Miso Cod


  • 2 Cod Fillets (or Salmon)
  • 2 Tablespoons of White Miso Paste
  • 3 Tablespoons of Mirin (or Apple Cider Vinegar)
  • 1 Tablespoon of Honey
  • Sesame Oil

If you’ve ever had the miso black cod in Nobu I’m sure you’ll agree it’s one of the nicest ways to have fish, ever. It melts in the mouth and the simple marinade is just perfection. This is my really easy version that only takes ten minutes from fridge to table. If you can, leave the fish to marinade for a day or two but it’s delicious if not too. Miso Cod 4

Preheat the oven to 200’C.

Whisk together the miso, miring and honey until smooth. Coat the cod all over in the mixture and pour any extra on top. Cover it and leave it to marinate in the fridge for up to 2 days (at least a couple of hours).

Heat a drizzle of sesame oil in a pan on high heat.

Wipe any excess marinade off the fish and add it to the pan. Cook for about 3 minutes on one side until browned and then flip. Cook for another 2 minutes on this side.

Add the fish to a roasting tray and pop it in the oven for 2-6 minutes until just cooked through, the cooking time will depend on the thickness of the fillet. When the fish is opaque, it’s ready.

2 Comments to Miso Cod

  1. Shelley McEwan says:

    Can you substitute white miso paste for brown miso paste?