Black Cod Broiled With Miso
Updated June 24, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup sugar
1 cup miso, preferably dark
½ cup mirin, sake or white wine
1 ½ to 2 pounds black cod fillets (skin may be on or off)
Nutritional analysis per serving (4 servings)
43 grams carbs; 85 milligrams cholesterol; 420 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 2673 milligrams sodium; 44 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
- Step 2
Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Private Notes
Comments
For the miso - most miso I have seen is sold in a paste form. Does this mean a whole cup of the miso paste should be added? That sounds like too much since I will often use only a tablespoon or two for a soup or stir-fry.
FOR THE LOVE OF GOD DO NOT USE 1 CUP OF MISO PASTE. Completely overpowers the fish. It should be more like 1-2 tablespoons. Please save yourself from having to send in an oil spill cleanup crew to scrape the sauce off of your precious fish. #regrets On a positive note, the broiling method was magical. A+ flakiness.
I have never seen black cod in my market in NorCal...substitutions?
Great recipe but way too much... I use half this recipe and have enough (saved in the refrigerator) for 3-4 additional servings. My version uses a mixture of brown & white sugar, sake & mirin, plus I mince a few cloves of garlic and a little fresh ginger, add a tsp crushed sesame seeds, a 1/4 (or less) tsp sesame oil and 1 tablespoon Tamarind puree. N95
I used roughly 2 tsp of ginger (from a tube,) 2/3 c. Mirin, white wine, approximately 1/2 cup white miso paste, a tsp or so of sesame oil and a heaping tsp of sugar. Tasted to adjust once mixed. Yum and so easy!
Made this tonight, obviously a timeless recipe. I used red miso. About 2 tbsp in the mirin, with about 2 tbsp of palm sugar. Bomb proof recipe. Black cod is a bit too buterry for me, but it worked well in this case.