From this miso black cod’s elegant and complex flavors, no one will guess how quick and easy it is to cook. This simple fish makes a great weeknight meal or a dinner party centerpiece—marinate the day before and broil just before serving with sautéed bok choy and ginger rice. It’s also wonderfully forgiving, as black cod’s high oil content makes it hard to overcook…and gives it a buttery, luscious texture.
Bonus: Black cod (also called sablefish) is low in mercury and high in omega-3 fatty acids, so you can feel good about this healthy choice. For pairing sake with this rich fish, look for a bottle that’s equally rich on the palate. Ginjos and daiginjos with a creamy texture hold up perfectly. Head here to read about sake basics.
1/3 cup white miso paste
1/3 cup sake
3 tablespoons mirin
3 teaspoons soy sauce
1 tablespoon vegetable oil
1/3 cup sugar
6 black cod filets, about 6 ounces each
In a medium bowl, mix miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture into black cod. Marinate for at least 30 minutes and up to 24 hours.
Preheat broiler to high. Place cod filets skin side-down on pan covered with aluminum foil. Broil for about 10 minutes, or until the top is golden and a toothpick inserted into the cod comes out without resistance.
Remove any pin bones with tweezers—this should be easy—and serve right away.
Hannah Howard is a writer and food expert who spent her formative years eating, drinking, serving, bartending, cooking on a hot line, flipping giant wheels of cheese, and managing restaurants. She is the author of the memoir Feast: True Love in and Out of the Kitchen. Hannah is a graduate of Columbia University and the Bennington Writing Seminars. She writes for SELF, New York Magazine, and Salon.com, and lives in New York City.