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Japanese style miso marinated black cod gindara baked in the oven and severed over a bed of rice topped with slices of green onions.
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Miso Black Cod

Discover the ultimate storage solution for my delectable Miso Black Cod recipe. Simply transfer leftovers into an airtight container and refrigerate to maintain freshness for 5-7 days. Enjoy the convenience and deliciousness anytime!
Course Appetizer, Main Course
Cuisine Japanese
Keyword miso black cod
Prep Time 5 minutes
Cook Time 8 minutes
Marination Time 1 day
Total Time 1 day 13 minutes
Servings 2 pieces
Calories 136kcal

Ingredients

  • 2 4 oz Black Cod
  • 3 tbsp Miso awase / brown
  • 1 tbsp Japanese Sake
  • 1/2 Stalk Green Onion

Instructions

  • Gather all the ingredients.
    Ingredients for miso black cod.
  • Pat dry black cod with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.
    Black cod in a ziplock bag.
  • In a small mixing bowl, combine brown awase miso and Japanese sake, mixing well. Pour the marinade into a ziplock bag and seal it. Marinate the fish in the refrigerator for 24 to 96 hours, ideally flipping the ziplock bag halfway through. Note- if you're planning to meal prep, freeze the ziplock bags after the marination period along with the marinade.
    Black cod being marinated in miso.
  • Rinse the marinade off the fillets, pat them dry with a paper towel, and place them on a silicone baking mat. Transfer the black cod fillet into the oven and bake at 425°F for 8-10 minutes or until the meat easily flakes off.Once cooked, top with green onions and serve.
    Miso marinated black cod baked.

Video

Nutrition

Calories: 136kcal | Carbohydrates: 5g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 458mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg