Black cod is one of those fish that feels special without asking much of you. It bakes up buttery, rich, and delicate, with a texture that stays moist even if you’re not a seafood pro. This recipe leans on simple flavors—miso, soy, and a touch of sweetness—to let the fish shine.
You’ll get crisp, caramelized edges and a silky, flaky center in under 30 minutes. It’s easy enough for a weeknight and impressive enough for guests.
What Makes This Special
Black cod (also known as sablefish) is naturally rich and velvety, so it’s almost foolproof. A quick marinade adds a savory-sweet depth that complements the fish without overpowering it.
Baking keeps the process simple and consistent—no splattering, no flipping on a pan. You’ll get restaurant-quality flavor with minimal effort and ingredients you can find anywhere. Serve it with rice, greens, or roasted veggies, and dinner’s done.
Shopping List
- Black cod fillets: 4 pieces, about 5–6 ounces each, skin on if possible
- White miso paste: 2 tablespoons
- Soy sauce or tamari: 1 tablespoon
- Mirin: 1 tablespoon (or use a mix of 2 teaspoons rice vinegar + 1 teaspoon honey)
- Honey or maple syrup: 1 tablespoon
- Fresh ginger: 1 teaspoon, finely grated
- Garlic: 1 small clove, finely grated
- Neutral oil: 1 tablespoon (avocado, canola, or grapeseed)
- Fresh lemon or lime: 1
- Scallions: 2, thinly sliced (optional, for garnish)
- Sesame seeds: 1 teaspoon (optional)
- Salt and pepper: to taste (go light—miso and soy are salty)
Instructions
- Prep the oven and pan: Heat the oven to 400°F (200°C).
Line a sheet pan with foil or parchment for easy cleanup. Lightly oil the surface.
- Make the marinade: In a bowl, whisk together miso, soy sauce, mirin, honey, ginger, garlic, and oil until smooth.
- Season the fish: Pat the black cod dry with paper towels. Lightly season with pepper.
Skip salt or use only a pinch since the marinade is salty.
- Coat and rest: Spoon the marinade over the fillets to coat all sides. Let sit at room temperature for 10–15 minutes while the oven heats. For deeper flavor, you can refrigerate for up to 30 minutes.
- Arrange for baking: Place the fillets skin-side down on the prepared pan.
Spoon any extra marinade on top.
- Bake: Bake for 10–14 minutes, depending on thickness. The fish is done when it flakes easily with a fork and looks just opaque in the center.
- Optional broil: For caramelized tops, switch to broil for 1–2 minutes. Watch closely to avoid burning the glaze.
- Finish: Squeeze fresh lemon or lime over the fish.
Garnish with scallions and sesame seeds if you like.
- Serve: Pair with steamed rice, sautéed bok choy, roasted broccoli, or a crisp cucumber salad.
How to Store
Refrigerate: Store leftover black cod in an airtight container for up to 2 days. The texture stays tender, but it’s best enjoyed fresh.
Reheat: Warm gently in a 275°F (135°C) oven for 8–10 minutes, or until just heated through. Avoid microwaving at high power, which can dry it out—use 50% power in short bursts if needed.
Freeze: Cooked black cod doesn’t freeze well.
If you need to freeze, do it with raw fillets. Thaw overnight in the fridge before cooking.
Health Benefits
- Omega-3 fats: Black cod is rich in heart-healthy omega-3s that support brain and joint health.
- High-quality protein: Each serving provides lean protein to keep you full and energized.
- Minerals: It’s a good source of selenium and potassium, supporting thyroid and muscle function.
- Lower mercury option: Compared to many larger fish, black cod typically has lower mercury levels.
What Not to Do
- Don’t overbake: Black cod cooks fast. Overbaking will rob it of its signature silky texture.
- Don’t skip drying the fillets: Patting the fish dry helps the glaze cling and promotes better browning.
- Don’t crowd the pan: Give each fillet space so heat circulates and the tops caramelize.
- Don’t use high-sodium soy plus extra salt: Taste your marinade before adding salt.
The miso and soy already bring plenty.
- Don’t marinate for hours: The miso-soy mixture is strong; long marinating can make the fish too salty.
Alternatives
- No miso on hand? Use 1 tablespoon tahini plus an extra teaspoon soy and a squeeze of lemon for body and umami.
- No mirin? Mix rice vinegar with honey or maple syrup. White wine with a pinch of sugar works in a pinch.
- Gluten-free: Use tamari or coconut aminos and check your miso label.
- Different fish: This method works with salmon, cod, or halibut. Adjust time—thicker cuts may need 2–4 more minutes.
- Different flavor profile: Try a lemon-garlic-butter mix with parsley and capers for a bright, non-miso version.
FAQ
What is black cod, and is it the same as regular cod?
Black cod is also called sablefish.
It’s not the same species as Atlantic or Pacific cod. Black cod is richer and silkier, with a buttery texture that stays moist when cooked.
Do I need to remove the skin?
No. The skin helps hold the fillet together and adds flavor.
After baking, the flesh lifts off easily. If you prefer skinless, that works too—just handle gently.
How do I know when it’s done?
Look for flaky layers that separate with a gentle nudge and an opaque center. If you use an instant-read thermometer, aim for about 125–130°F (52–54°C) in the thickest part.
Can I make this ahead?
You can mix the marinade and prep the fillets up to 30 minutes in advance in the fridge.
Bake right before serving for the best texture.
What should I serve with it?
Steamed rice, sesame-sautéed greens, roasted asparagus, or a crunchy slaw are all great. A quick cucumber salad with rice vinegar keeps things fresh and balanced.
Is this recipe very sweet?
No. The honey adds balance and helps caramelization, but it won’t taste sugary.
If you prefer less sweetness, reduce the honey to 1–2 teaspoons.
Can I grill instead of bake?
Yes. Grill over medium heat on a well-oiled grate or use a fish basket. Cook 3–4 minutes per side, depending on thickness, and watch for flare-ups from the glaze.
Wrapping Up
This baked black cod is simple, elegant, and packed with flavor.
With a short marinade and a quick bake, you get tender, flaky fish and a glossy, savory-sweet finish. Keep it weeknight-friendly with rice and greens, or dress