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Miso-Glazed Black Cod with Sesame Greens

A short miso marinade seasons rich black cod, while a clean portion of glaze turns glossy under a brief broil.
Glossy miso-glazed black cod sits with sesame bok choy and rice in a ceramic bowl.

Black cod has a rich, silky texture that pairs naturally with savory white miso and gentle sweetness. A short roast cooks the fish through before a brief broil colors the glaze.

The bowl is rounded out with sesame bok choy and rice, so the fish's concentrated flavor has a simple, tender base.

Let the miso cling lightly

White miso, mirin, sake, sugar, and ginger form a thick coating that seasons the cod without hiding its buttery texture. Patting the fillets dry first helps the glaze adhere evenly.

Reserve a clean finishing glaze

Set aside a small portion before the fish goes into the marinade. That clean glaze can be brushed on near the end, adding shine without reusing liquid that touched raw fish.

Miso-coated black cod roasts skin-side down on a foil-lined pan before glazing.
Miso-coated cod roasts skin-side down before the reserved glaze is brushed on.

Stay close during broiling

Miso and sugar can go from glossy to too dark in moments, so keep the tray near the broiler and watch the surface continuously. If the glaze browns before the center is cooked, finish the fish in the oven instead.

Build the bowl while the fish rests

The bok choy cooks quickly in a skillet while the cod roasts, giving the greens browned faces and tender stems. Spoon them beside warm rice, then add the cod and finish with scallions and sesame seeds.

Flaky black cod shows a lacquered miso surface beside sesame bok choy.
A flaky cod fillet carries a browned miso glaze beside glossy bok choy and rice.

Miso-Glazed Black Cod with Sesame Greens

4 servings
70 minutes total

Ingredients

  • •  4 (5 oz) skin-on black cod (sablefish) fillets
  • •  1/4 cup white miso
  • • 
  • • 
  • •  1 tbsp granulated sugar
  • •  1 tsp peeled fresh ginger, finely grated
  • •  1 1/2 cups short-grain white rice
  • •  2 cups water
  • •  12 oz baby bok choy, halved lengthwise
  • •  1 tbsp neutral oil
  • •  2 tsp low-sodium soy sauce
  • •  1 tbsp toasted sesame oil
  • •  2 scallions, thinly sliced
  • •  1 tbsp toasted sesame seeds

Method

  1. Cook the rice

    Rinse the short-grain rice in cool water until the water runs mostly clear. Combine it with the measured water in a saucepan or rice cooker, cook according to the package directions, and keep covered when tender.

    Look for: The grains are tender and the water has been absorbed.

  2. Mix and reserve the glaze

    Whisk the white miso, sake, mirin, granulated sugar, and fresh ginger until smooth. For the no-alcohol branch, use the measured water and rice vinegar instead of both sake and mirin; before adding fish, reserve 2 tbsp clean glaze in a separate bowl.

    Look for: The miso is fully dissolved and the glaze is smooth with no dry pockets.

  3. Marinate the cod

    Pat the black cod fillets dry and place them in a shallow dish. Coat the flesh and skin sides with the remaining glaze, cover, and refrigerate for at least 30 minutes or up to 8 hours.

    Look for: Each fillet has a thin, even coating of miso glaze.

  4. Heat the oven and prepare the pan

    Heat the oven to 400 F and position a rack about 6 inches below the broiler. Line a rimmed sheet pan with foil, and begin heating the broiler during the final minutes of roasting.

    Look for: The oven is fully heated and the foil lies flat on the sheet pan.

  5. Start roasting the fish

    Lift the cod from the marinade and gently wipe away thick excess so the miso will not burn. Set the fillets skin-side down on the pan and roast at 400 F for 8 minutes.

    Look for: The edges are beginning to turn opaque and the fish still looks moist.

  6. Brown the bok choy

    While the cod roasts, heat the neutral oil in a large skillet over medium-high heat. Arrange the bok choy cut-side down, sear until browned, then turn and cook until the stems are just tender.

    Look for: The cut faces are golden and a knife enters the thick stems with slight resistance.

  7. Season the greens

    Lower the heat and add the soy sauce and toasted sesame oil to the bok choy. Turn the pieces gently to coat, then remove the skillet from the heat while the greens remain bright.

    Look for: The soy and sesame oil coat the bok choy without pooling in the skillet.

  8. Lacquer and finish the cod

    Brush the reserved clean glaze over the cod and broil for about 1 minute, watching continuously because miso and sugar brown quickly. Check the thickest fillet for 145 F; if needed, return it to the oven in short intervals until cooked through.

    Look for: The glaze bubbles with a few browned spots and the fish flakes while remaining moist.

  9. Garnish and serve

    Divide the rice among warm bowls and add the sesame bok choy and cod. Scatter the scallions and toasted sesame seeds over the fish, then serve while the glaze is glossy.

    Look for: The fish flakes cleanly and the scallions and sesame seeds are evenly scattered.