wow” factor with minimal effort: Perfect for impressing guests and serving a restaurant-quality dish from the comfort of your home! All the prep is done 24 to 48 hours in advance, leaving you with only 5 to 8 minutes of cooking time.
- The perfect balance of sweet, salty, and umami: The miso provides incredible depth, the maple syrup balances the saltiness, and the black cod becomes melt-in-your-mouth tender, almost buttery, under the broiler.
- Minimal ingredients required: A short list of pantry staples is all you need for professional results.
- Discover black cod: This fish has a unique, silky texture. It’s also rich in omega-3s and protein. Being a fattier fish, it truly melts in your mouth!
- Ideal for: A chic weeknight dinner, entertaining without the stress, or “upgrading” a simple bowl of rice and vegetables.
Tips for a perfect recipe:
- Black cod is naturally fatty, so be careful not to overcook it. As soon as the top is caramelized and the flesh looks pearly and opaque, it’s ready.
- If you can’t find black cod, you can use halibut or regular cod. However, be sure to reduce the marinating time to a maximum of 24 hours, as these fish are leaner and will absorb the salt much faster.
Prepare the marinade by bringing the sake and mirin to a boil. Stir in the maple syrup and miso, then whisk until smooth. Set aside and let it cool in a Pyrex or ceramic dish.
Lightly season the fillets with salt. Transfer them to the dish with the marinade. Cover and refrigerate for 24 to 48 hours (the longer, the better).
*If it is regular cod: 24h maximum.
Preheat your oven to the ‘broil’ setting. Line a baking sheet with aluminum foil and lightly grease it. Remove the excess marinade from the fillets (do not rinse). Place the fillets on the sheet.
Cook on the top rack for 5 to 8 minutes, or until the fish is beautifully caramelized and flakes easily with a fork. Garnish with green onions just before serving and accompany with basmati rice and steamed broccoli. Top with sesame seeds and tamari sauce to taste.
Bon appetit and enjoy!
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