Just like the restaurant, this savory and buttery Japanese style Miso Marinated Black Cod is hands down the best marinated fish recipe on the planet! There is nothing that compares to the unique flavors that come out of this delightful and incredibly irresistible dish.
Long before well known restaurants such as Nobu started serving their famous miso Gindara dish, my grandmother was making it in her kitchen and serving it to her family weekly. That’s why this recipe has been in our family for a very long time and therefore perfected over years and years of experience to bring you the best miso fish around!
This recipe does not use mirin making it a healthy, sugar-free dish.
What is Japanese style Miso Marinated Black Cod Gindara?
Black cod (gindara in Japanese) is marinated in a miso marinade overnight then transferred to an oven and baked until tender and buttery. This dish can be found in many upscale restaurants, particularly ones that serve Japanese cuisine.
What ingredients do I need and what are the instructions to make miso marinated black cod?
- Black Cod Fillets (can also use Chilean Sea bass)
- Brown Miso
- Japanese Sake
- Green Onion
Combine marinade ingredients together and add cod fillets. Then transfer together into a ziplock or air tight container and marinate overnight or up to 72 hours. Then transfer to a baking sheet, skin side down and baked for 8-10 minutes or until the fish flakes off easily. The edges should be golden brown. Note – there’s no need to flip the fish.
What is black cod and why is it good?
Black cod is also known as sablefish. It is a very fatty fish with buttery meat and an extremely soft texture. Black cod is one of the fattiest fish packed with omega 3 fatty acids. You can find Black cod can be found in Asian supermarkets or at many specialty seafood markets.
Is black cod the same as pacific cod?
Black cod is actually called sablefish and is not part of the cod family. It has soft, delicate and buttery meat compared to pacific cod which has a more firmer and leaner meat.
What kind of miso should I use to marinate?
Brown miso also known as awase miso is the best for this recipe. It has the perfect combination of savory and umami.
What other dishes go well with miso marinated black cod?
- Rice (or Cauliflower Rice with some lemon juice for healthier low carb option)
- Steamed Veggies
- Miso Soup
What is the nutrition information for this miso marinated black cod gindara recipe?
- 136 Calories
- 5g Carbohydrates
- 1g Fiber
- 18g Protein
- 2g Fat
- 37mg Cholesterol
- 458mg Sodium
- 408mg Potassium
- 28mg Calcium
- 1mg Iron
- 64ui Vitamin A
- 1mg Vitamin C
Looking for other Asian style fish recipes?
- Japanese Style Seared Salmon
- Japanese Miso Salmon
- Japanese Seared Hamachi Yellowtail
- Chinese Style Steamed Fish Fillets
- Sesame Ginger Salmon Carpaccio
Now, let’s get making this Japanese Miso Black Cod Gindara recipe!
- Prepping Time 5M
- Marination Time 24H
- Cooking Time 8M
- Total Time 24H8M
- Net Carb/Piece ~2g
- Servings 2 pieces
Ingredients
- 2 4oz Black Cod/Chilean Seabass Fillet
- 3 tbsp Awase Miso (AKA Brown Miso)
- 1 tbsp Japanese Sake
- 1/2 Stalk of Green Onion
Directions
1) Gather all the ingredients.
2) Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.
3) In a small mixing bowl, combine Awase Miso and Japanese Sake. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 – 72 hours in a fridge and ideally flipping ziplock bag half way through. Note – if you’re planning to meal prep, freeze the ziplocks after the 24 – 72 hours marination period.
4) After marination, wash off excess marinade and pat black cod/Chilean seabass fillet with a paper towel.
5) Place black cod/Chilean seabass fillet on a silicone baking mat or oiled sheet of aluminum foil. Transfer black cod/Chilean seabass fillet into the oven and cook at 425F for 8-10 minutes (until meat easily flakes off).
6) Finely slice green onions and set aside.
7) Once black cod/Chilean seabass is done, top with green onions and serve on optional bed of cauliflower rice.
Hope you enjoy your Japanese Miso Black Cod Gindara!
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Japanese Miso Black Cod Gindara
Ingredients
- 2 4 oz Black Cod Fillet or chilean seabass
- 3 tbsp Brown Miso awase miso
- 1 tbsp Japanese Sake
- 1/2 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.
- In a small mixing bowl, combine Awase Miso and Japanese Sake. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 - 72 hours in a fridge and ideally flipping ziplock bag half way through. Note - if you're planning to meal prep, freeze the ziplocks after the 24 - 72 hours marination period.
- After marination, wash off excess marinade and pat black cod/Chilean seabass fillet with a paper towel.
- Place black cod/Chilean seabass fillet on a silicone baking mat or oiled sheet of aluminum foil. Transfer black cod/Chilean seabass fillet into the oven and cook at 425F for 8-10 minutes (until meat easily flakes off).
- Finely slice green onions and set aside.
- Once black cod/Chilean seabass is done, top with green onions and serve on optional bed of cauliflower rice.
Video
Nutrition
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Where did you use the sweetener? You mentioned it in the text.
Hello – was a mistake and thanks for letting us know!
white miso: can you substitute white miso for the brown miso?
Hey Lisa – yes you can, but the marinade might end up slightly on the salty side.