Miso Black Cod

Prepare to be amazed by my Miso Black Cod recipe! Marinated in a flavorful miso blend and baked to perfection, this Japanese seafood dish is as easy as it is delicious! With just three ingredients, it’s perfect for meal prep and batch cooking, allowing you to enjoy restaurant-quality flavors right at home. Say goodbye to complicated recipes and hello to effortless gourmet dining!

Japanese style miso marinated black cod gindara baked in the oven and severed over a bed of rice topped with slices of green onions being picked up with a pair of chopsticks.

Why I Love This Recipe

Growing up on Japanese food, what I love about this recipe is its simplicity and incredible flavor profile! Succulent black cod, also known as sablefish or gindara, marinated in a traditional Japanese miso blend just like in my Japanese Miso Salmon recipe! The magic happens when this delicate fish is baked to perfection in the oven using my fail proof technique, resulting in a dish that’s both heavenly and nutritious every single time! The best part? I only use three simple ingredients to create a dish bursting with savory umami and buttery goodness!

Using the same marination method employed in my Miso Pork Belly and Baked Teriyaki Yellowtail recipes, these black cod fillets are marinated in a miso base marinade for several days then baked to perfection in the oven! Trust me, once you have a taste, you won’t be able to resist diving into this mouthwatering dish!



  • Black Cod – sold under the name sablefish in USA, but also referred to as black cod or gindara. Can be found at Asian grocery stores.
  • Miso – awase brown Miso works best.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. 
  • Green Onion – freshly chopped green onions scallions.

🐟 Black Cod Note

Black Cod, Sablefish, and Butterfish in the USA are all the same fish known as Gindara in Japanese cuisine.

🥢 Miso Note

You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. We recommend using Awase Miso for this marinade.

Japanese style miso marinated black cod gindara baked in the oven and severed over a bed of rice topped with slices of green onions, top down shot.

Essential Kitchen Equipment


Step 1 Mix Japanese sake with miso and place it in a ziplock bag along with the black cod fillets. Marinate the fillets in the refrigerator for 24 to 96 hours, flipping halfway through.

Marinade for miso black cod.

💡 Marinating Pro Tip

For optimal flavor, marinate the black cod fillets for the full 96 Hours.

💡 Meal Prepping Pro Tip

Move the ziplock bag containing the fish in the marinade from the Refrigerator to the Freezer for convenient meal preparation. When ready to enjoy, thaw it in warm water and then follow the provided baking instructions.

Step 2 Rinse off the marinade from the fillet, then transfer it to a baking sheet lined with a baking mat paper, skin side down. Bake in the oven for 8-10 minutes until the flesh flakes easily. You’ll notice the edges turning a golden brown hue. There’s no need to flip the fish during baking.

Baked miso marinated black cod on a bed of rice.

🌡 Internal Temperature Check

Bake the salmon until it reaches an internal temperature of 145°F for optimal doneness.

🍽️ Serving Pro Tip

For serving, garnish with green onions and pair this dish with a Bowl of Rice of your choice.

Recipe Variations

Swap the black cod fillets for Chilean seabass to create a Miso Marinated Chilean Seabass dish.

Pairing Recommendations

Pair this delectable Miso Black Cod with authentic Japanese side dishes like Japanese Miso Eggplant Stir Fry or Japanese Cucumber Salad Sunomono. For a satisfying meal, serve it alongside a bowl of rice complemented by the flavors of Clam Miso Soup.

Japanese style miso marinated black cod gindara baked in the oven and severed over a bed of rice topped with slices of green onions being picked up with a pair of chopsticks.

Frequently Asked Questions

Can I use a different type of fish if black cod isn't available?

Yes, if black cod isn't available, the only viable fish alternative to use would be Chilean Seabass. This fish offers a similar texture and richness that complements the miso marinade well. However, keep in mind that the flavor profile may vary slightly, but it should still result in a delicious dish.

Can I grill the black cod instead of baking it?

We recommend baking the black cod instead of grilling it. Grilling could result in a tougher texture for the fish, whereas baking ensures a tender and moist outcome.

How do I know when the black cod is cooked perfectly?

You'll know the black cod is cooked perfectly when its internal temperature reaches 145°, and the meat easily flakes off with a fork. This indicates that the fish is cooked through and has reached the desired level of doneness.

Can I use white miso instead of red miso for the marinade?

Yes, you can use white miso as a substitute for red miso in the marinade. However, for the best balance of flavors, we recommend using brown miso. Its deeper, richer taste complements the dish perfectly.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate. Leftovers can be kept for 5-7 days in the refrigerator.

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Watch How To Make It

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

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!
5 from 9 votes
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
Print Recipe
Calories: 136kcal


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


  • 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.


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
*Values Based Per Serving
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  1. Where did you use the sweetener? You mentioned it in the text.

  2. white miso: can you substitute white miso for the brown miso?

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