Miso Black Cod Gindara/Chilean Seabass
This savory and buttery miso Gindara 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 simple dish. This recipe also works great with Chilean sea bass too!
Servings 2 pieces
- 2 4 oz Fillet Black Cod/Chilean Seabass
- 3 tbsp Miso Awase AKA Brown Miso
- 1 tbsp Japanese Sake
- 1/2 Stalk Green Onion
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 - 36 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 - 36 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.
Calories: 136kcal | Carbohydrates: 5g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 998mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg