Miso Glazed Black Cod


Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.


This miso glazed black cod has to be one of my favourite dishes and since black cod is a little on the expensive side here I typically only use in on special occasions like Valentine’s Day and it is alway an absolute please to do so! Black cod (aka sablefish) is a white fish that has a buttery texture due to the fatty layers that contain as much omega 3 fatty acids as wild salmon.

My favourite way to enjoy black cod is in a super quick and easy miso marinade or glaze that takes 10 minutes to make the marinade and 10 minutes to cook with a marinate time of anywhere from 30 minutes to 3 days. That means that you can make the marinade a day or more ahead of time and you can have an amazing dinner ready in under 10 minutes! Although the recipe for this misoyaki black cod is nice and simple it’s so good that it’s sure to impress that special someone on Valentines Day!
Are you doing the whole Valentine’s Day Dinner at home thing too! Check out some of my fellow food bloggers ideas for the perfect date night in!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms


Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.

ingredients
    For the miso glazed black cod:
  • 1/3 cup white miso (gluten-free for gluten-free)
  • 1/3 cup sake
  • 1/3 cup mirin
  • 1/4 cup brown sugar
  • 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc
  • For the baby bok choy and shiitake mushrooms:
  • 1 tablespoon oil
  • 1 pound baby bok choy, sliced 1/4 inch thick
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 cloves garlic, chopped
  • 1/4 cup dashi or broth or water
  • 1 teaspoon soy sauce or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil

directions
    For the miso glazed black cod:
  1. Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
  2. Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
  3. Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
  4. For the baby bok choy and shiitake mushrooms:
  5. Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
  6. Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.

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