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Nobu's Miso Black Cod
Riches en oméga-3

Nobu's Miso Black Cod

By:Larry's Catch 4.93(43 reviews)

Silky miso-marinated black cod, caramelized and oven-finished — rich, buttery, and restaurant-level at home.

TIME
TIME
3 days
SERVINGS
SERVINGS
4 personnes
DIFFICULTY
DIFFICULTY
Défis
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Ingrédients

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  • 3 tbsp white miso paste
  • 3 tbsp mirin
  • 2 tbsp sake
  • 3 tbsp granulated sugar
  • 4 fillets (about 24 oz total) Larry’s Catch Wild Black Cod
  • Neutral oil, for searing
  • Optional: pickled ginger, for garnish
  • Optional: scallions, thinly sliced
  • Optional: lemon wedges

Instructions

  1. In a small saucepan over medium-low heat, combine white miso paste, mirin, sake, and sugar. Stir until smooth and the sugar dissolves. Do not let it boil. Remove from heat and allow to cool completely.
  2. Pat the black cod fillets dry and cut into equal portions.
  3. Place the fish in a shallow container or resealable bag and coat thoroughly with the cooled miso marinade. Cover and refrigerate for 2–3 days.
  4. Preheat oven to 400°F (200°C). Remove the fish from the refrigerator and let sit at room temperature for 15–20 minutes.
  5. Gently scrape excess marinade from the surface of the fish to prevent burning.
  6. Heat a non-stick oven-safe skillet over medium heat with a small amount of oil.
  7. Place fish skin-side up and sear for 2–3 minutes until lightly caramelized.
  8. Flip and cook another 1–2 minutes, then transfer the skillet to the oven.
  9. Bake for 5–7 minutes, until the fish flakes easily.
  10. Optional: Broil for 1–2 minutes at the end for extra caramelization.
  11. Serve immediately with pickled ginger, scallions, or lemon wedges.

Nutrition Values

Per serving (200 g)
  • Calories: 480 kcal
  • Protein: 30 g
  • Total Fat: 32 g
  • Saturated Fat: 7 g
  • Carbohydrates: 18 g
  • Sugars: 14 g
  • Fiber: 0 g
  • Cholesterol: 85 mg
  • Sodium: 820 mg

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